Taken from https://schoolofwok.co.uk

Ingredients

    300g chicken thighs
    200g corn flour, seasoned with 1/4 tsp salt, and 1/4 tsp pepper
    10 dried red chillies
    5 slices ginger
    2 cloves garlic
    optional:  jalapeno pepper chunks, onion chunks

The Marinade

    1 tsp sesame oil
    1/2 tsp sugar
    1 tbsp light soy sauce
    1 egg

The Sauce

    1 cup chicken broth
    1 tbsp light soy
    1 tsp dark soy
    1 tbsp oyster sauce
    1/4 cup sugar
    1 tbsp white vinegar
    1/2 tbsp Chineese cooking wine
    1 tbsp corn starch
    Some dried chillies to taste chopped up, seeds mostly removed




Method

Preparation

1. Soak the dried red chillies in hot water for 30 minutes.

2. Finely slice the garlic, ginger and spring onion, keeping the spring onion in rings.

3. Cut the meat into large cubes or dices roughly 2cm large and place into a large mixing bowl.

4. Add the marinade ingredients to the meat and massage well until all the liquid is absorbed.

5. Combine the meat with the seasoned corn flour and massage until each piece of meat separates. Continue to add flour until a dry dusty white consistency is reached.

6. Mix the sauce ingredients together in a bowl, boil down until reduced by half and have ready for later.

7. Build your wok clock. First your garlic & ginger followed by the soaked red chillies followed optional peppers followed by your deep fried meat and then lastly the sauce bowl.
Cooking

8. With your oil already heated to 180° deep fry the battered meat until golden brown.

9. Remove carefully and place on kitchen towel to drain off any excess oil.

10. Once you have finished deep frying all of your meat, you can then start stir frying your pre-prepared ingredients.

11. Bring 1 tbsp vegetable oil to a high heat, add in your ginger and garlic, along with the dried chillies and then followed immediately by the sauce mixture.

12. Bring the sauce to a vigorous boil and then add the deep fried meat, tossing the wok two or three times and serving straight away.