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Ingredients
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Chicken Marinade
Batter
Sauce
For frying
Method
Chicken Marinade
- 1
Marinate the Chicken
In a mixing bowl, combine the chicken thighs with soy sauce, cornstarch, sesame oil, and salt. Mix well to ensure the chicken is evenly coated. Cover and let it marinate for at least 30 minutes in the refrigerator.
Batter
- 2
Prepare the Batter
In a separate bowl, whisk together cornstarch, all-purpose flour, baking powder, water, and the egg until a smooth batter forms. Set aside.
Sauce
- 3
Make the Sauce
In a saucepan, combine soy sauce, rice vinegar, sugar, minced garlic, minced ginger, and red pepper flakes. Cook over medium heat until the sugar dissolves and the sauce thickens slightly, about 5 minutes. Stir occasionally.
Frying
- 4
Fry the Chicken
In a deep frying pan or wok, heat the vegetable oil over medium-high heat. Once hot, dip each marinated chicken piece into the batter, allowing excess to drip off, then carefully place in the hot oil. Fry in batches until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
- 5
Combine and Serve
Once all chicken is fried, add it to the sauce and toss to coat evenly. Garnish with sesame seeds and sliced green onions before serving.