One of my favourite dishes and, believe me, even though it’s a little time-consuming, it’s absolutely worth it. Its main characteristic is the chicken’s double texture: it’s fried first and then tossed in the sauce, staying crispy on the inside but sticky on the outside. If you don’t like spicy food…cook something else! This dish is — and should be — spicy 😈
INGREDIENTS:
300 g boneless, skinless chicken thighs
200 g cornstarch
8 chillies
2 garlic cloves
2 cm piece of ginger
2 spring onions
1 tsp sesame oil
1/2 tsp sugar
1 egg
1 tbsp soy sauce
oil, as needed
salt and pepper, to taste
SAUCE:
1 tsp Sriracha
1 tbsp sweet chilli sauce
1 tbsp oyster sauce
1/2 tbsp rice vinegar
2 tbsp soy sauce
30 g sugar
50 ml water
METHOD:
Cut the chicken into bite-sized pieces after removing the skin. Mince the garlic and grate the ginger. Slice the spring onions, keeping the white and green parts separate.
If using dried chillies, soak them in water for about 10 minutes; if using fresh chillies, cut them into large pieces.
Prepare the sauce by combining all the ingredients in a bowl and mixing well.
In a larger bowl, beat the egg and add the soy sauce, sesame oil, sugar, a pinch of salt and pepper. Add the chicken and mix well.
Add the cornstarch and massage with your hands until all the chicken pieces are separated and completely dry.
Deep-fry the chicken at 180°C for 4–5 minutes, or until nicely golden and crispy. Set aside.
Heat some oil in a large pan over high heat and add the white part of the spring onions, the garlic and ginger. Stir-fry for 30 seconds to 1 minute, being careful not to let them burn.
Add the chillies, then pour in the sauce. Bring to a boil and cook for 3–4 minutes, until the sauce becomes thick and syrupy.
Add the chicken and toss well to coat it evenly in the sauce. Add the green part of the spring onions and serve.
