If you are using chicken drumsticks, peel off the skin and carefully cut the meat from the bone (The bone can be used for soup), preferably in one piece.Cut the chicken fillet into 1.5cm square cubes. Chicken thigh meat is tight and flexible, so cutting it into cubes is most appropriate, as it cooks quickly and maintains its moisture.

Combine the marinade ingredients in a large bowl and marinate the chicken in the refrigerator for about an hour.

While the chicken is marinating, chop the dried chili’s into 1 cm pieces and put aside.

Remove the chicken from the marinade and drain. Deep fry the chicken until crisp and golden.

Chop the onion into 1 cm pieces.Chop the ginger and garlic finely.

Pour out some of the oil from the wok and shallow fry the onion, ginger, garlic, and pepper. Stir fry for about a minute until the fragrances are released.Add the chili’s and stir fry for another minute.Finally, add the fried chicken, stir fry for another minute, and then add the white sesame seeds, soy sauce, mushrooms, and sugar. Toss to combine and turn off the flame.