• Dice chicken thighs.
• In a bowl, season chicken with salt & pepper.
• Add to the bowl: 1/2 tbsp soy sauce, 1/2 tbsp rice wine vinegar, 1/2 tsp sesame oil, baking powder & 1 medium egg, mix well.
• Allow to marinate for 30 mins.
• Coat chicken with psyllium husk.
• Shallow fry for 3-4 minutes, until chicken is cooked through. Set aside on kitchen roll to soak up any excess oil.
• In a skillet, fry garlic, ginger, chillies and spring onion.
• Once garlic is starting to brown, add chicken stock and the remaining 1/2 tbsp vinegar & 1 1/2 tbsp soy sauce.
• Add sweetner to taste and reduce until syrup like.
• Once reduced, add in the chicken and mix well.
• Garnish with greens from spring onion & sesame seed.
• Serve with side dish of your choice (I used Barenaked Rice done as an egg fried rice)

Callout

• If you like a lot of sauce, double the sauce recipe and once it's reduced, remove half and set aside. Then pour over once served.