General Tso’s Chicken in Maple Chilli Sauce

For the chicken

• 2 chicken breasts, cut into small cubes
• 3 tbsp cornflour (divided)

For cooking oils

• 110 g vegetable oil
• 2 tsp sesame oil

For the sauce

• 3 tbsp pure Canadian maple syrup (preferably dark syrup for its robust taste)
• 2 tsp fresh ginger, grated
• 3 spring onions, sliced diagonally (plus extra for garnish)
• 120 ml water
• 60 ml soy sauce
• 120 ml chilli sauce

For garnish

• 1 tsp sesame seeds

chicken

1. Coat the chicken cubes in 1 tbsp cornflour.
2. Heat vegetable oil in a frying pan over high heat. Add chicken and sauté, stirring constantly, for about 10 minutes until golden brown and cooked through. Remove from heat and set aside.

maple chilli sauce

1. In a saucepan, heat sesame oil over medium-high heat. Add grated ginger and spring onions, cooking for 3 minutes.
2. Add water and maple syrup to the saucepan and let simmer for 1 minute.
3. In a small bowl, dissolve the remaining 2 tbsp cornflour in soy and chilli sauces.
4. Pour the soy and chilli mixture into the saucepan, cooking for another 2 minutes until sauce thickens.

to serve

1. Add cooked chicken back to the saucepan, tossing to coat evenly with the sauce.
2. Serve in a bowl, garnished with sesame seeds and extra spring onions.