Ingredients
- 600g chicken thigh or breast (chopped into bite size cubes ~3cm)
- 1 cup potato starch
- Oil spray
- Sesame seeds (for garnishing)
- 1 small spring onion (finely chopped for garnishing)
- MARINADE:
- 1 tsp ginger (minced)
- 1 large garlic clove (minced)
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 tbsp soy sauce
- 1 tbsp shaoxing cooking wine
- SAUCE:
- 2 tbsp soy sauce
- 1 tsp dark soy sauce
- 2 tbsp sugar
- 1 tbsp vinegar
- 1 tbsp tomato sauce
- 1/2 tsp white pepper
- FOR STIR FRYING:
- 2 tsp neutral cooking oil
- 4 dried chillies
- 1 large garlic clove (minced)
- 1 tsp ginger (minced)
- SLURRY (OPTIONAL):
- 2 tbsp water
- 1 tsp cornstarch
Method
- Place the chicken into a bowl along with the marinade ingredients and gently mix and massage the chicken for a minute or so to help it absorb the marinade. Set aside to marinate for at least 30 minutes.
- While waiting, combine all the sauce ingredients in a small bowl and set aside.
- Add the potato starch to a plate and fully coat each piece of chicken.
- Lightly spray all the chicken pieces with oil, turn them over, and repeat until both sides are fully coated.
- Preheat the air fryer to 180 degrees celsius. Place the chicken into the air fryer basket. If there is not enough space for all the chicken, do this in batches so you don’t over-crowd the basket.
- Fry the chicken for 10 minutes before turning over each piece and cooking for a further 10 minutes. Take chicken out of the basket and set aside.
- Heat the oil in a wok on medium high. Add the dried chillies, garlic and ginger and cook for about a minute until aromatic.
- Pour the sauce mix into the wok and stir for about 30 seconds. If using, add the cornstarch slurry to thicken the sauce (optional).
- Add the chicken into the wok and stir, making sure to coat each piece evenly with the sauce.
- Transfer onto a serving plate and garnish with sesame seeds and spring onion.
Product used in recipe
- Lee Kum Kee - Premium Dark Soy Sauce
- Lee Kum Kee - Premium Soy Sauce
