2 to 3 servings
- 500 g chicken thighs
- 300 ml oil for frying
- boiled rice and green onions for serving
- 1 egg white
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tbsp cornstarch
- pinch of salt
Cut the chicken into strips couple centimetres wide.
Mix the ingredients for the marinade, add the chicken pieces and mix. Let stand for 30 minutes.
Heat the oil on a wok and fry the chicken pieces for about 4 minutes until crispy, turning halfway through. It is easier to do this in two batches. Transfer the chicken onto paper towels to drain, discard the oil in the pan and make the sauce.
- 2,5 dl chicken stock
- 3 tbsp unrefined cane sugar
- 2 chopped garlic cloves
- 1 tbsp soy sauce
- 1 tsp corn starch + 1 tsp water
- 1 tsp sesame sauce
- pinch of chilli flakes (optional)
- juice and zest of half a lemon
For the sauce mix all the ingredients, except the corn starch and sesame oil, and heat while whisking until the sugar has dissolved. Add more water or stock if required. Add corn starch mixed with water and keep stirring until the sauce has thickened. Add chicken, sesame oil and salt to taste.
Serve right away with boiled rice and garnish with green onion.