Ingredients (Serves 3 – 4)
- Chicken thighs – 400 – 500 gm, cut diagonally into small pieces
Salt – 2 pinches
Pepper powder – 1/2 tsp
Soy sauce – 1 tbsp
Toasted sesame oil / refined oil – 1 tsp
Corn starch / potato starch – 1/4 cup
All purpose flour – 1 tbsp
Egg white – of 1 egg (optional)
2. Oil – To deep fry
3. Butter – 1 – 1.5 tbsp
4. Garlic – 4, minced (around 1.5 tbsp)
5. Crushed red chilies – 3/4 tsp
6. Honey – 2 – 3 tbsp or to taste
7. Soy sauce – 1 tbsp
Rice vinegar / white vinegar – 1 tbsp
Water / chicken stock – 1 tbsp
Tomato ketchup – 1 – 2 tbsp
Method
- Combine chicken thighs with the remaining ingredients numbered 1. If its very dry, add an egg white and mix well.
2. In a small bowl, combine soy sauce, rice vinegar, water and tomato ketchup (ingredients numbered 7).
3. Heat oil over medium-high flame. Add chicken pieces in 1 – 2 batches and fry over medium flame for around 3 – 4 minutes. Remove to a paper towel. Let them sit for a few minutes.
4. Heat 1 – 1.5 tbsp butter in a pan. Add minced garlic and cook for 1 – 2 minutes over low heat. Add crushed red chilies and mix well. Add the sauces and mix well. Cook for a minute. Add honey and switch off. Taste-check for salt. Add more honey, if required.
5. Meanwhile reheat the oil and fry the chicken pieces again for 2 – 3 minutes till crisp and golden over high heat (do not over cook, it will turn hard). Drain well and add immediately to the prepared sauce and toss well. Transfer to a serving bowl, sprinkle sesame seeds and serve immediately.
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