• 2 lbs (907 g) boneless chicken breast, cubed
• 1/4 cup (65ml) cornstarch
• 3 lightly beaten eggs
• 1/2 cup (125ml) of flour
• 2 teaspoons from powder to paste
• 1 tsp salt
• 1/2 cup (125ml) vegetable oil

For the sauce:

• 2 teaspoons sesame oil
• 2 teaspoons grated ginger
• 3 green onions finely chopped
• 1/2 cup (125ml) water
• 1/2 cup (125 ml) maple syrup
• 2 tablespoons cornstarch
• 1/4 cup (65 ml) soy sauce
• 1/2 cup (125ml) chili sauce

Preparation :

1. Coat the chicken pieces well in the cornstarch.
2. In a bowl, combine the eggs, flour, baking powder and salt. Dip the chicken pieces.
3. In a saucepan, add the oil and cook the chicken over high heat until no longer pink inside (about 10 minutes).
4. Put aside.
5. In another pan, add sesame oil, ginger and green onions. Sauté for 3 minutes over medium heat.
6. Add water and syrup and heat for 1 minute.
7. Dissolve the cornstarch in the soy sauce and chili sauce, then pour into the saucepan.
8. Cook for 2 minutes or until the sauce thickens.
9. Add the chicken. To mix together.
10. Serve with rice!