500 Chicken thighs cut in bite size pieces
1/2 Cup Soy Sauce
1/4 Cup of Chinese Vinegar or Chinese Cooking wine
1/2 Cup Water
1 Tablespoon Sriracha Sauce
Salt & Pepper to taste
1/2 Teaspoon Chilli Flakes
1 Tablespoon Grated Ginger
2 Garlic cloves finely grated
1 Tablespoon Cornstarch
1 Beaten egg
1 Cup of flour + 1 tablespoon Grated Ginger
1 Scallion finely sliced
1 Teaspoon White / Black sesame seeds.
In a medium size bowl, stir the soy sauce, vinegar, chilli flakes, ginger and garlic and mix well. Do not use the Cornstarch just yet. This is your marinade and also your sauce for the dish.
In a freezing bag, pour 1/4 cup of the marinade and stir in the chicken pieces. Mix well in the bag.
Let the chicken pieces marinate for 30 minutes – After 30 minutes, beat an egg and pour it in the bag and mix well.
Preheat your oven at 190 Celsius
In a separate bag, pour the flour and ginger and mix well.
Add the chicken pieces a few at a time, removing the excess liquid first and place in the bag with the flour. Shake and ensure every chicken piece is well covered with flour.
Place on a baking tray covered with parchment paper.
Bake the chicken for 15 – 17 minutes. Once the chicken is cooked through, change the oven setting to grill and roast the pieces for 5 minutes on one side, until brown and crispy. Flip the pieces over and grill for a further 5 minutes.
Remove the chicken from the oven and let it rest whilst you finish the sauce.
Simply add 1 tablespoon of cornstarch in your marinade sauce bowl and mix well. Pour the sauce in a medium saucepan and bring it to a boil. The sauce will come together very quickly, so make sure you use a whisk to mix the sauce constantly as it will stick to the bottom of the saucepan. When the sauce starts to thicken, quickly add the chicken pieces and mix well.
Serve with Jasmine rice, steamed vegetable. Garnish with scallions and sesame seeds.