mix together the egg white, salt and baking soda until the salt has disolved.
3
on a baking tray with a airing rack position on top, place the egg white coated chicken. Allow for some space between the chicken to allow it to dry.
Leave the chicken to air uncovered in the fridge for at least 8 hours.
4
turn the chicken in you have a chance to allow it to dry evenly.
5
heat the oven to 220oC
6
bake the chicken on the airing rack for 15 mins, turn over and bake for another 10 mins, return and bake for another 10 mins. they are done when brown and crispy.
7
In the last ten mins of cooking start making the sauce.
Mince the garlic and ginger. Saute slightly with the sesame oil. Add the chili paste, soy sauce, rice wine vinegar, brown sugar and fish sauce. Simmer for 3.-4 mins until the sauce becomes thick and gooey.
8
when the chicken comes out of the oven coat it with the sauce using a silicon brush. serve immediately with a bowl of rice.
