INGREDIENTS
- 1 lb chopped Chicken Thigh
- ½ tsp Sugar
- 2 tbsp Light Soy Sauce
- 1 tbsp Sesame Oil
- 2 Eggs
- ½ cup Corn Flour
- 1 cup Starch
- For Frying, Lots of Vegetable Oil
The Sauce
- ½ tbsp (Sambal Oelek or Siracha) Chili Paste
- 1 tbsp Rice Vinegar
- 1 tbsp Honey
- 2 tbsp Sugar
- 2 tbsp Oyster Sauce
- 2 tbsp Light Soy Sauce
- 1 tbsp Dark Soy Sauce
- 1 cup Chicken Stock
To Finish
- 1 bunch Green Onions
- 4 Cloves Garlic
- Chili Flakes
- 2 tbsp minced Ginger
- 1 tbsp Vegetable Oil
- For garnish, Sesame Seeds
METHOD
- Place the chicken in a bowl, to it add the sugar, soy sauce and the sesame oil, mix well by hand and crack the eggs on it and mix some more, set aside to marinate for at least half hour.
- Pour all the sauce ingredients in a bowl and mix well, set aside until needed.
- Mix the flour and the starch in a big bowl.
- Preheat the vegetable oil to 360f for frying. Dredge the chicken in the flour mix and shake excess off well, gently fry the chicken in the hot oil until golden crisp and dry, set aside on a paper towel to absorb excess oil.
- Preheat a non-stick frying pan or a wok if you own one, pour oil in it and once oil is smoking add the garlic, ginger, chili and green onions, stir well and add the sauce mix, cook until it is syrupy and dense, add the chicken and toss well and serve ASAP.
