Ingredients:
- 1.5 lbs chicken thighs, boneless, skinless, cut into 1-inch pieces
- 1 tbsp soy sauce, low sodium
- 1 large egg white, beaten
- 0.5 cup cornstarch
- 0.25 cup all-purpose flour
- 1 tsp baking powder
- 0.5 cup chicken stock
- 3 tbsp soy sauce, low sodium (for sauce)
- 2 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 0.25 cup granulated sugar
- 1 tbsp cornstarch (for slurry)
- 1 tsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 8 dried red chilies, whole
- 2 green onions, sliced
- 1 tsp sesame seeds
- 0.5 cup neutral oil for frying (retention calculated per USDA standard for deep-frying poultry)
Instructions:
- In a medium bowl, combine chicken pieces with 1 tablespoon of soy sauce and the beaten egg white. Massage the liquid into the meat until fully absorbed to velvet the protein.
- In a separate large bowl, whisk together 1/2 cup cornstarch, flour, and baking powder.
- Toss the marinated chicken into the dry mixture, pressing the coating firmly onto each piece. Allow the coated chicken to rest for 5 minutes to hydrate the starch.
- Whisk together chicken stock, 3 tablespoons soy sauce, rice vinegar, hoisin sauce, sugar, 1 tablespoon cornstarch, and sesame oil in a small bowl to prepare the glaze.
- Heat neutral oil in a wok or heavy-bottomed Dutch oven until it shimmers and a pinch of flour sizzles instantly. Fry chicken in batches for about 5 to 7 minutes until the exterior is golden and feels firm to the touch. Drain on a wire rack or spider strainer.
- Drain most of the oil from the wok, leaving about 1 tablespoon. Sauté minced garlic, ginger, and dried chilies over medium heat until they become fragrant and pungent.
- Pour in the sauce mixture and stir constantly for 2 minutes until it bubbles and turns translucent and thick.
- Return the fried chicken to the wok and toss quickly until every piece is lacquered in the glossy sauce.
- Top with sliced green onions and sesame seeds until the dish looks vibrant and fresh. Serve immediately.