Crispy Chicken

Asia inspired, this crispy chicken is comfort food pure. The chicken is nice and crunchy while still tender and not dry. With the sweet soy sauce with a citrusy hint, it is a delightful meal. To get crunchy outside the cornstarch-coated chicken cubes are fried twice.

Ingredients | Serves 4

4 x 250 g each	Chicken (boneless)
8 Tbsp	Kikkoman Ponzu sauce
200 g	Cornstarch
2 Tbsp	Brown sugar or honey
2	Spring onion
2	Red chillies
2 tsp	Sesame seeds
6 Tbsp	Water
400 ml	Oil for frying
	Salt to season

Preparation

Dab the chicken meat dry and cut it into 3 cm cubes.
Coat them generously with cornstarch.
Heat the oil to 180° C and fry the chicken cubes in it – until they are slightly taking on colour. Do the frying in small batches.
Take the meat out of the oil and place it on kitchen paper to remove excess oil.
In a small saucepan heat the sugar in a little water until it dissolves. Add the Kikkoman Ponzu sauce and let it simmer to reduce the liquid. The sauce should finally have a syrupy consistency.
Chop the spring onions and the red chilli into thin rings. Slightly roast the sesame seeds – don't burn them.
Once again heat the oil and fry the chicken cubes a second time until golden and crispy.
Finally quickly toss the fried chicken in the sauce, making sure you coat them all around.

Serving | Spoon the chicken onto plates and sprinkle with fresh spring onions, red chillies and roasted sesame seeds. Serve with steamed rice.