Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp soy sauce
  • 1 egg white, lightly beaten
  • 1 tbsp Shaoxing wine
  • 0.5 cup cornstarch
  • 0.25 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 3 tbsp brown sugar
  • 1 tbsp hoisin sauce
  • 0.5 cup chicken stock
  • 1 tbsp cornstarch
  • 2 tbsp neutral oil
  • 3 cups vegetable oil for frying
  • 4 dried red chilies
  • 2 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 green onions, sliced

Instructions:

  1. Combine 1.5 lbs chicken, 1 tbsp soy sauce, 1 egg white, and 1 tbsp Shaoxing wine in a bowl. Note: This velveting process protects the meat from the high heat of frying.
  2. In a large shallow dish, whisk 0.5 cup cornstarch, 0.25 cup flour, 0.5 tsp baking powder, and 0.5 tsp salt.
  3. Combine 3 tbsp soy sauce, 2 tbsp rice vinegar, 3 tbsp brown sugar, 1 tbsp hoisin, 0.5 cup chicken stock, and 1 tbsp cornstarch. Whisk until no lumps remain.
  4. Pour 3 cups vegetable oil into a wok or pot and heat to 350°F.
  5. Dredge the chicken pieces in the flour mixture, pressing firmly. Shake off excess starch before frying to prevent oil clumps.
  6. Fry the chicken for 3-4 minutes until golden and crackling. Remove to a wire rack.
  7. In a separate large pan or clean wok, heat 2 tbsp neutral oil. Add the dried chilies, minced ginger, and garlic. Sauté for 30 seconds until fragrant and sizzling.
  8. Give the sauce mixture a final stir and pour it into the aromatics. Cook for 1-2 minutes until it bubbles and turns translucent.
  9. Add the crispy chicken and green onions to the sauce. Toss quickly for 30 seconds until every piece is glossed in mahogany.
  10. Plate the chicken while the coating is at its peak crispness.