Dark Soy Sauce
Rice Wine Vinegar
1 clove(s), crushed
1 inch slice(s), peeled and grated
Chicken breast, skinless, raw
400 g, cut into chunks
3½ tablespoons, level
Calorie controlled cooking spray
Reduced Fat Mayonnaise
2 medium, trimmed and finely sliced
- In a small bowl, combine the soy sauce, rice wine vinegar, garlic and ginger. Place the chicken into a medium bowl and pour over the soy sauce mixture. Toss to coat and set aside for 30 minutes to marinate. Meanwhile, preheat the oven to 220°C, fan 200°C, gas mark 7 with a large baking tray inside, leaving it to heat up.
- Put the cornflour into a shallow bowl. Drain the marinade from the chicken and toss in the cornflour. Remove the hot tray from the oven and mist with the cooking spray. Arrange the chicken on the baking tray, making sure they’re nicely spaced, and mist with cooking spray. Transfer to the oven for 25-30 minutes, turning once, until golden and crisp.
- Meanwhile, combine the mayonnaise with the sriracha and season. Place the chicken on a serving platter and scatter over the spring onion and coriander. Serve with the mayo dip.