500g (1lb) chicken breasts cubed into bite-size pieces
½cupcornstarch / cornflour
oil for frying
For the sauce
1tbspcanola / vegetable oil
¼cupbrown sugar You could add up to one third cup sugar if you prefer the sauce to be sweeter.
2tbsprice vinegar / lemon juice
1tbspcornstarch / cornflourmixed with 2 tbsp water
Place the chicken in a bowl then add the egg and soy sauce. Massage the egg and soy into the chicken well then allow to sit for a few minutes while you make the sauce.
To make the sauce, heat the oil in a large pan then cook for garlic for 30 seconds until fragrant.
Pour in the soy sauce, water, sugar, vinegar and sesame oil. Bring to a simmer then pour in the cornstarch slurry. Reduce the heat then simmer until the sauce is thick and glossy. Remove from the heat and set aside.
Heat enough oil to fry the chicken in a deep pan or pot. Place a wire rack over a sheetpan.
Combine the flour and cornstarch in a separate bowl then coat the chicken in the flour mixture, making sure each piece is completely covered.
Carefully add the chicken to the hot oil, cooking in batches to avoid over-crowding the pan, until the chicken is golden brown and crisp. Remove with a slotted spoon and allow to drain on the wire rack while you cook the remaining chicken.
Place the pan with the sauce back on the heat and bring to a simmer. Add the fried chicken and sesame seeds to the pan then toss to coat the chicken in the sauce. Season to taste with more soy, vinegar or sesame oil as necessary then serve over rice or noodles.