General "Maple" Chicken
2 lbs boneless chicken breast, cut into small cubes
1/4 cup cornstarch
3 beaten eggs
1/2 cup flour
2 tbsp. baking powder
1 C. salt
1/2 cup vegetable oil
FOR THE SAUCE
2 tbsp. sesame oil
2 tbsp. ginger, grated
3 green onions, cut diagonally
1/2 cup of water
1/2 cup of Domaine du Grand Reed maple syrup
2 tbsp. cornstarch
1/4 cup soy sauce
1/2 cup chili sauce
Coat the chicken cubes with starch.
In a bowl, combine the eggs, flour, baking powder and salt, then add the chicken and coat well with the mixture.
In a frying pan, heat the oil over high heat and add half of the chicken pieces.
Fry for about 10 minutes, stirring often, or until the chicken is golden on the outside and no longer pink on the inside.
Remove the chicken from the heat and repeat the same step for the second half of the chicken pieces.
Prepare the sauce.
In a saucepan, combine the sesame oil, ginger and green onions and cook for 3 minutes over medium-high heat.
Add water and maple syrup and simmer 1 minute more.
Meanwhile, in a bowl, dissolve the cornstarch in the soy sauce and chili sauce, then pour into the pan. Cook for another 2 minutes or until the sauce has thickened.
Add the chicken to the sauce and serve with basmati rice and a vegetable of your choice.