Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch (2.5cm) pieces
  • 1 large egg, lightly beaten
  • 1 tbsp cornstarch (cornflour)
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp ground white pepper
  • 1/4 tsp salt
  • 1 cup (120g) all-purpose flour
  • 1 cup (120g) cornstarch (cornflour)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 1 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1/4 tsp red pepper flakes (adjust to taste)
  • 1/3 cup (80ml) chicken broth (stock)
  • 1/4 cup (60ml) soy sauce
  • 1/4 cup (60g) granulated sugar
  • 2 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 1 tbsp cornstarch (cornflour)
  • 1 tbsp water
  • Vegetable oil, for deep frying (about 4 cups / 1 litre)
  • Sesame seeds (optional)
  • Chopped green onions (scallions) (optional)

Instructions:

  1. Combine marinade ingredients in a bowl. Mix well, cover, and let rest for at least 15 minutes.
  2. Whisk together the flour, cornstarch, baking powder, salt, and white pepper in a shallow dish.
  3. Dredge each piece of marinated chicken in the breading mixture, ensuring it's fully coated. Shake off excess.
  4. Heat vegetable oil in a wok or deep frying pan to 350°F (175°C). Fry the chicken in batches until golden brown and cooked through, about 3-4 minutes per batch.
  5. Remove the fried chicken with a slotted spoon and place it on paper towels to drain excess oil.
  6. Heat vegetable oil in a saucepan over medium heat. Add garlic, ginger, and red pepper flakes, and cook until fragrant, about 30 seconds.
  7. Whisk together chicken broth, soy sauce, sugar, rice vinegar, and hoisin sauce in the saucepan. Bring to a simmer.
  8. In a small bowl, whisk together cornstarch and water to make a slurry. Add the slurry to the simmering sauce and cook until thickened, about 1-2 minutes.
  9. Add the fried chicken to the sauce and toss to coat evenly. Serve immediately, garnished with sesame seeds and green onions, if desired.