Sweet 'n' sticky sesame chicken

Method

Sweet 'n' sticky sesame chicken

Preheat the oven to 190C/Gas Mark 5. Spray a baking tray with nonstick spray and set it aside.

Season the chicken with salt and pepper, and place in a bowl with the egg substitute. Toss to coat and set aside.

Put the flour in another bowl. One at a time, use a fork or tongs to transfer chicken "nuggets" to the flour bowl, allowing excess egg substitute to drain back into the egg bowl. Thoroughly coat the chicken with flour and then transfer to the baking tray.

Repeat with the remaining flour and chicken. Bake the chicken in the oven until fully cooked, about 10 minutes.

Meanwhile, to make the sauce, combine the stock with the cornflour in a nonstick pan and whisk to dissolve. Set over a medium-low heat. Add the syrup, vinegar, ketchup, soy sauce, sesame oil and garlic. Mix well. Stirring often, cook until it's thick enough to coat a spoon, 2 to 3 minutes.

Remove the pan from the heat. Add the chicken and toss to coat. Plate and sprinkle with sesame seeds and spring onion. If you like, add a sprinkle of chilli pepper flakes. Eat up!

PER SERVING (1/2 of recipe, about 1 cup): 288 calories, 4g fat, 815mg sodium, 24g carbs, 2.25g fibre, 6g sugars, 37g protein