2-4 Portions
40 min Prepping
40 min Cooking
Recipe Medium



  • ½ cup (125 ml) corn starch
  • 1 tbsp. (15 ml) ginger powder
  • ¼ cup (60 ml) canola oil
  • Freshly ground pepper


  • 1 tbsp. (15 ml) sesame oil
  • 2 tbsp. (30 ml) fresh ginger, grated
  • ½ cup (125 ml) green onions, chopped
  • ½ cup (125 ml) water
  • ¼ cup (60 ml) white vinegar
  • ⅓ cup (75 ml) brown sugar
  • 1 tbsp. (15 ml) corn starch
  • 3 tbsp. (45 ml) soy sauce
  • 3 tbsp. (45 ml) ketchup
  • 2 tbsp. (30 ml) fish sauce
  • 1 tsp. (5 ml) sambal oelek (optional)


  • Jasmine rice
  • Sautéed vegetables (red pepper, green pepper, broccoli)
  • Green onions, chopped
  • Sesame seeds


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  1. Cut the chicken thighs into cubes.
  2. In a bowl, combine the corn starch, ginger powder and pepper.
  3. Add the chicken cubes to this mixture and coat well.
  4. Set the oven to “Keep Warm”.


  1. Pour canola oil into a large non-stick frying pan and heat over medium heat.
  2. Place the chicken pieces in the frying pan and cook about 10 minutes or until all sides are browned and the chicken is cooked through.
  3. Place the chicken pieces on a paper towel, transfer them to an oven-proof dish and keep them warm in the oven.
  4. Heat the sesame oil in the same frying pan where you cooked the chicken.
  5. Add the grated ginger and green onions and brown for 2 minutes, stirring regularly.
  6. Add the water, vinegar and brown sugar, and simmer until the brown sugar is completely dissolved.
  7. Mix the corn starch with 1 tbsp. (15 ml) soy sauce.
  8. Add the soy sauce mixture, 2 tbsp. (30ml) soy sauce, ketchup and fish sauce into the frying pan.
  9. Simmer for about 2 minutes, stirring the sauce until it thickens.
  10. Add the chicken to the sauce and mix well to coat each of the pieces.


  1. Serve with jasmine rice and sautéed vegetables (red pepper, green pepper, broccoli).
  2. Garnish with green onions and sesame seeds.