For the chicken

• 800 g boneless chicken thighs, cut into medium pieces (about 1¾ lb)
• 20 g finely chopped garlic (4 garlic cloves)
• 10 g grated fresh ginger (2 teaspoons)
• 30 ml soy sauce (2 tablespoons)
• 15 ml sesame oil (1 tablespoon)
• 3 g Chinese cinnamon powder (1 teaspoon)
• 5 g salt (1 teaspoon)
• 2 g ground black pepper (¼ teaspoon)
• 3 eggs
• 180 g all-purpose flour (1½ cups)
• 750 ml vegetable oil for frying (3 cups)

For the chijaukay sauce

• 15 ml vegetable oil (1 tablespoon)
• 15 ml sesame oil (1 tablespoon)
• 60 g scallion whites, cut into large pieces (3 scallions)
• 20 g lightly crushed garlic (4 garlic cloves)
• 20 g fresh ginger, cut into thick slices (1 piece about 2 inches long)
• 60 ml soy sauce (4 tablespoons)
• 500 ml hot chicken stock (2 cups)
• 15 g brown sugar (1 tablespoon)
• 3 g Chinese cinnamon powder (1 teaspoon)
• 2 g ground black pepper (¼ teaspoon)
• 3 g salt (½ teaspoon)
• 30 g potato starch or chuño flour (3 tablespoons)
• 60 ml cold water (¼ cup)
• 20 g finely chopped scallion greens (¼ cup)
• 10 g toasted sesame seeds (1 tablespoon)

For serving

• 600 g prepared arroz chaufa or cooked white rice (6 cups)