Spicy Chinese Chicken with Zoodles

Zoodles

• 340 g carrot medium-sized (approx. 2-3 large), ends trimmed
• 340 g zucchini medium-sized (approx. 2), ends trimmed, if necessary to fit blade width

Ginger Chicken

• 30 g sugar
• 1 tbsp cornstarch
• 1 tsp Chinese five-spice powder
• 30 g rice vinegar
• 30 g mirin
• 30 g tahini
• 85 g soy sauce
• 1 - 2 tsp cayenne pepper, dried, flake to taste
• 595 g chicken thigh, skinless, boneless organic, cut into pieces (10 cm)
• 1 tbsp sesame oil
• 30 g ginger, fresh peeled, cut into pieces
• 1 jalapeño pepper stem removed, cut into pieces
• 2 garlic cloves
• 995 g water
• 1 tbsp vegetable oil to fry
• cilantro, fresh chopped, to garnish
• green onion thinly sliced, to garnish