Crispy Chilli Chicken

Ingredients

• 500g boneless chicken thighs, cut into bite-sized pieces
• 1 cup cornstarch (for coating)
• Salt and pepper, to taste
• 2 tablespoons soy sauce
• 1 tablespoon chili garlic sauce
• 1 teaspoon ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• Vegetable oil (for deep frying)
• 2 green onions, sliced (for topping)
• Sesame seeds (optional, for topping)

Instructions

1. In a large mixing bowl, combine the boneless chicken pieces with soy sauce, chili garlic sauce, minced ginger, minced garlic, sesame oil, and rice vinegar. Mix well until all the chicken is evenly coated. Cover and let it marinate for a minimum of 30 minutes, or for best results, refrigerate for up to 2 hours.
2. Once marinated, remove the chicken from the refrigerator. In a separate bowl, season the cornstarch with a pinch of salt and pepper. Take each piece of chicken and dredge it in the cornstarch, ensuring it is well coated.
3. In a deep frying pan or wok, heat about 1-2 inches of vegetable oil over medium-high heat. To check if the oil is ready, drop a small piece of cornstarch into the oil; if it sizzles immediately, the oil is hot enough.
4. Carefully add the coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 4-5 minutes, or until golden brown and crispy, turning occasionally for even cooking. Once cooked, use a slotted spoon to transfer the chicken onto a paper towel-lined plate to absorb excess oil.
5. In a separate pan, combine additional chili garlic sauce and soy sauce over low heat. Stir well to combine and let it simmer for a minute.
6. Once all the chicken is fried and crispy, add it to the pan with the sauce. Toss gently to coat the chicken evenly.
7. Transfer the Crispy Chilli Chicken to a serving platter. Garnish with sliced green onions and sesame seeds if desired. Serve hot.