• Start by preparing the marinade for the chicken.

  In a large bowl, crack the egg and then add 1 tablespoon of sesame oil. Mix well.
  1 small egg, 2-3 teaspoons sesame oil
• Cut the chicken fillets into pieces and place them in the bowl containing the marinade. Mix and leave to marinate in the refrigerator for 30 minutes.
  400 g chicken fillets

For the sauce

• For the sauce, start by putting the tomato puree in a bowl and gradually thinning it with water.

  Add the cornstarch and mix vigorously.
  1 tablespoon tomato paste, 1 tablespoon cornstarch, 80 ml ml water
• Next, add the remaining ingredients for the sauce. Set aside.
  3 tablespoons soy sauce, 3 tablespoons sweet soy sauce, 1 tablespoon fish sauce (nuoc mam), 1 tablespoon rice vinegar

To cook the chicken

• Remove the chicken pieces from the marinade and roll them in flour.
  2 tablespoons flour or cornstarch
• In a skillet, heat the sesame oil, then stir-fry the chicken pieces over high heat.

  Once golden brown on all sides, reduce the heat and cook for 5 minutes.

  Then transfer the chicken to a bowl and set aside.
• Finely slice the spring onion.

  Crush the garlic cloves after peeling them.

  Finely grate the ginger.
  2 cloves garlic, 1 small piece of ginger, 1 spring onion or 2 green onions
• In the same pan, sauté the garlic and ginger, adding a tablespoon of sesame oil if needed.

  Add half of the chopped scallion. Stir.
• Mix the sauce well in the bowl, then pour it into the pan.

  Heat for 1 to 2 minutes, just long enough to warm it through and thicken it.
• Finally, add the chicken pieces and stir until they are well coated in the sauce.
• Serve piping hot, for example with the remaining chopped spring onions and rice.