Cut the chicken thighs into 7.5cm(3in) pieces. In a large bowl, combine the ingredients for the marinade. Add the chicken, mix well and marinate for at least 10 minutes at room temperature. Drain, discarding the marinade. P
Dust the chicken with the cornflour, shaking off any excess.
Heat a wok over high heat until it is hot, then add the oil. Turn the heat down to moderate and deep-fry the chicken for 5 minutes or until golden brown. Remove with a slotted spoon and drain on kitchen paper.
Turn onto a warm platter and serve at once.
P Can be prepared ahead: cover and refrigerate for up to 1 hour.