By: Saadia Cassim

500gr chicken thighs cut into 1 inch chunks
1/4 cup cornstarch
oil for frying
1 tablespoon ginger minced
1/2 teaspoon coarse chilli
2 cloves garlic minced
For the Sauce:
3 tablespoons rice vinegar
3 tablespoons soy sauce
1/4 cup water
3 tablespoons sugar
1 tablespoon maziena

Method:
Coat chicken thighs in quarter cup of corn-starch.

Prepare sauce:
Add the rice vinegar, soy sauce, water, sugar and tablespoon of cornstarch in a small bowl and whisk together. Add the chicken to a pan with the oil and fry until crispy. Remove chicken from the pan and drain all but a tablespoon of the oil and add the chili flakes, ginger and garlic +-30 seconds. If you are adding Veg throw in and stir fry for 2 minutes then add in the chicken and toss, then add in the sauce. Stir for about 30 seconds until thickened. Serve with jasmine rice, garnish with chopped spring onion and sesame seeds.

Variation: Red Peppers, brocolli, julienne carrots, stir fry veg. Serve immediately.