Minced chicken cutlets:

300 g minced chicken
60 g of sun-dried tomatoes
1.5 tsp Must Umami black garlic paste
1 medium onion
1 egg
1 tbs corn breadcrumbs
salt
chilli pepper
sesame seeds

Sticky black garlic honey sauce:

1 tsp rice vinegar
3 tbs soy sauce
2 tbs honey
1 tbs coconut sugar
3 tbs water
1 tsp flour
1 tsp Must Umami black garlic paste
green onion

Preparation of the cutlets:

Preheat the oven to 180 degrees.

Mix the ingredients in a bowl until smooth – minced chicken, chopped sun-dried tomatoes, black garlic paste, chopped onion, egg, breadcrumbs, salt and chilli.

With wet hands make suitable size cutlets, place them on an oven pan covered with parchment paper and sprinkle the cutlets with sesame seeds.

Bake the cutlets at 180 degrees for 18-20 minutes – until the cutlets are cooked through.

Preparation of the sauce:

On a cold pan mix the rice vinegar, soy sauce, cold water and flour until smooth (make sure there are no clumps of flour) with a silicone whisk.

Put the pan on the stove, add honey, coconut sugar and black garlic paste, mix with a whisk for 4-5 minutes or until thickened.

When the sauce is ready, add the cutlets to the sauce and mix. Sprinkle with green onion.

Serve warm with rice.

* Use gluten-free flour for gluten-free sauce.