Directions
- 1Slice the white part of the scallions.
- 2Mince the garlic.
- 3Cut the chicken into about 1-inch cubes.
- 4Add the chicken and salt to a bowl and mix until the chicken absorbs the salt.
- 5Add white pepper and rice wine to the chicken and mix well.
- 6In a separate bowl, add cornstarch, baking soda, baking powder, egg, oil, and water.
- 7Coat the chicken in the prepared batter.
- 8Prepare the sauce by adding soy sauce, hoisin sauce, rice vinegar, ketchup, brown sugar, chili oil, and chicken stock to a bowl and whisking them together.
- 9Heat oil in a pan over high heat until it reaches 350°F (177°C).
- 10Carefully place the battered chicken in the hot oil.
- 11Fry the chicken for about 5 minutes, then remove and drain.
- 12Increase the oil temperature to 375°F (191°C).
- 13Return the chicken to the hot oil and fry for another 1 minute.
- 14Drain the fried chicken.
- 15Heat cooking oil in a wok over medium heat.
- 16Stir-fry the scallions, dried chilies, and garlic for about 10 seconds.
- 17Pour in the prepared sauce and bring it to a simmer.
- 18Add the cornstarch slurry (cornstarch mixed with water) and whisk until the sauce thickens.
- 19Return the fried chicken to the wok and toss to coat evenly in the sauce.
Ingredients
- 2 stalks scallions
- 2 cloves garlic
- 1.75 pounds chicken thighs
- 1 pinch salt
- 1 pinch white pepper
- 1 tablespoon rice wine
- 1.5 cups cornstarch
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 egg
- 1 tablespoon oil
- 0.75 cup water
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 2 tablespoons brown sugar
- 2 tablespoons chili oil
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 3 tablespoons water
- 1 tablespoon cooking oil
- 10 pieces dried chilies
- 4 cups cooking oil for frying
Equipment
knifecutting boardbowlwhiskpancooking stovespider skimmer
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