1. Chuck the chicken into a bowl and add the corn flour, vinegar, light soy and sesame oil. Mix well.
2. Mix all the ingredients for the sauce together in a little bowl with 2 tbsp of water.
3. Heat 2 tbsp of the oil in a wok over a high heat. Add the chicken and stir-fry for 5-6 minutes until cooked through. Transfer the chicken to a plate. If the pan looks a bit battered, scrape any bits from the bottom once you have removed the chicken so they don’t burn.
4. Heat the remaining oil in the wok. Add the onion, reduce the heat a little and stir-fry for 3-4 minutes until a little golden. Add the garlic and stir-fry for 30 seconds until fragrant. Return the chicken to the pan and pour in the sauce, adding a splash (30-50ml) of water if it needs it. Mix well and stir-fry for a minute or so until super sticky. Serve immediately with spring onions and sesame seeds to garnish.
600g chicken thigh fillets, cut into xx
1 tbsp corn flour
2 tsp white wine vinegar
2 tsp light soy sauce
1 tsp sesame oil
3 tbsp neutral oil
1 onion, sliced
4 cloves garlic, finely chopped
2 spring onions, finely chopped
Sesame seeds to serve
For the sauce
2 tbsp gochujang paste
2 tsp sesame oil
2 tbsp dark soy sauce
1 tbsp sriracha
1 tsp chilli oil