Step 1

Cut the bones out and the meat of chicken thighs into small cubes around 2 cm long. And then marinade with salt, light soy sauce, cooking wine and egg whites. Put aside for around 10 minutes.

Step 2

In a small bowl, combine light soy sauce, sugar, cooking wine, chili oil and salt to make the stir-frying sauce.

Step 3

In another bowl, add 2 teaspoons of corn starch and 2 teaspoons of water. Mix well to make water starch.

Step 4

Coat the chicken cubes with cornstarch just before the frying process.

Step 5

Heat up the oil in wok and deep-fry the chicken cubes until golden brown. Transfer the chicken out and heat the oil again. Then return the fried chicken cubes and fry them once again for no more than 15 seconds. Transfer out and set aside. Meanwhile pour the extra oil out and leave around 1 tablespoon in wok.

Step 6

Add chili pepper in wok, stir fry until the color turns darker over middle fire. Return fire chicken cubes in with chopped ginger and garlic. Fry over high fire for 30 seconds.

Step 7

Stir in stir fry sauce in and mix evenly. Pour water starch and sesame oil. Mix thoroughly and move out immediately

Step 8

Garnish some sesame seeds before serving.