Now, this is GOOD... Happy Friday, everybody
For the sauce:
2 tbsp soy sauce
4 tbsp cider vinegar
1 tablespoon tahini
2 garlic cloves, minced
2 tbsp fresh ginger, chopped
1 lemon, zested and juiced
1 tbsp toasted sesame oil
4 tbsp rapeseed oil
Place all ingredients except rapeseed oil into a bowl. Slowly whisk in said oil to make a thick, pale brown sauce. Set aside while you do everything else (or you can make it the day before).
4 chicken breast fillets, cut into bite-size pieces
2 beaten eggs
Roll the chicken pieces in cornflour, then egg, then cornflour again. Heat about 4 tbsp oil in a large pan and fry the chicken in batches until ncrisp and brown. Don’t worry about cooking it all the way through, just get it looking good… Remove and drain on kitchen paper.
Now, you could (and I have)just throw it in a dish and pour the sauce over before baking it, but I like to add noodles and spinach underneath to make it a more ‘complete’ meal. Soak two or three nests of dried egg noodles in hot water from the kettle, then drain them over a colander containing a handful or so of chopped leaf spinach. Put this into an ovenproof dish and stir through a few spoonfuls of the sauce. Top the noodles with the crisp pieces of chicken, in a single layer (or as near as damn it),, then spoon over the remaining sauce, making sure you get a bit on every piece of chicken. Scatter with some sesame seeds and bung it in a 180 degree oven for 25 minutes.