2 lbs boneless chicken breast, cut into small cubes
1/4 cup cornstarch
3 eggs, beaten
1/2 cup flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
2 teaspoons sesame oil
2 teaspoons ginger, grated
3 green onions, sliced diagonally
1/2 cup water
1/2 cup maple syrup
2 tablespoons cornstarch
1/4 cup soy sauce
1/2 cup chilli sauce
Coat the chicken cubes in cornstarch.
In a bowl, mix together eggs, flour, baking powder and salt. Add chicken and coat well with the mixture.
In a frying pan, heat oil over high heat and add chicken.
Sauté the chicken, stirring constantly for about 10 minutes or until it is golden brown on the outside and no longer pink on the inside.
Remove the chicken from heat and prepare your sauce.
Add sesame oil, ginger and scallions to a saucepan, and cook for 3 minutes over medium-high heat. Mix in water and maple syrup and let simmer for one minute.
While the maple syrup simmers, dissolve the cornstarch in soy and chili sauce in a small bowl. Then, pour the mixture into the saucepan and cook everything for two more minutes or until the sauce thickens.
Add the chicken to the sauce and enjoy!
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.