Ingredients:

  • 1.5 lbs Boneless Skinless Chicken Breasts, cut into 1-inch chunks
  • 1 tbsp Soy Sauce (for marinade)
  • 1 Egg White
  • 1 tbsp Shaoxing Wine (or dry sherry)
  • 1/2 cup Cornstarch (for coating)
  • 1/4 cup All-purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Chicken Broth (low sodium)
  • 3 tbsp Soy Sauce (for sauce)
  • 3 tbsp Rice Vinegar
  • 3 tbsp Brown Sugar (packed)
  • 1 tbsp Hoisin Sauce
  • 1 tsp Toasted Sesame Oil
  • 1 tbsp Cornstarch (for slurry)
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 8-10 Dried Red Chilis (whole)
  • 2 Scallions, sliced
  • Neutral oil for frying (Peanut, Canola, or Vegetable)

Instructions:

  1. Whisk 1 tbsp soy sauce, the egg white, and 1 tbsp Shaoxing wine in a medium bowl. Add your 1.5 lbs of chicken chunks and toss until every piece is slick and coated. Let this sit for 15 minutes; the alcohol and salt will begin to break down the proteins.
  2. In a separate large bowl or a zip top bag, combine 1/2 cup cornstarch, 1/4 cup flour, 1/2 tsp baking powder, and 1/2 tsp salt. Add the marinated chicken and shake vigorously until the chicken is completely dry and chalky. Note: If the chicken looks wet, add another tablespoon of cornstarch; we want a dry exterior.
  3. Heat 2 inches of neutral oil in your pan to 350°F. Carefully drop the chicken in batches, frying for about 3-5 minutes until the exterior is a pale golden and feels hard to the touch. Drain on a wire rack or paper towels.
  4. In a clean wok or large skillet over medium high heat, add 1 tbsp of oil. Toss in the 8-10 dried chilis, 3 cloves minced garlic, and 1 tbsp grated ginger. Stir fry for 30 seconds until the air smells intensely fragrant and spicy.
  5. Whisk together the 1/2 cup chicken broth, 3 tbsp soy sauce, 3 tbsp rice vinegar, 3 tbsp brown sugar, 1 tbsp hoisin, 1 tsp sesame oil, and the 1 tbsp cornstarch slurry. Pour this into the pan with the aromatics and stir until the sauce bubbles and turns translucent and thick.
  6. Add the fried chicken back into the pan. Toss quickly for 30 seconds until the glaze is velvety and clings to every piece. You want to hear that sizzle as the sauce hits the hot crust, but don't let it sit too long or you'll lose the crunch.
  7. Turn off the heat and stir in the sliced scallions. Serve immediately over steamed rice while the chicken is at its absolute peak of crispiness.