• 1 pound boneless skinless chicken thigh
• 1/4 teaspoon salt
• pinch pepper
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• ⅓ cup corn starch
• Fried Chicken Sauce
• Oil for deep frying

Marinate the chicken with salt, pepper, garlic, ginger and corn starch

Fry the chicken pieces until they are golden brown 

Generously coat them with our new Korean sauce 

Sprinkle sesame and spring onions on top