Ingredients:

  • 4 large chicken breasts (approx. 600g), cut into 1-inch chunks
  • 2 large egg whites, lightly whisked
  • 1 tbsp light soy sauce (or Tamari)
  • 60g cornflour (corn starch)
  • Pinch of salt and pepper
  • 120ml low sodium chicken stock
  • 2 tbsp tomato purée (paste)
  • 2 tbsp unsweetened rice vinegar
  • 2 tbsp granular sugar substitute OR 1 tbsp liquid low syn honey alternative
  • 1-2 tbsp Sriracha or chilli garlic sauce (to taste)
  • 2 cloves garlic, finely minced
  • 1 tsp freshly grated ginger
  • 1 tsp dark soy sauce
  • 1 tsp cornflour mixed with 2 tsp cold water (for slurry)
  • Cooking spray
  • Freshly chopped spring onions, for garnish
  • Sesame seeds, for garnish

Instructions:

  1. Cut chicken into uniform 1-inch pieces.
  2. Set up the coating station: In Bowl 1, whisk the egg whites with the light soy sauce. In Bowl 2, combine the cornflour, salt, and pepper.
  3. Dredge chicken pieces first in the egg wash (Bowl 1), then transfer to the cornflour mix (Bowl 2), pressing firmly to coat well. Shake off excess.
  4. Arrange coated chicken pieces on a lined baking tray or in an air fryer basket, spray lightly with cooking spray. Bake at 200°C (400°F) for 20-25 minutes, flipping halfway, until golden and cooked through.
  5. While the chicken cooks, combine all sauce ingredients (except the cornflour slurry) in a small saucepan over medium heat and bring to a gentle simmer.
  6. Whisk in the cornflour slurry. Continue stirring gently for about 1 minute until the sauce visibly thickens to a sticky glaze consistency, then remove immediately from the heat.
  7. Place the hot, cooked chicken pieces into a large clean bowl. Pour the warm sauce over the chicken and toss quickly and thoroughly until every piece is completely coated.
  8. Transfer immediately to serving plates. Garnish generously with chopped spring onions and sesame seeds and serve.