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!


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


  • 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


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