Asian Style Chicken with Sticky Sauce

Prepare the sauce by mixing the ingredients together in a bowl.

Cut the chicken into bite sized pieces.

Place all-purpose flour in a shallow bowl. Mix in garlic powder as well as salt and pepper, 1/2 tsp each.

Place lightly beaten egg in another shallow bowl.

Coat the chicken in corn flour, dip it in egg and finally coat with seasoned all purpose-flour.

About 25 minutes before serving, start the rice: rinse the jasmine rice, then bring it to a boil with the water and a pinch of salt. Cover, simmer on low for 15 minutes, then turn off the heat and keep covered until serving.

Heat a good amount of oil on a pan to fry the chicken in. The oil should be hot enough so that the chicken sizzles when placed in the pan. You may want to do this in a couple of batches depending on the size of your pan.

Make the cucumber salad: thinly slice the cucumber, toss with the rice vinegar, sesame oil and a pinch each of salt and sugar, and chill until serving.

Fry until chicken is cooked and has a nice golden-brownish coating.

Pour out excess oil, put the sauce in and mix to coat the chicken. Or place the chicken in a bowl with kitchen towels and do another batch.

Let the sauce bubble for one or two minutes and you're done.

Serve with boiled rice.