500kg Boneless Skinless Chicken Thighs
6 tablespoons Rice Flour
1 White Onion finely chopped
Sunflower Oil (for frying)
3/4 cup Oyster sauce
1 tsp Soy sauce
1 tsp Black pepper
½ tsp White pepper (use additional black if you do not have)
1 teaspoon Sake or Rice wine (not rice vinegar)
Mix together all of the sauce ingredients in a bowl and set aside.
Cut chicken into 2cm cubes approx and dust chicken pieces with rice flour until fully coated in a bowl.
Deep fry (or fry in a wok/frying pan) chicken in batches until golden brown, they must change colour to be cooked inside
Drain on paper towels.
Heat about 1/2 tablespoon of oil in the wok( large frying pan) fry the onions for 2 mins then add the sauce mixture to the wok and heat until bubbling. Add deep-fried chicken stirring to fully coat with the sauce.
Serve with white or stir fried rice.