500gchicken breast / Boneless chicken thighs cubed
2eggs
2tbspsoy sauce
2`cupscornstarch
pinch of salt
For the sauce
¼cupsoy sauce
2tbsprice vinegar / black vinegar
2tbspoyster sauce
1tbspHoisin sauce
3tbspsugar
2tspgarlic crushed
1tspgingercrushed
1cupwater
3-4dried chillies (optional: use 1tsp chilli flakes instead)soaked in boiling water for 5 minutes then drained
Instructions
Heat enough oil to fry the chicken in, in a deep skillet or pot.
Place the cubed chicken in a bowl and add the eggs and soy sauce. Massage together until the chicken is coated.
Place the cornstarch and pinch of salt in a bowl and mix. Coat the chicken, a few pieces at a time, pressing the cornstarch into the chicken, making sure every piece is well-covered.
Fry the chicken in batches until golden brown, crisp and cooked through. Remove with a slotted spoon and allow to drain on kitchen paper.
Combine all the sauce ingredients in a pan and bring to a simmer. Cook until reduced and sticky then add the chicken. Toss together then serve.