Directions
- 1Cut chicken thigh into bite-sized pieces.
- 2Season the chicken with salt, garlic powder, white pepper, baking powder, all-purpose flour, cornstarch, and water.
- 3Mix well and marinate for 15 minutes.
- 4Make the sauce by combining soy sauce, hoisin sauce, rice vinegar, Shaoxing wine, sugar, grated garlic, and grated ginger.
- 5Whisk the sauce together and taste test.
- 6Fry the chicken in small batches in hot oil, doing a double fry.
- 7Leave a little oil in the wok and add dried chili peppers.
- 8Bring the oil to a boil before adding the sauce.
- 9Add cornstarch slurry to thicken the sauce.
- 10Add the fried chicken and toss until everything is coated.
- 11Top with toasted sesame seeds and green onions.
Ingredients
- 1 lb chicken thigh
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 tbsp white pepper
- 1 tbsp baking powder
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 cup water
- 1 cup soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 2 tbsp Shaoxing wine
- 1 cup sugar
- 2 cloves garlic
- 1 tbsp ginger
- 2 tbsp water
- 1 cup oil
- 1 handful dried chili peppers
- 1 tbsp sesame seeds
- 1 handful green onions
Equipment
knifecutting boardbowlmeasuring cupgraterwokskimmerwooden spoonchopsticks
Related recipes
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup
Mongolian Beef Noodles
Chinese · Soup
High Protein Crispy Garlic Chicken Fried Rice
Chinese · Soup
Waterless Chicken Soup
Chinese · Soup30m
Crispy Pork Chili Garlic Noodles
Chinese · Soup20m
Sundubu-jjigae
Chinese · Soup15m
Beef Noodles (New Nan)
Chinese · Soup
Spicy Garlic Chili Oil
Chinese · Soup5m
Mie Gacoan
Chinese · Soup
Bang Bang Chicken Dinner
Chinese · Soup10m
Sundubu jjigae
Chinese · Soup15m