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 the chicken well and let it marinate for 15 minutes.
- 4Make the sauce by combining soy sauce, hoisin sauce, rice vinegar, Shaoxing wine, sugar, grated garlic, grated ginger, and water.
- 5Whisk the sauce ingredients together and taste it.
- 6Make sure your oil is hot, and then fry the chicken in small batches.
- 7Do a quick double fry for the chicken until it's nice and golden.
- 8Take out the chicken from the oil.
- 9Leave a little oil in the wok and add dried chili peppers. You can use whole or crushed red pepper flakes.
- 10Stir the chilies first to draw out the spice.
- 11Pour in the sauce and bring it to a boil.
- 12Add the cornstarch slurry to thicken the sauce.
- 13Add in the chicken and toss it until everything is coated.
- 14Top with some toasted sesame seeds and green onions.
Ingredients
- chicken thigh
- salt
- garlic powder
- white pepper
- baking powder
- all-purpose flour
- cornstarch
- water
- soy sauce
- hoisin sauce
- rice vinegar
- Shaoxing wine
- sugar
- garlic
- ginger
- dried chili peppers
- toasted sesame seeds
- green onions
Equipment
chopping boardknifewokstrainerspoonbowlmeasuring cup
Tips
- For the sauce, sugar is a necessity.
- Start off with the chilies first to draw out the spice.
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