Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch chunks
  • 1 tbsp low sodium soy sauce
  • 1 tbsp rice wine
  • 1 egg white, lightly beaten
  • 0.5 cup cornstarch
  • 0.25 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 3 tbsp low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 2 tbsp brown sugar
  • 1 tbsp cornstarch
  • 0.5 cup low sodium chicken stock
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 8 dried red bird's eye chiles
  • 2 green onions, sliced
  • 0.25 cup neutral oil for frying

Instructions:

  1. In a medium bowl, combine the chicken chunks with 1 tablespoon soy sauce, rice wine, and egg white. Toss to coat and marinate for 15 minutes to velvet the meat.
  2. In a separate large bowl, whisk together 1/2 cup cornstarch, flour, baking powder, and salt. Add the marinated chicken pieces and toss thoroughly until each piece is individually coated and chalky. Shake off excess coating.
  3. In a small bowl, whisk the sauce ingredients: 3 tablespoons soy sauce, rice vinegar, hoisin sauce, brown sugar, 1 tablespoon cornstarch, and chicken stock until smooth.
  4. Heat oil in a wok or heavy-bottomed skillet to 350°F (175°C). Fry the chicken in batches for 3-4 minutes until golden brown and a shattering crust forms. Remove with a spider strainer and drain on a wire rack.
  5. Wipe out the skillet, leaving a tiny bit of oil. Sauté the minced garlic, ginger, dried chiles, and the white parts of the green onions for 30 seconds until fragrant.
  6. Whisk the sauce slurry again and pour into the skillet. Cook for 1-2 minutes until the glaze thickens and turns glossy. Add the fried chicken back to the pan and toss quickly to coat. Garnish with green onion tops and serve immediately.