We served the chicken thighs with brussel sprouts.

Ingredients

• 4 chicken thighs, skin on, deboned, cut in half
• 1/4 tsp salt
• 2 tbsp Chinese cooking wine
• 1 tbsp light soy sauce
• 1 scallion stalk, crushed
• 1/4 tsp white pepper
• 2 tbsp cornstarch
• 2 tbsp sunflower oil
• 2 cloves garlic, minced
• 1 large black garlic clove, minced
• 2 tbsp sweet chili sauce
• 2 tbsp plum sauce
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 3/4 cup chicken broth
• 2 tsp lime juice
• 1 tbsp cornstarch
• 1 tbsp toasted sesame seeds

Directions

1. Place the chicken thighs in a bowl. Add the salt, wine, soy sauce, scallion and white pepper. Mix well and then add the cornstarch. Thoroughly mix the cornstarch into the chicken and let the mixture sit for 20 minutes.
2. Add the sunflower oil to your wok and place the chicken thighs skin side down in the oil. Cook until the skin is a golden brown, about 3 to 4 minutes. Flip the thighs over and cook for another 2 to 3 minutes until that side is also golden brown. Only cook the chicken in a single layer. If necessary fry the chicken in multiple batches. Remove the cooked chicken and set aside.
3. Add all the garlic to the wok and stir fry for 30 seconds.
4. Then add the sweet chili sauce, plum sauce, light and dark soy sauces and the chicken broth. Bring to a bowl and reduce by one third.
5. Add the lime juice.
6. Thicken the sauce using a mixture of 1 tablespoon of cornstarch with one tablespoon of water.
7. Turn off the heat and add the reserved cooked chicken thighs. Mix well to thoroughly coat the chicken with the sauce.
8. Plate and sprinkle the chicken with the sesame seeds.