Ingredients:
900 g boneless chicken thigh fillets, cut into bite size pieces
180g corn starch
2 tsp corn starch, mixed with 2 tsp water as slurry
Toasted sesame seeds, as garnish
Cooking oil for spraying
(Seasoning)
2 tbsp rice wine
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
¼ tsp ginger powder
A few cracks ground black pepper
(Soy Garlic Sauce)
31 ml Woh Hup Superior Light Soy Sauce
2 tbsp brown sugar
2 tbsp honey
2 tbsp water
2 tbsp rice wine
½ tbsp minced ginger
½ tbsp minced garlic
A few cracks ground black pepper
180g corn starch
2 tsp corn starch, mixed with 2 tsp water as slurry
Toasted sesame seeds, as garnish
Cooking oil for spraying
(Seasoning)
2 tbsp rice wine
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
¼ tsp ginger powder
A few cracks ground black pepper
(Soy Garlic Sauce)
31 ml Woh Hup Superior Light Soy Sauce
2 tbsp brown sugar
2 tbsp honey
2 tbsp water
2 tbsp rice wine
½ tbsp minced ginger
½ tbsp minced garlic
A few cracks ground black pepper
Preparation:
1. Combine chicken well with seasoning, set aside.
2. Dredge chicken pieces in corn starch, coat well. Combine sauce ingredients in a separate pan, bring to boil over medium heat and cook until sauce thickens. Remove from heat.
3. Place the chicken pieces into basket and lightly spray with cooking spray.
4. Cook at 200°C for 6 to 7 mins. Turn them over halfway, then continue cooking for another 6 to 7 mins. Remove, baste with sauce, garnish and serve.
