Preheat the oven to 220°C.

Clean, wash and pat dry the chicken breasts.

Pound them with a meat hammer to an even thickness.

Arrange them in a casserole or any other baking dish.

In a pan add soy sauce, water, vinegar, red chili flakes, garlic paste, ginger paste, corn starch and sugar.

Cook on a low flame until the mixture thickens. Low flame will cause the raw aroma of ginger and garlic go away.

When the mixture is thick, turn the flame off and mix in the sesame seeds.

Put half of the mixture on the chicken pieces and cover the casserole with an aluminium foil.

Bake in the preheated oven for 40-45 minutes or until the chicken is cooked through.

In the meantime, strain the soy sauce mixture to get rid of chili flakes and sesame seeds.

Once the chicken is cooked through, take it out in a serving dish and pour the remaining chicken liquid into the soy sauce mixture.

Cook the mixture on a medium flame until the sauce reaches your desired consistency.

Pour this thickened sauce over the chicken pieces and cut them diagonally.

Garnish with spring onions.

Serve hot with steamed rice.

Enjoy!