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 ginger root and garlic cloves, then finely chop them and set aside.
2. Wash chicken breast fillets, pat dry, and cut into bite-sized pieces. Place in a bowl and mix with sherry and 2 tablespoons of light soy sauce. Cover and refrigerate for 20 minutes.
3. While the chicken marinates, prepare the sauce: in a pan, combine honey, sugar, oyster sauce, the remaining light soy sauce, dark soy sauce, 450 ml water, chicken stock powder, and some red pepper. Heat over medium-high, stirring constantly, until the mixture boils. Remove from heat.
4. Remove the chicken from the refrigerator and add 8 tablespoons of potato flour. Stir well until each piece is thoroughly coated.
5. Heat plenty of sunflower oil in a large pan over medium-high. Fry the coated chicken pieces until golden brown and crispy on all sides, about 12 minutes. Transfer to paper towels to drain excess fat.
6. Add more sunflower oil to the same pan and place over medium heat. Add the chopped ginger and garlic and cook for 1-2 minutes, stirring. Pour in the prepared sauce, add 1 tablespoon of potato flour and 50 ml water. Simmer for 5-10 minutes, stirring occasionally, until the sauce reaches your desired thickness.
7. Add the fried chicken to the sauce and stir until well coated. Serve immediately with basmati rice.