4 (10mg Doses)
Toss the chicken thighs with the quarter cup of cornstarch and let sit while you mix the sauce ingredients.
Add the rice vinegar, soy sauce, hoisin 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 Lingua™ or Oil Barrel™ ,the chili flakes, ginger and garlic.
Cook until you smell the garlic (about 30 seconds).
Add in the chicken and toss, then add in the sauce.
Stir for about 30 seconds until thickened.
1 pound chicken thighs (cut into 1 inch chunks)
1/4 cup cornstarch
oil (for frying)
1 tablespoon minced ginger
1/2 teaspoon red chili flakes
2 cloves garlic (minced)
3 tablespoons rice vinegar
3 tablespoons soy sauce
2 teaspoons hoisin sauce
1/4 cup water
3 tablespoons sugar
1 tablespoon cornstarch
.65ml Lingua™ or .065ml Oil Barrel™