- 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
- scallions
- 2 tbsp rice wine vinegar
- 3 tbsp sugar
- 2 dried chilis
- salt
- 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!
