General Tso's Chicken

Place the chicken in a bowl with 4 tablespoons cornflour, 2 tablespoons light soy sauce, salt and pepper. Toss until evenly coated, then rest for 10 minutes.

Whisk together 3 tablespoons light soy, dark soy, rice vinegar, hoisin, tomato puree, sugar, stock and sesame oil. In a small bowl, mix 2 tablespoons cornflour with 2 tablespoons cold water to make a slurry.

Heat 2 tablespoons neutral oil in a large hob pan over medium-high heat. Fry the coated chicken in batches for 3 to 4 minutes per batch until crisp and cooked through, then set aside.

Reduce heat to medium, add the remaining oil, then fry garlic, ginger and dried chillies for 30 to 45 seconds until fragrant.

Pour in the sauce and simmer for 1 to 2 minutes.

Stir in the cornflour slurry a little at a time until the sauce thickens to a glossy coating consistency.

Return the chicken to the pan and toss for 1 to 2 minutes until fully coated and hot.

Finish with spring onions and sesame seeds, then serve immediately.