Dark Rum Chilli Sesame Chicken

400 gram chicken thighs or breatss boneless and skinless cut into 1 inch pieces
1/2 tsp salt
1 tsp chilli powder or red chilli sauce
2 tbsp soy sauce
1 teaspoon ginger and garlic paste
1 egg white
1/2 cup cornflour

For sauce
1/2 cup apple cider vinegar
1/2 cup soy sauce
1 cup dark rum
1 cup apple juice
1 tsp garlic ginger paste
2 tbsp brown sugar
1/4 cup tomato ketchup

For the stir fry
6 green onion bulbs quartered long
2-3 red Thai bird chillies slit or use green chillies
1 tbsp garlic ginger paste

2 tbsp veg oil
Plus oil for deep frying

For garnish
2 tbsp toasted white sesame seeds
3/4 cup green onion stalks sliced diagonally (bias cut)

Combine all ingredients for the chicken marinade except cornflour. Mix well. Cover and refrigerate 1 hour.

Combine all ingredients for the sauce and reserve.

Remove chicken from fridge and add cornflour mix well and let it reach room temperature. Meanwhile heat two inches oil in a wok or kadai on high heat.

Fry chicken in batches till golden and drain well.

Heat two tbsp oil in a wok or kadai. Add bulbs and bird chillies and toss. Add garlic ginger paste and mix well. Add chicken and toss. Add sauce and mix well . Lower flame. Let chicken absorb some of the sauce and gravy thicken. Adjust for salt. Garnish with sesame seeds and green stalks. Serve hot with rice.

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