Ingredients
2 halves chicken breast
2 tbsp sesame seeds (toasted)
2 pcs star anise
2 tbsp corn starch/ tapioca starch (Note: DO NOT substitute starch with flour, the chicken will be too hard to chew).
Seasoning
1/2 tbsp shao-xing wine/ rice cooking wine/ dry sherry
1/2 tsp sugar
1/8 tsp cinnamon powder
1/4 tsp salt
2 tsp light soya sauce
Sauce
2 tbsp maltose/golden syrup
3 tbsp honey
1 tbsp plum sauce
1 tbsp chilli sauce
50 ml water
(all sauce to be mixed together before cooking)
Method
1. cut chicken breast into cubes and marinate with seasoning for 30 minutes.
2. coat chicken cubes lightly with tapioca starch and deep fry till crispy and golden brown. Remove from oil and drain for use later.
3. Heat 1 tbsp of oil (preferably deep fry oil from the chicken cubes) in work and stir fry star anise.
4. Add in sauce and bring to boil (little bubbles can be seen).
5. Add in deep fried chicken cubes and coat chicken cubes with the sauce until it is even.
6. Sprinkle the dish with sesame seeds, mix evenly and serve.
