for 3 portions
3 chicken breasts
salt, to taste
pepper, to taste
12 snow peas
1 medium carrot, finely chopped
1 teaspoon sesame oil
4 cloves garlic, chopped
1 tablespoon fresh ginger, chopped
2 cups chicken broth (480 ml)
¼ cup sugar (50 g)
1 teaspoon chili flakes
1 tablespoon rice vinegar
1 tablespoon dark soy sauce
1 tablespoon of tomato paste
2 teaspoons cornstarch, mixed with 2 teaspoons water
5 cups (1.2 L) canola oil, for frying
1 cup cornstarch (125 g)
white rice, cooked, to be served
1 tablespoon sesame seeds, for garnish
¼ cup green onions (25 g), sliced, for topping
Place a chicken breast between two sheets of plastic wrap. Crush evenly to a thickness of about ¼-inch (½ cm), then season both sides with salt and pepper.
Place 4 snow peas and a few carrot slices on the bottom edge of the chicken, then wrap them tightly and wrap them in plastic wrap. Repeat with the rest of the chicken and vegetables.
Chill the chicken rolls in the refrigerator for at least 30 minutes.
Heat sesame oil in a medium saucepan over high heat. Add garlic and ginger and cook until toasted.
Add the chicken stock, sugar, chilli flakes, rice vinegar, soy sauce, tomato paste and cornstarch porridge and whisk together.
Cook until the sauce coats the back of a spoon and leaves a trace when you run your finger over it. Remove from the heat and set aside.
Heat the oil in a large saucepan until it reaches 180°C (350°F).
Unwrap the chicken, then roll it in the cornstarch until well coated.
Fry two chicken rolls at a time for 5 minutes on each side, or until golden brown and the internal temperature reaches 75°C (165°F).
Transfer chicken to a rack to drain. If the chicken is not well cooked by the time it is browned on the outside, bake in the oven at 170°C (170°F) until golden brown.
Cut the chicken rolls into slices and serve with rice on the side. Pour the sauce over the chicken and sprinkle with sesame seeds and green onions for garnish.
Nutritional Calories: 3534 Fat: 359 grams Carbones: 68 grams Fibre: 3 grams Sugars: 17 grams Protein: 19 grams