We are OBSESSED with Chinese food - this recipe is perfect for fulfilling your Chinese takeaway cravings! It’s beautifully crispy, sticky, and spicy with a hint of sweet and sour. We hope you enjoy this as much as we did Alhumdulillah!
INGREDIENTS:
For the chicken:
- 1kg Saffron Alley chicken thighs (boneless, skinless, cut to approx. 2.5cm)
- 2 tsp ginger
- 2 tsp garlic
- 1 cup cornflour
- Oil for frying
For the marinade:
- 6 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar/ white wine vinegar
- 4 tsp chilli paste
- 2 tsp sesame oil
- 6 tbsp brown sugar
- 2 tbsp cornflour
- 1 cup chicken stock
For the stir fry sauce:
- 4 tbsp oil
- 4 tsp ginger
- 4 tsp garlic
- 1 tsp chilli flakes
For the garnish:
- Spring onions (finely sliced)
- Sesame seeds
METHOD:
- For the sauce/marinade: mix your soy sauce, sesame oil, hoisin, vinegar and chilli paste together
- Add your ginger and garlic to the chicken. Then take around 4 tbsp of your sauce (step 1) and mix that with the chicken too. Marinate for an hour
- Add cornflour to your chicken. Separate your pieces so that each side is fully coated
- Add sugar and cornflour to your original sauce, and mix. Then add the chicken stock, and mix
- Heat your oil for frying. Then fry chicken pieces till golden brown, turning halfway (around 5 mins). Drain on kitchen towel lined plate
- Stir fry your sauce in a clean/new pan. First heat the oil, then sauté the garlic for around 30 secs. Add sauce, simmer, and stir occasionally while it thickens
- Add chicken and toss it!
Garnish with sesame seeds and spring onions
Enjoy!