- Mix together all the ingredients for the brine and add the chicken thighs. Cover with clingfilm and leave overnight, preferably, in the fridge.
- Whisk together the rice wine and eggs and set aside. Whisk together the dry ingredients and heat the oil to 170°C. Dry the chicken and dip it in the dry ingredients then set aside. Using your fingers, roughly toss around 1/4 cup of the egg mixture through the flour to get rough clumps, then dip the floured chicken in the remaining egg mixture and into the craggly flour. Place into the hot oil and cook on both sides until crispy and cooked through, then slice and serve with rice.
- Meanwhile, simply boil the ingredients for the sweet and sour sauce until they have a honey like, syrupy consistency. Pour over the sliced chicken.