Follow these steps for perfect results
Chicken thighs
boneless, skinless
Egg whites
Baking soda
Soy sauce
Rolled Oats
Sunflower Oil
Sesame seeds
Spring Onion Greens
finely chopped
Garlic
finely chopped
Ginger
finely chopped
Fresh Red chillies
finely chopped
Rolled Oats
Rice Vinegar
Palm sugar
Soy sauce
Whisk egg whites, soy sauce, and oats together in a bowl.
Add chicken pieces to the mixture and let it rest for 20 minutes.
Preheat the oven to 190 C (375 F).
Grease a baking dish with cooking spray.
Place the chicken and its sauce in the baking dish, drizzling with oil.
Bake uncovered for 25-35 minutes, or until the chicken is cooked through and slightly crisp.
Remove from the oven.
Whisk together soy sauce, palm sugar, chilies, and rice vinegar in a separate bowl.
Add oats and 1 cup of water to the sauce mixture and whisk again.
Set the sauce mixture aside.
Heat oil in a wok or kadhai over high heat.
Add sesame seeds, ginger, onion, and garlic to the wok.
Saute for a few seconds until fragrant.
Add the oat sauce mixture and the baked chicken to the wok.
Toss on high heat until the chicken is well coated with the sauce, about 4-5 minutes.
Check for salt and spices; adjust as needed.
Serve hot.
Expert advice for the best results
For extra crispiness, broil the chicken for the last few minutes of baking.
Adjust the amount of chili to your spice preference.
Make sure the wok is very hot before adding the chicken to achieve the best stir-fry result.
Serve immediately for the best flavor and texture.
Everything you need to know before you start
20 mins
The chicken can be marinated ahead of time.
Serve over rice, garnished with sesame seeds and chopped spring onions.
Serve with steamed rice or noodles.
Serve with a side of stir-fried vegetables.
Garnish with sesame seeds and chopped spring onions.
Pairs well with sweet and spicy flavors.
Light and refreshing to balance the richness.
Discover the story behind this recipe
Popular Chinese-American dish.
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