Quick easy and delicious. I used chicken breast (not so fiddly as thighs) which I coated with flour seasoned with salt and Chinese five spice before frying. Medium sherry instead of vinegar. I also added a piece of stem ginger cut into matchsticks and a tbsp of its syrup, just before serving: the spice offsets the sweetness beautifully. Served with medium egg noodles and a nice German white wine.
