Fried Chicken in Spicy Sauce

350g chicken fillet, sliced

1 tbsp oil

1 tbsp sesame oil
2 cloves garlic, sliced
4 bird's eye chillies, cut into sections
1 stalk spring onion, cut into sections
1 red chilli, cut into wedges

Marinade (A)

1 tsp light soy sauce

1/8 tsp pepper
Pinch of salt and sugar
1 tsp sesame oil
1 tsp cornflour

Sauce (B) (combined)
1 tbsp light soy sauce
1 tbsp Thai chilli sauce
1 tsp sugar
1/4 tsp pepper
1 tsp black vinegar
1/2 tsp cornflour


Season chicken fillet with marinade (A).  Parboil chicken in hot oil for less than a minute.  Remove and drain well.


Heat sesame oil and oil in a wok, fry garlic, bird's eye chillies and rfed chili until aromatic.  Add sauce (B) to mix.  Bring to a quick boil.


Return chicken pieces to the wok and add spring onion.  Toss over high heat to combine.