Preparation

• Chop the chicken breasts into bite-sized pieces. In a small bowl, whisk together the two eggs and set aside.
• In another bowl, put the corn flour, plain flour, salt, pepper and paprika and mix well. Heat the oil in a frying pan or wok. Then dip the chicken pieces in the egg and cover each with the flour mix. Fry the pieces together in the wok. Do in batches if need be and set aside on a plate as they are cooked.
• At the same time, boil some water in a saucepan and cook the rice for 10 minutes on the hob. When finished, drain and run under a hot tap in the sieve to fluff up the rice, then allow to drain again over the pan.
• Prepare the sauce: mix the sesame oil, minced garlic, vinegar, honey, hot sauce, ketchup, brown sugar and soy sauce in a bowl.
• When all the chicken has been cooked, add the sauce to the same pan and cook until it begins to thicken. Then add the chicken back to the pan and stir until the sauce covers all the pieces.