Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch chunks
  • 4 tbsp soy sauce, divided
  • 1 tbsp Shaoxing wine
  • 1 large egg white
  • 0.5 cup cornstarch
  • 0.25 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 2 tbsp rice vinegar
  • 3 tbsp brown sugar
  • 1 tbsp hoisin sauce
  • 0.5 cup chicken stock
  • 1 tsp cornstarch for sauce
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 10 dried red chilies, whole
  • 2 green onions, sliced
  • 1 tsp toasted sesame seeds
  • 2 cups vegetable oil for frying

Instructions:

  1. In a large bowl, whisk the egg white, 1 tablespoon of soy sauce, and Shaoxing wine. Massage this into the chicken chunks and let marinate for 10 minutes to velvet the meat.
  2. In a shallow dish, whisk together 0.5 cup cornstarch, flour, baking powder, and salt. Toss the marinated chicken in the dredge, pressing firmly to ensure full coverage in every crevice.
  3. Heat oil in a wok or Dutch oven to 350°F. Perform the first fry in batches for 3 minutes until the coating is set and chicken is cooked through. Remove to a wire cooling rack.
  4. Increase the oil temperature to 375°F. Return the chicken to the oil for 1 to 2 minutes until the crust is golden brown and 'shattering' crisp.
  5. In a separate bowl, whisk 3 tablespoons soy sauce, rice vinegar, brown sugar, hoisin sauce, chicken stock, and 1 teaspoon cornstarch to create the sauce base.
  6. In a clean wok over medium heat, sauté garlic, ginger, and dried chilies in 1 tablespoon of oil until fragrant. Pour in the sauce base and whisk until it thickens into a glossy glaze.
  7. Toss the crispy chicken into the glaze quickly to coat without soaking. Garnish with sliced green onions and toasted sesame seeds.