Sticky Sesame Ginger Chicken

1. Mince the garlic and thinly slice the green onion. Save some of the green part of the green onion for garnishing.

2. In a jar, mix all the dressing ingredients together to make the marinade.

3. Cut the chicken thighs into cubes or strips. Place in a bowl and mix in half of the marinade, combine well. Cover and let it marinate for at least 30 minutes or overnight.

4. Mix in all but 1 teaspoon of the tapioca flour into the chicken until fully coated.

5. Heat 2–3 tablespoons of neutral cooking oil in a non-stick pan for 30–45 seconds until shimmering.

6. Add minced garlic and chopped green onion to the pan and quickly saute for 30 seconds until fragrant.

7. Add the chicken to the pan, letting each side sear for 1–2 minutes until brown and crispy.

8. Mix the remaining teaspoon of tapioca flour with 2 tablespoons of filtered water until lump-free.

9. Once the chicken is cooked through, add in the rest of the marinade and swirl in the starch mixture. Stir to combine well until the sauce thickens.

10. Turn off the heat and ensure all chicken cubes are coated in the sauce.