Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cubed into 1-inch pieces
  • 1 tbsp low sodium soy sauce
  • 1 large egg white
  • 0.5 tsp salt
  • 0.5 cup cornstarch
  • 0.25 cup all-purpose flour
  • 0.5 tsp baking powder
  • 3 tbsp soy sauce (for sauce)
  • 2 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 3 tbsp packed brown sugar
  • 1 tbsp freshly minced ginger
  • 3 cloves garlic, grated
  • 8 dried red chilis
  • 0.5 cup chicken broth
  • 1 tbsp cornstarch (for slurry)
  • 1 tbsp water
  • 0.5 cup high-smoke point oil for frying (estimated absorption 4 tbsp total)

Instructions:

  1. Combine the 1.5 lbs of cubed thighs with 1 tbsp soy sauce, the egg white, and 0.5 tsp salt. Note: Let this sit for 10 minutes to allow the soy sauce to penetrate the fibers.
  2. In a large bowl, whisk together 0.5 cup cornstarch, 0.25 cup flour, and 0.5 tsp baking powder. Toss the marinated chicken in batches until every piece is fully dusted and no wet spots remain.
  3. Pour 0.5 cup high smoke point oil into your skillet. Heat over medium high until a pinch of flour sizzles immediately upon contact.
  4. Carefully add the chicken pieces. Fry for 3-4 minutes until the exterior is a deep golden brown and sounds hollow when tapped with tongs.
  5. Remove chicken to a wire rack. Note: This prevents the bottom pieces from steaming in their own heat.
  6. In a clean pan (or after wiping out the skillet), add a splash of oil. Fry the garlic, ginger, and 8 dried chilis for 30 seconds until the fragrance is mouth watering but not burnt.
  7. Pour in the chicken broth, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp hoisin, and 3 tbsp brown sugar. Bring to a bubble.
  8. Whisk the 1 tbsp cornstarch and 1 tbsp water together. Slowly pour it into the boiling sauce until it transforms into a thick, syrupy glaze.
  9. Return the fried chicken to the pan. Toss quickly for 30 seconds until every piece is lacquered in sauce. Serve immediately.