Asian: Apricot Chicken

Instructions:

1. Slice chicken into strips. In a bowl, combine the chicken strips with ginger paste, soy sauce, minced garlic, paprika, salt, onion powder, and eggs. Stir until the chicken is evenly coated. (Each trimmed chicken breast weighs about 225-250g.)

2. In a large bowl, combine the flour and cornstarch.

3. Transfer the seasoned, egg-coated chicken pieces into the bowl with the flour mixture. Stir until each piece is fully coated with the flour mixture.

4. Measure the appropriate amount of water for the rice and bring it to a boil in a pot. Add the rice, then reduce the heat to a simmer. Cook until the rice is fully cooked and the water has been absorbed. Continue with the next steps while the rice is cooking.

5. Heat oil in a large pot or pan over high heat. To check if the oil is hot enough for frying, sprinkle a small pinch of flour into it; if it sizzles immediately, the oil is ready. Carefully add the coated chicken pieces to the hot oil and fry for 5-7 minutes, turning occasionally. The chicken will float once fully cooked, but allow it to fry a bit longer to ensure it's thoroughly done and crispy. Once fried, transfer the chicken to a dish lined with paper towels to absorb excess grease.

6. While the chicken is frying, prepare the sauce. In a separate pot, combine soy sauce, ginger paste, apricot preserves (preferably Bonne Maman brand), and red pepper flakes. Then make a slurry out of the water and the cornstarch and pour it into the sauce as well. (use cold water) Cook over low heat, stirring frequently, until the sauce thickens. This should take about 5 minutes.

7. Once the chicken is fried and crispy, mix it with the thickened sauce until evenly coated. Serve immediately. Optional: Garnish the dish with sesame seeds or chopped green onions for added texture and flavor.