Step 1

FIRST STEP:In a bowl combine the soy sauce, oyster sauce, rice wine vinegar, sesame oil and chilli flakes, set aside the marinade.

Step 3

Place the chicken thigh, garlic, ginger and two tablespoons of the marinade into a zip-lock bag.

Step 5

SECOND STEP:Mix to coat the chicken in marinade then refrigerate for at least 30 minutes.

Step 7

Into the bowl of remaining marinade add brown sugar, cornflour and chicken stock, set the sauce aside.

Step 9

THIRD STEP:Once the chicken has marinated remove from the ziplock bag and place in a bowl with one cup of cornflour.

Step 11

Toss the chicken in the cornflour to coat all sides.

Step 13

FOURTH STEP:Place a saucepan on medium heat and add the vegetable oil.

Step 15

Heat the oil to 375F, shake the excess cornflour from the chicken pieces and place the chicken into the oil.

Step 17

FIFTH STEP:Fry the chicken in batches until crispy and golden, approximately 3 minutes, then transfer to a plate lined with kitchen paper.

Step 19

While the chicken fries prepare the sauce, place a saute pan on medium heat and pour in the bowl of sauce.

Step 21

SIXTH STEP:Bring the sauce to a simmer and cook for 5 minutes until thickened and glossy.

Step 23

Quickly toss the crispy chicken through the thickened sauce.

Step 25

Serve General Tso’s Chicken immediately, garnished with sesame seeds and green onions.

Step 27

Enjoy!