Ingredients:
For The Chicken
• 600g Boneless Chicken Thighs, Diced
• 1 Tbsp Sesame Oil
• ½ Tsp Garlic Powder
• 2 Tsp Sesame Seeds
• 1 Tbsp Soy Sauce
• Salt And Pepper
• ½ Cup Of Cornflour
• 150ml Sunflower Oil
For The Sauce
• 2 Tbsp Sunflower Oil
• 1 Tsp Chilli Flakes Or 4 Dried Birds Eye Chillies
• 1 Inch Of Ginger, Peeled And Sliced
• 4 Garlic Cloves, Thinly Sliced
• 1 Large Orange, Peel 2 Strips Of The Skin Using A Vegetable Peeler
• ½ Tsp Chinese 5spice
• 75ml Water
• 1 Tbsp Chilli Garlic Sauce Or Sriracha Sauce
• 2 Tbsp Rice Wine Vinegar Or Distilled Vinegar
• 2 Tbsp Sugar Or Honey
• 2 Tbsp Soy Sauce
• 2 Tsp Cornflour
• 8 Spring Onions Cut Into 1-Inch Pieces
Method:
- Place the chicken in a bowl and mix in the sesame oil, garlic powder, sesame seeds, soy sauce, salt & pepper. Allow to marinade for 20 minutes.
- Place the 150ml of oil into a large wok or pan. Place on a medium heat, while the oil is heating up toss the chicken in the cornflour. To see if the oil is ready drop a little bit of cornflour into the oil and if it sizzles its ready to go. Carefully drop the chicken into the oil in batches and fry until golden and crispy. Remove to a plate or try and set aside.
- Now for the sauce, carefully discard the oil, and return the wok to a medium heat. Add 2 tbsp sunflower oil. Followed by the chilli flakes, ginger, garlic and the 2 orange peel strips. Sauté for 2 to 3 minutes, do not let anything burn. In a small bowl combine the 5 spice, water, chilli garlic sauce, vinegar, soy and cornflour, mix together. Pour the sauce into the wok along with the spring onions and bring to the simmer. It should start to thicken once it simmers if it doesn’t just add a little pinch of more cornflour into a bowl with a similar amount of cold water, pour this cornflour slurry straight into the wok and it will thicken instantly. Return the chicken wok and simmer for 2 minutes. It’s now ready to serve and goes amazing with some sticky boiled rice.
