Chung Tong Gai, poulet en sauce épicée

Chung Tong GaiChicken in spicy sauceIngredients:300 gr chicken thights1/2 tbsp Shaoxing wine1/4 tsp salt4 tbsp maizena / cornstarchoil6 cm jahe/ginger1 cloves of garlic5 dried peppers2 spring onion, white portion2 tbsp oilIngredients sauce:3 tbsp chinese rice vinegar2 1/2 tbsp light soy sauce1/2 tbsp dark soy sauce1 tsp hoisin sauce1 tbsp palm sugar1/2 tbsp Shaozing wine1 tbsp maizena / conrstarch60 ml of waterPreparation:Mix the ingredients for the sauce well and set aside. Cut the meat into pieces and marinate it with the wine and salt for at least 15 minutes. Mix the chicken with the maizena. Heat in a pan of sufficient oil and cook / deep-fry the meat until golden brown. Spoon out of the pan and drain.Grate de jahe and chop the garlic finely. Cut the spring onion into thin strips. Heat in a pan 2 tablespoons of oil and fry the jahe, garlic and peppers for 2 minutes. Add the sauce and bring to the boil. When the sauce thickens, add the chicken and mix well. Then add the spring onion and mix well. Serve.