1 pound of Boneless Skineless Chicken Thigh, cut into pieces
6 tbsp Soy Sauce
1 tbsp of Minced Ginger
1 tbsp of Minced Garlic
3 tbsp Chinese Cooking Wine
1 cup & 5 tbsp Corn Starch
1/2 & 1/4 tsp Baking Soda
1 egg white
2 tbsp rice wine vinegar
3 tbsp sugar
2 dried chilis
16 oz sesame oil
3 oz vegetable oil
1 tbsp scallions
Add one egg white into a bowl and beat lightly with a fork.
Add 3 tablespoons of soy and Cooking Wine. Add 1/4 teaspoon baking soda. 3-4 tablespoons of Corn Starch and mix together.
Add chicken and let marinate while you work on the sauce.
In another bowl add a cup of corn starch, 1 teaspoon of salt and 1/2 teaspoon of baking soda and mix up. Set aside
In a third bowl add 3 tablespoons soy sauce, 2 tablespoons of rice wine, 3 tablespoons of sugar, a splash of sesame oil and 1 tablespoon of corn starch.
Dip the chicken and coat it well in the dry corn starch mixture.
Fry up that chicken in oil at 350-375 until it is glorious and golden. Drain on paper towel.
In a wok or large pan add some neutral oil (like vegetable), get it hot and toss in scallions, minced ginger and garlic and 1-3 dried chili (depending on your tough guy heat factor), mix it up and let it fry on high heat for 30 seconds or until it starts to color.
Toss in your master sauce and mix it around until it starts to boil and thicken up.
Toss your chicken in the sauce and mix around to coat it. Boom you are done!