Ingredients:
- 500g Chicken thigh
Sauce
- ¼ teaspoon chili flake
- 1 tablespoon garlic, minced
- 1 teaspoon ginger, minced
- 1/2 cup sugar
- 1/2 cup brown sugar
- 4 tbsp orange marmalade
- ¼ cup white vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
Batter (optional)
- 2 eggs
- 1 cup cornmeal flour
- 1 cup of water
Method:
- Combine all Sauce ingredients in a Jug
- If you are not battering your chicken add the sauce and the sliced chicken to a medium hot frying pan and cook until sauce has reduced. Serve with rice
Battered Chicken
- To make you batter combine the 2 eggs with 1 cup of cornmeal flour (cornmeal flour not corn flour) and water. Add a dash of water if too thick or more flour if too thin. Salt and pepper the batter.
- Slice the chicken and add to the batter, making sure all chicken is covered
- Heat 1 cm of rice bran oil in a frying pan, when oil is hot add chicken strips to the pan one at a time leaving some room around them so they don’t stick
- Cook on both sides until lightly browned
- Once all chicken is cooked, discard of oil and add sauce and cooked chicken to frying pan, stir until sauce reduced and sticky. Serve with Rice