Directions

1. Dice the chicken thighs into small cubes and place in a large bowl with 2tbsp of Gotcha Good, toss well to coat. Heat oil in a saucepan deep enough to cover the chicken when frying. You are wanting to fry over a medium high heat or at a temp of around 170
2. Add the potato starch or cornflour to the chicken. Toss gently to coat
3. The chicken should look fairly dry and not too sticky. If it is too sticky add some more starch
4. Fry the chicken in batches for 5-6 minutes or until golden and cooked through. Drain excess oil on paper towels and then season with a little Man Grind
5. While the chicken is frying, make the sauce
6. Finely mince fresh garlic. You can leave the garlic out of the sauce if you like
7. Add butter to a pan and add garlic if using. Cook the garlic for a minute
8. Add in gotcha sauce and honey. If you would like this spicy you can add sesh oil to taste. A tablespoon of sesh would give a decent level of heat

9. Simmer over a medium high heat for 4-5 minutes or until bubbling and sticky. Keep a close eye on the sauce and reduce heat if it stars to catch

10. Add the chicken to a large bowl Pour over the hot sticky sauce
11. Give the chicken a good toss to coat.
12. Serve as part of a Buddha bowl, in wraps, tacos, bao buns or as a fried chicken starter