Directions
- 1Chuck the chicken into a bowl and add the corn flour, vinegar, light soy and sesame oil. Mix well.
- 2Mix all the ingredients for the sauce together in a little bowl with 2 tbsp of water.
- 3Heat 2 tbsp of the oil in a wok over a high heat. Add the chicken and stir-fry for 5-6 minutes until cooked through. Transfer the chicken to a plate.
- 4Heat the remaining oil in the wok. Add the onion, reduce the heat a little and stir-fry for 3-4 minutes until a little golden.
- 5Add the garlic and stir-fry for 30 seconds until fragrant.
- 6Return the chicken to the pan and pour in the sauce, adding a splash (30-50ml) of water if it needs it.
- 7Mix well and stir-fry for a minute or so until super sticky.
- 8Serve immediately with spring onions and sesame seeds to garnish.
Ingredients
- 600 g chicken thigh fillets
- 1 tbsp corn flour
- 2 tsp white wine vinegar
- 2 tsp light soy sauce
- 1 tsp sesame oil
- 3 tbsp neutral oil
- 1 onion
- 4 cloves garlic
- 2 spring onions
- 0 sesame seeds
- 2 tbsp gochujang paste
- 2 tsp sesame oil
- 2 tbsp dark soy sauce
- 1 tbsp sriracha
- 1 tsp chilli oil
- 2 tbsp water
- 30 ml water
Equipment
bowlspoonknifewokspatula
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