Rice: Cook 1 cup of white rice
Chicken: Lay 2 boneless chicken thighs on a board and cover with plastic wrap. Use a rolling pin to flatten the thighs until they are 1cm thick. Add to a large bowl and season with 1 tsp white pepper, 1 tsp chicken stock powder, 1 tsp crushed garlic, 1 tsp crushed ginger, 2 tsp potato starch, 1 egg and 1 tbs soy sauce. Mix well and set aside. Shred cabbage and set aside.
Salsa: Slice 1 spring onion, 1 small onion and add to a bowl. Remove the skins from 1 orange and slice into cubes. Add to the bowl, along with a handful of coriander and a sprinkle of sesame seeds. Mix everything together and set aside.
Glaze: In a small pot, add the juice of 1 orange, 1/2 tsp potato starch, 1 tsp crushed garlic, 2 tsp brown sugar and a sprinkle of chilli flakes (optional). Bring to a boil, then reduce the heat and simmer until thick.
Cook chicken: Heat a large pan to medium-high heat and add 1 inch of oil. Pat chicken thighs with 1/2 cup potato starch, ensuring all crevices are covered. Cook chicken for 6-7 minutes per side, until golden brown and cooked through.
Serve: Plate up cooked rice and top with sliced chicken, orange salsa, cabbage and finish with the glaze and sesame seeds.