Serves 4
-Chicken thigh fillets x 600grams, chopped into small pieces
-Cornflour x 2 tablespoo’s
-White pepper ~ a couple of shakes/grindings
-Salt ~ couple of pinches
-Rice wine vinegar x 1/4 cup to coat chicken
-More rice wine vinegar x 1/4 cup for the sauce
-Oil x 2 tablespoons (something with a high smoking point like Grapeseed/Peanut/Rice Bran)
-Garlic x 2 cloves, minced
-Ginger x 3 teaspoons, minced/grated
-Rice Malt Syrup x 1/2 cup
-Soy sauce x 3 tablespoons
-Spring onions x 2, chopped (green parts only)
-Optional: chilli flakes, one pinch or to your tastes
-Garnish: Fresh, chopped coriander, about 1/4 of a cup
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-In a large bowl, combine cornflour, salt, pepper & 1/4 cup rice wine vinegar with the chopped raw chicken. Mix with a spoon to coat all the chicken and let sit to marinade while you measure out and prepare other ingredients.
-Grate ginger & mince garlic, measure out soy sauce, extra 1/4 cup of rice wine vinegar & rice malt syrup.
-Heat a large fry pan or wok until hot, add oil and then the chicken, spreading it out to cover entire base of pan. Let the chicken sit there undisturbed for 2 or 3 minutes before starting to stir-fry.
-When chicken looks half-cooked, add minced ginger and garlic and fry for another couple of minutes to take the rawness away without burning – At this point add a pinch of chilli flakes if you don’t mind a little extra ‘kick’.
-Add syrup and extra rice wine vinegar and stir to dissolve.
-Keep cooking on a high heat so the sugar and vinegar start bubbling to form a dark brown syrupy sauce. This sauce will thicken and reduce and become sticky.
-When the sauce has reduced and the chicken is cooked through, turn off heat and throw in chopped spring onions, give a quick stir, take off heat and serve alongside cooked rice or Asian noodles and top with freshly chopped coriander.
