Sort ingredients
theresa68
QR Code
Listen
Pdf
In a medium mixing bowl, whisk together the egg whites, cornflour, sesame oil and a pinch of salt. Add the chicken pieces and toss until completely coated.
Cook in an Airfryer for 8-10 minutes until crispy, golden and cooked all the way through.
Whisk together the cornflour with a little of the chicken stock before whisking in the rest of the stock, rice wine and soy sauce.
Heat up the wok, add 1 tablespoon of sesame oil and fry the chillies until blackened before adding the garlic, spring onions, ginger and peanuts. Stir-fry until aromatic and the garlic and ginger are lightly browned.
Add the chicken back to the pan with the chicken stock mixture, sesame oil and sugar. Bring to a steady simmer and cook until the sauce becomes slightly thickened for a further 3 minutes.
Once the chicken is glossy, serve with rice topped with sliced scallions and chopped peanuts.