- 1 kg chicken thighs, deboned and cubed
- 2 tbsp sesame seeds
- 1 1/2 tbsp corn flour
- Salt, to taste
- 1/4 cup light soy
- 3 tbsp brown sugar
- 2 1/2 tbsp rice vinegar
- 1/8 tsp toasted sesame oil
- 3/4 tsp Freshly ground black pepper
- 5 cloves of garlic, grated
- 1 inch piece of ginger, grated
- 1 cup water
- Add the chicken pieces to a hot pan in batches and brown them on all sides. Make sure not to overcrowd the pan whilst cooking each batch. Remove and set aside.
- Add all the ingredients listed under ‘sauce’ to a bowl. Taste and adjust seasoning. You might need to add more vinegar, sugar, salt or black pepper.
- Add the sauce to a medium pot. Mix corn flour with ¼ cup water and add to the sauce. Stirring frequently, cook for 7-10 minutes over a medium heat until it starts to thicken. Add more water if the sauce becomes too thick. Taste the sauce again and adjust.
- Once you’re happy with how the sauce tastes, add the chicken pieces to the pot and stir. Cover and cook until the chicken has cooked through - about 10-15 minutes. [Note: I didn’t need to add extra water as the chicken will let out its own juices as it cooks. However, check a few times in between and add water if the sauce starts to burn].
- You want the sauce to be thick enough to coat the pieces without it being gloppy (add more water if this happens and cook it out). At this stage, take off the heat and scatter over sesame seeds. Serve hot.
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