Place the cornflour in one bowl, then the eggs mixed together in another bowl with the plain flour, paprika, garlic salt, salt and pepper.
Heat the 100ml of sesame oil in a pan or wok.
Dredge the chicken through the cornflour flowed by the egg and flour mix and carefully place into the oil, cook for 6 to 7 minutes. (I usually do this in two batches, if the pan isn’t big enough to take in one batch), add the Connacht Gold Butter with Sea Salt and let it foam.
While the chicken is cooking, in a bowl mix together the sauce ingredients and add to the chicken.
The sauce will thicken, check your chicken is fully cooked, serve on a bed of rice divided into 4 bowls, top with sesame seeds and chopped spring onion.