Summary

Ingredients

• 600 g chicken breast fillet (s)
• 4 tablespoon honey
• 3 tablespoon sugar
• 1 piece (s) ginger root
• 3 cloves garlic
• some pepper, red
• 3 tablespoon oyster sauce
• 4 tablespoon soy sauce, light
• 1 tablespoon soy sauce, dark
• 1 tablespoon sherry
• 10 tablespoon potato flour
• 500 ml water
• 1 teaspoon chicken broth, powder
• 0.5 ½ cup sunflower oil

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Instructions

1. Peel and finely chop the ginger and garlic, set aside.
2. Wash the chicken breast fillet, pat dry, cut into bite-sized pieces and place in a bowl. Mix with the sherry and two tablespoons of light soy sauce and let sit in the refrigerator for about 20 minutes, covered.
3. In the meantime prepare the sauce. Add honey, sugar, oyster sauce, the remaining light soy sauce, dark soy sauce, 450 ml water, chicken stock powder and a little red pepper to a pan and bring to the boil while stirring constantly with a whisk and remove from the flame.
4. Take the meat out of the fridge, add 8 tablespoons of potato flour and stir well so that each piece of meat is well coated.
5. Add plenty of oil to another pan and fry the meat until crispy brown on all sides for about 12 minutes. Then place the meat on kitchen paper so that the excess fat can drain off.
6. Put some more oil in the pan in which the meat was cooked and briefly sweat the chopped ginger and garlic. Then add the sauce prepared at the beginning, the last tablespoon of potato flour and the remaining 50 ml of water. Cook the sauce to the desired consistency, this takes 5 - 10 minutes.
7. Finally, add the meat to the sauce and stir so that it is well coated in the sauce. Serve immediately!
8. Basmati rice goes well with it!