*Ingredients :
+For the chicken
°500g chicken breast
°1 teaspoon powdered ginger
°2 minced garlic cloves
°1 tablespoon rice vinegar or lemon juice
°1/2 teaspoon black pepper
°1/2 teaspoon fine salt
°Sunflower oil for frying
+For the batter
°70g flour
°40 rice flour or cornstarch (maizena)
°1 good pinch of salt
°120ml water
+For the sauce
°1 tablespoon sweet chilli powder (paprika)
°1 teaspoon hot pepper flakes or flakes
°1 tablespoon brown sugar or wholemeal sugar
°2 tablespoons of honey
°3 tablespoons salted soy sauce
°1 tablespoon oyster sauce or nuoc mam
°1 tablespoon rice vinegar or lemon juice
°1 to 2 tablespoons of ketchup
°3 tablespoons olive or peanut or sesame oil
°2 minced garlic cloves
°1 small glass of water about 100 ml
°Salt and pepper
+To garnish
°Green onion or cilantro, chopped
°Crushed roasted peanuts or sesame seeds
°Japanese sweet and savory chicken
*Preparation :
In a large salad bowl, put the chicken cut into small pieces, add the ginger, garlic, rice vinegar, season with salt and pepper. Mix and set aside.
In a bowl, mix the flour, rice flour, salt and cold water with a whisk until you obtain a semi-liquid batter that resembles pancake batter. Pour this mixture over the chicken and toss to coat each piece well.
Heat sunflower oil in a skillet over medium-high heat.
Brown the chicken pieces for about 3 to 4 minutes on each side, turning them over.
Once the chicken is cooked, put it to drain on a wire rack or on absorbent paper.
In a small bowl, combine the soy sauce, water, honey, nuoc mam sauce, lemon juice or rice vinegar, brown sugar, ketchup, sesame oil, garlic, sweet pepper, hot pepper, and season with salt and pepper as desired.
In a skillet, add the sauce and cook for 3 to 5 minutes, then add the cooked chicken and continue to cook, stirring, until the sauce thickens, about 1 to 2 minutes more.
Serve hot garnished with chopped cilantro or green onions and sesame seeds.
Enjoy !
