Korean Fried Chicken

Buy or find
Cornflour, 1 cup
Chicken stir fry or small pieces, 400g
Grapeseed oil, for deep frying
Sesame seeds, to sprinkle
Spring onions, 3, washed, trimmed and thinly sliced
Steamed rice, to serve

For the sauce
Tomato paste, 1 sachet
Caster sugar, 1/3 cup
Soy sauce, 1 /2 tbs
Chilli flakes, sprinkle
Apple cider vinegar, 1 tbs
Garlic, 1 clove, crushed

Do
Make the sauce by adding all sauce ingredients to a frying pan along with 60ml water. Heat over high heat, stirring occasionally until thickened (about 8 minutes).

Add cornflour and a good pinch of salt to a bowl and whisk to combine.

Add the chicken and toss to coat.

Pour enough oil to come 1/3 of the way up a medium sized saucepan. Heat the oil over a medium-high heat.

Add the chicken in small batches when the oil is hot.

Cook for 3-4 minutes or until cooked and a little crisp.

Place the cooked chicken on a wire rack placed over a baking tray to drain.

Repeat with the raining batches of chicken.

When all of the chicken has been cooked, return it to the frying pan with the sauce and heat over medium heat until cooked through.

Transfer to a serving plate and sprinkle over sesame seeds and spring onions.

Serve with steamed jasmine rice.