This recipe is one of my favourite chicken recipes. Incredibly easy to prepare and beautiful to eat. Serve with a chilled white wine for a perfect dish.
In a mixing bowl, add the sauce ingredients and stir well to combine.
1 tbsp toasted sesame oil, 1 tbsp rice wine vinegar, 1 tbsp sesame seeds, ½ tbsp honey, 2 tbsp water, 3 tbsp dark brown sugar, 2 fl.oz dark soy sauce, 3 cloves garlic, ½ inch ginger, ½ tbsp corn starch
In a larger mixing bowl add the cornstarch, egg and season with a pinch of salt and pepper and stir. If you are adding paprika then add at this step.
1 large egg, 2 tbsp corn starch, 1/2 tsp paprika
Cut the thighs into thirds (about 1 inch) and remove any fat/tendon.
1 lbs chicken thighs
Add the chicken to the egg and corn starch mixture and toss to thoroughly cover.
Place a deep pan over a medium heat and add the vegetable oil and wait until really hot.
2 tbsp vegetable oil
Add the chicken pieces to the pan making sure to have a single layer only. You may need to cook in batches.
Leave the chicken to cook until the side in contact with the pan has turned golden brown. Turn the chicken over and cook the other side until it too is golden brown. Be careful when rotating as you don’t want to tear the coating.
When the chicken is cooked fully and the coating in lovely and golden brown, add the sauce made in step 1 all over.
Gently toss the chicken to coat all over and stir while the sauce thickens.
Transfer the chicken to the bed of rice and pour the remaining sauce over each dish. Sprinkle with coriander