Hakka Style Chilli Chicken

Ingredients:

• 1 pound of Boneless Chicken Thighs

• 4 Green Onions - sliced (save some for garnish)

• 1 large Yellow Onion - sliced

• 2 large Thai Green Chilis - sliced

• 2 tbsp Garlic - minced

• 2 tbsp Low-Sodium Soy Sauce

• 1/4 cup Cornstarch

• 1 cup Chicken Stock

• 1 tbsp Sriracha

• 1 tbsp White Vinegar (or Chilli Vinegar)

• ½ tsp Salt

• 1 tsp Black Pepper

• 1 tbsp Cornstarch mixed with 1 tbsp Water (slurry)

• Oil for frying

• White Sticky Rice

Method:

1. Heat the oil in a skillet over medium high heat.

2. Cut up the chicken in medium sized cubes.

3. Add 1 tbsp garlic, 1 tbsp soy sauce, salt, 1/4 cup of cornstarch, and a touch of water into a bowl and mix. The batter should be somewhat sticky yet thin. Toss the chicken into the batter.

4. Fry the chicken until golden brown and cooked. Once cooked, drain the oil from the chicken and place on a plate lined with paper towels.

5. In a wok, heat some oil, add the yellow and green onions until softened. Once the onions are cooked add the remaining 1 tbsp of garlic and Thai chilis and cook for about 1 minute or until fragrant.

6. Add 1 tbsp each of soy sauce, white vinegar and sriracha. Once heated through, add chicken stock and black pepper. Let it come to a boil.

7. Add cornstarch slurry till the desired thickness is reached.

8. Serve with sticky rice, garnish with green onions & enjoy.