In a mixing bowl, combine the tamari sauce, rice vinegar, vegetable stock and finally the fructose. Use a whisk to mix these together and set aside.

Now prepare your chicken breasts, trimming off the fat and sinews. Cut the meat into squares around 20 centimetres by 20 centimetres and make sure you lightly score the outside of the meat several times with a sharp knife. Don’t be afraid to cut quite deep as you want the sauce to marinade into as much of the chicken as possible. Once done, place in a large mixing bowl. Now spoon over the marinade mix plus 2 dessert spoons of the sauce from the mixing bowl, mix the meat and sauce well and leave to marinade for around an hour and a half.

Pre-heat your oven to 180 degrees Celsius. Meanwhile, in a small mixing bowl, separate the egg whites and use your whisk to beat these lightly. Now add the arrowroot powder and continue to whisk until you have a batter. Pour the batter over the chicken and mix well, then place the chicken on a baking tray and bake for 20 minutes.

Take a saucepan and heat this over a medium heat on the hob. Now add the tamari sauce mixture and a couple of tablespoons of water and heat while continually stirring. You should see the sauce thicken after a while, so if it is not gloopy after five minutes then add a couple of teaspoons of arrowroot powder and combine. Once done, add the sesame seeds and chopped chillies and once the chicken is ready add to the sauce, mix well and serve.