I won't pretend to have the original version of this dish in the absence of a number of spices and additives, and yet... For cooking you need to take chicken, preferably flesh from the thighs, as it is more gentle. But in the absence of take chicken Breasts, cut into pieces 2-3 cm Pour soy sauce "Kikkoman" (2 tbsp), rice wine "Shaoxing", sesame oil (1 teaspoon), sprinkle with corn starch, mix well and let marinate for 1 hour.

While the chicken is marinating, prepare the rest of the products. Finely chop the ginger, garlic and zest. Green onions cut thin rings.

In the original, this dish is cooked in a wok and peanut oil. But in the absence of the usual take pan with a thick bottom and any vegetable oil. Heated, put chicken with a slotted spoon, so they do not get unnecessary moisture, and quickly fry until whitening. If you cook a lot, it is recommended to fry in smaller portions. Prepared chicken fillet put on a plate.

Then very quickly (10-20 seconds), fry the ginger and chilli flakes.

Put the chicken back in the pan. Add the chopped green onion, garlic and zest.

Add to chicken with remaining sesame oil, rice vinegar, brown sugar and soy sauce "Kikkoman" (1 tbsp.). Quickly stir and fry for 2 minutes, so the chicken is well warmed and soaked in sauces.

Serve the chicken hot, sprinkled with green onion. The dish will fit on the side Fig. Bon appetit!