Peking Chicken

This recipe has an awesome tasting sauce.It takes a bit of preparing and cooking but the outcome is delicous. You could use chicken thighs instead if you prefer.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 3  whole chicken breasts
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar
• 1  teaspoon dry sherry
• 1⁄2 teaspoon  sesame oil
• 1  egg white
•  cornflour
• 1 1⁄2 cups  oil

• Sauce

• 2  teaspoons  grated ginger
• 2  garlic cloves
• 1  tablespoon tomato sauce
• 4  tablespoons sugar
• 4  tablespoons white vinegar
• 1 1⁄2 tablespoons soy sauce
• 1⁄2 teaspoon salt
• 2  teaspoons cornflour
• 1⁄3 cup water
• 1  teaspoon  sesame oil

Directions

1. With skin side down, place breasts flat on board. Cut slits all over flesh to break up muscle fibre and tendons, this will prevent meat shrinking during cooking. Pound meat out slightly.
2. Sprinkle salt, sugar, dry sherry, sesame oil and lightly beaten egg white over meat, mix well, stand 30 minutes.
3. Coat meat thoroughly with cornflour.
4. Heat pan, add oil; when oil is hot add pieces of chicken. Fry gently until golden brown and cooked through, turning once, drain.
5. Repeat with the rest until they are all done.
6. Chop meat into 1cm strips. Arrange on serving plate, pour sauce over.
7. Sauce: Combine ginger, crushed garlic, tomato sauce, sugar, vinegar, soy sauce and salt in a bowl, let stand 30 minutes.
8. Strain sauce into a sauce pan, add combined cornflour and water, mix well.
9. Stir sauce over medium heat until sauce boils and thickens, add sesame oil and mix well together.