Ingredients (for 4 people) For the marinade: 500 g chicken thighs or breast, cut into pieces 2 garlic cloves, minced 1 tbsp freshly grated ginger 2 tbsp soy sauce 1 tbsp hoisin sauce (or honey as a substitute) 1 tbsp rice wine or dry white wine 1 tsp black pepper 1 tsp cornstarch For the coating/frying: 3 tbsp cornstarch or flour Oil for frying For the sauce (optional but delicious): 2 tbsp soy sauce 1 tbsp honey 1 tbsp ketchup (or tomato sauce) 1 tsp rice vinegar 1 clove garlic, minced 1/2 tsp chili (optional) Instructions Marinate the chicken: Mix all the marinade ingredients in a bowl. Add the chicken and mix well so it’s completely coated. Marinate 30 minutes to 2 hours in the fridge for extra flavor. Prepare the chicken for frying: Drain the chicken slightly and mix it with the cornstarch. Shake off the excess flour so the chicken is just coated. Fry the chicken: Heat the oil in a pan or wok over medium-high heat. Fry the chicken until golden and crispy (about 5–7 minutes depending on the size of the pieces). Drain on paper towel. Prepare the sauce: In a small saucepan, mix all the sauce ingredients. Heat gently until the mixture thickens slightly. Serve: Pour the sauce over the chicken or serve it on the side. Garnish with spring onions or sesame seeds if you like. Serve with white rice or stir-fried vegetables.#fyp #tiktok #him #m #iloveyou - @itx._.mn