Description
Bite into crunchy chicken coated in a glossy sauce bursting with garlic, ginger and dried chilies. Topped with fresh scallions and sesame seeds, every piece delivers a sweet-heat punch and satisfying snap.
Ingredients
- 400 grams boneless skinless chicken thighs cut into bite-sized pieces
- 1 large egg
- 60 grams cornstarch
- 30 grams all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 500 ml vegetable oil for frying
- 3 tablespoons vegetable oil for stir-fry
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 6 dried red chilies
- 2 scallions sliced
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon sugar
- 1 tablespoon rice wine or sherry
- 1 teaspoon cornstarch
- 3 tablespoons water
- 1 teaspoon sesame seeds for garnish
Instructions
- In a bowl combine chicken pieces with egg, 60 grams cornstarch, 30 grams all-purpose flour, salt and black pepper. Mix until chicken is evenly coated.
- Heat vegetable oil in a deep pan or wok to 180°C. Fry chicken in batches until golden brown and crispy, about 4–5 minutes per batch. Remove and drain on paper towels.
- In a clean wok heat 3 tablespoons vegetable oil for stir-fry over medium heat. Add garlic, ginger and dried chilies and cook until fragrant, about 1 minute.
- In a small bowl whisk together soy sauce, rice vinegar, hoisin sauce, sugar, rice wine or sherry, 1 teaspoon cornstarch and water until smooth. Pour sauce into the wok and bring to a simmer until thickened, about 2 minutes.
- Add fried chicken to the sauce and toss to coat evenly. Cook for another minute to heat through.
- Transfer to a serving plate and garnish with sliced scallions and sesame seeds. Serve immediately.
Notes
- Adjust the number of dried chilies to control the spiciness
- Ensure oil is at correct frying temperature for extra crispiness
- Use chicken thighs for juicier texture but breasts can be substituted
- Serve immediately to maintain the crisp coating