Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch chunks
  • 1 egg white
  • 1 tbsp soy sauce (for marinade)
  • 1 tbsp Shaoxing wine
  • 1/2 cup cornstarch (for dredge)
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup low sodium chicken stock
  • 1/4 cup soy sauce (for sauce)
  • 3 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 1 tbsp hoisin sauce
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 8 dried red chilies
  • 2 green onions, whites only, sliced
  • 1 tbsp cornstarch (for slurry)
  • 1 tbsp water (for slurry)
  • 2 cups neutral oil for frying (approx. 2 tbsp absorbed per serving)

Instructions:

  1. In a medium bowl, whisk the egg white, 1 tablespoon of soy sauce, and Shaoxing wine. Toss the chicken pieces in the mixture until well coated. Let marinate for 10 minutes to velvet the meat.
  2. In a large freezer bag or shallow dish, combine 1/2 cup cornstarch, all-purpose flour, baking powder, and salt. Add the marinated chicken and shake vigorously until every piece is thoroughly coated in a thick, chalky dredge.
  3. Heat 2 inches of neutral oil in a wok or heavy pot to 375°F (190°C). Fry chicken in batches for 4-5 minutes until the exterior is golden brown and feels rigid. Remove to a wire rack.
  4. In a separate pan over medium heat, sauté the garlic, ginger, dried chilies, and green onion whites for 30 seconds until fragrant.
  5. Add chicken stock, 1/4 cup soy sauce, rice vinegar, brown sugar, and hoisin sauce. Bring to a simmer. Whisk in the cornstarch slurry and cook until the sauce thickens to a glossy glaze.
  6. Toss the fried chicken into the sauce quickly to coat every piece and serve immediately.