Servings: 2

300 g Chicken thigh. 300 g Chicken thigh.
1 thumb Ginger Cut thin strips 1 thumb Ginger Cut thin strips
3-4 Spring Onions, Separate the white and green parts. 3 to 4 Spring Onions, Separate the white and green parts.
½ Onion Cut thin slices ½ Onion Cut thin slices
3-4 cloves Garlic Finely chopped 3 to 4 cloves Garlic Finely chopped
1 Red chilli pepper Cut thin slices 1 Red chilli pepper Cut thin slices
2-3 tbsp Vegetable oil Or neutral flavour oil 2 to 3 tbsp Vegetable oil Or neutral flavour oil
Juice of ½ lime Juice of ½ lime
Chicken Marinade: subheading: Chicken Marinade:
2 tsp Light soy sauce or all-purpose soy sauce 2 tsp Light soy sauce or all-purpose soy sauce
1 tsp Sesame oil 1 tsp Sesame oil
1 tsp Sugar 1 tsp Sugar
¼ tsp White pepper ¼ tsp White pepper
½ tsp Baking soda ½ tsp Baking soda
1 tsp Corn starch 1 tsp Corn starch
Sauce: subheading: Sauce:
2 tbsp Oyster sauce 2 tbsp Oyster sauce
1 tbsp Light soy sauce or regular all-purpose soy sauce 1 tbsp Light soy sauce or regular all-purpose soy sauce
1 tsp Shao Xing wine 1 tsp Shao Xing wine
2 tsp Sugar 2 tsp Sugar
¼ tsp White pepper ¼ tsp White pepper
1 tsp Sesame oil 1 tsp Sesame oil
1 tsp Corn starch 1 tsp Corn starch
200ml Chicken Stock 200ml Chicken Stock

Marinate the chicken for at least 15 minutes and cook in the air fryer for about 12 mins (75°C).
Stir fry the chopped garlic and ginger strips and stir fry for 1 minute until the ginger strips start to crisp up. Then, add the onion slices, chillies, and white part of spring onions.
Next, pour the stir fry sauce and cook until the sauce become thick and glossy.
Slice the chicken into strips and add.
Turn off the heat, stir in green part of spring onions and transfer to serving plate. Serve with plain rice or noodles.