Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken thighs (cut into 3/4-inch cubes)
  • 2 Tablespoons Shaoxing cooking wine
  • 1 large egg white
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 3/4 cup chicken or vegetable stock or water
  • 1/4 cup Shaoxing cooking wine
  • 2 Tablespoons Chinkiang black vinegar
  • 1 Tablespoon soy sauce (we use light soy sauce)
  • 1 teaspoon hoisin sauce
  • 2 Tablespoons tapioca starch
  • 1 Tablespoon sugar
  • 4 cups vegetable oil
  • 3/4 cup tapioca starch
  • 3 Tablespoons minced garlic
  • 1 Tablespoon minced fresh ginger
  • 1/4 cup dried red chiles
  • 1 Tablespoon toasted sesame oil
  • 1 Tablespoon sesame seeds (toasted)
  • 2 Tablespoons thinly sliced scallions greens

Instruction

  • Combine all the marinade ingredients in a bowl and mix well. Add the chicken cubes and stir well. Let marinate for 20 minutes.
  • Combine all the sauce ingredients in another bowl and mix well.
  • Heat the vegetable oil in a wok over high heat until it is shimmering, about 375° F.
  • Put the tapioca starch in a large bowl and roll the marinated chicken cubes in the starch. Be sure to coat each piece generously.
  • Fry the chicken cubes in the hot oil in two batches until they are golden brown, about 4 minutes.
  • Drain the chicken cubes and set them aside on a double layer of paper towels.
  • Remove all but 2 Tbsp of the vegetable oil from the wok. Add the garlic and ginger to the wok and stir-fry for about 30 seconds. Stir the sauce mixture so the starch is blended completely and pour it into the wok. Cook until the sauce thickens, about 1 minute. Return the chicken to the wok and quickly toss the pieces in the sauce. Add the sesame oil and stir into the chicken.
  • Garnish with the toasted sesame seeds and sliced scallions greens.