Crispy chicken pieces glazed with a sweet, tangy, and mildly spicy sauce, served with steamed rice and garnished with sesame.
# What You Need:
→ Chicken
01 - 1.3 lb boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 2 large eggs
03 - 1 tbsp soy sauce
04 - 1 tsp sesame oil
05 - 1/4 tsp white pepper
06 - 1 cup cornstarch
07 - 1/2 cup all-purpose flour
08 - Vegetable oil for deep-frying
→ Sauce
09 - 1/2 cup chicken broth
10 - 3 tbsp soy sauce
11 - 2 tbsp rice vinegar
12 - 2 tbsp hoisin sauce
13 - 3 tbsp sugar
14 - 1 tbsp cornstarch
15 - 1 tbsp water (for slurry)
16 - 2 tsp sesame oil
17 - 1 tbsp Chinese Shaoxing wine (optional)
→ Stir-fry & Garnish
18 - 2 tbsp vegetable oil
19 - 3 cloves garlic, minced
20 - 2 tsp fresh ginger, grated
21 - 6–8 dried red chilies or 1–2 tsp chili flakes (to taste)
22 - 2 spring onions, sliced
23 - Steamed white rice for serving
24 - Toasted sesame seeds for garnish
# Directions:
01 - Whisk eggs, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and white pepper in a large bowl. Add chicken pieces and toss to coat evenly.
02 - Combine cornstarch and all-purpose flour in a shallow bowl. Dredge each chicken piece in the mixture, shaking off excess.
03 - Heat vegetable oil to 350°F in a deep pan or wok. Fry chicken in batches for 4 to 5 minutes until golden and crispy. Drain on a wire rack or paper towels.
04 - In a small bowl, whisk together chicken broth, soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and Shaoxing wine if using. Mix cornstarch and water to create a slurry, then stir into the sauce.
05 - Heat 2 tablespoons vegetable oil in a clean wok over medium heat. Add dried chilies, garlic, and ginger; stir-fry for 1 minute until fragrant.
06 - Pour sauce mixture into the wok and cook, stirring, until thick and glossy, about 2 to 3 minutes.
07 - Add fried chicken pieces to the wok and toss thoroughly to coat with the sauce.
08 - Plate chicken over steamed white rice and garnish with sliced spring onions and toasted sesame seeds. Serve immediately.
