Ingredients
- MARINADE
- Egg White (1)
- Dark Soy Sauce (2 tbsp / 30 ml)
- Shaoxing Wine / Dry Sherry (2 tbsp / 30 ml)
- Vodka (2 tbsp / 30 ml)
- Cornstarch (3 tbsp / 24 g)
- Baking Soda (1/4 tsp / 1 g)
- Chicken Breasts/Thighs (1 lb, bite-sized pieces)
- DRY COATING
- AP Flour (1/2 cup / 64 g)
- Cornstarch (1/2 cup / 64 g)
- Baking Powder (1/2 tsp / 2 g)
- Kosher Salt (1/2 tsp / 2 g)
- SAUCE
- Sugar (4 tbsp / 50 g)
- Chicken Stock (3 tbsp / 45 ml)
- Dark Soy Sauce (3 tbsp / 45 ml)
- Shaoxing Wine / Dry Sherry (2 tbsp / 30 ml)
- Chinese Rice Vinegar / Distilled White Vinegar (2 tbsp / 30 ml)
- Cornstarch (1 tbsp / 8 g)
- Peanut / Vegetable / Canola Oil (2 tsp / 10 ml)
- Garlic (2 cloves, minced)
- Ginger (1 inch piece, minced)
- Scallions (1-2, white part only, cut into 1 inch pieces)
- Sesame Oil (1 tsp/5 ml)
- Dried Arbol / Chinese Chiles (8, small)
Steps
- MARINADE
- Beat egg whites in a large bowl until lightly foamy. Add soy sauce, wine, and vodka. Whisk to combine.
- Pour half of the mixture into a small bowl to use for the dry coat later.
- Add cornstarch and baking soda to the large bowl, and whisk to combine.
- Add chicken pieces, and use your hands to coat thoroughly. Cover with plastic and set aside.
- DRY COAT
- Combine flour, cornstarch, baking powder, and salt in a large bowl. Whisk to combine.
- Add the reserved marinadem ixture, and whisk until clumps are formed. These will make your chicken extra crispy when frying.
- SAUCE
- Combine sugar, chicken stock, soy sauce, wine, vinegar, cornstarch, and sesame oil in a small bowl. Stir with a fork until everything is dissolved and no lumps remain.
- FRYING CHICKEN
- Heat oil in a large wok or Dutch oven to 350°F.
- Working one piece at a time, transfer chicken to the dry coat, tossing in between to completely coat chicken.
- Once all pieces are added, toss and press the mixture into the chicken with your hands so it adheres. Make sure each piece is coated thoroughly.
- Once piece at a time, shake off excess coating and add to the hot oil.
- Once all the oil is added, agitate with a metal spider so the pieces don't stick together.
- Maintaining an oil temperature around 350°F, cook until chicken is cooked through and very crispy.
- Transfer to a paper towel-lined bowl to drain.
- FINISHING
- Combine oil, garlic, ginger, and red chiles in a wok or large skillet and place over medium heat. Cook, stirring frequently until vegetables are aromatic but not browned.
- Stir the sauce mixture and add to the wok. Stir until the sauce boils and thickens, around 1 minute. Add scallion segments to the wok.
- Add chicken and toss until all pieces are thoroughly coated.
- Serve immediately with white rice.
