| INGREDIENT | PROCEDURE |
|---|---|
Egg white1 unit Dark soy sauce2 tbsp Shaoxing wine2 tbsp 80-proof vodka2 tbsp Cornstarch3 tbsp Baking soda1⁄4 tsp Boneless, skinless chicken thighs, cut into 1/2-3/4 inch chunks1 lb | 1 Beat egg whites in a large bowl until broken down and lightly foamy.2 Add soy sauce, wine, and vodka and whisk to combine.3 Set aside half of marinade in a small bowl.4 Add cornstarch and baking soda to the large bowl and whisk to combine.5 Add chicken to large bowl and turn with fingers to coat thoroughly.6 Cover with plastic wrap and set aside. |
| INGREDIENT | PROCEDURE |
|---|---|
All-purpose flour1⁄2 cup Cornstarch1⁄2 cup Baking powder1⁄2 tsp Kosher salt1⁄2 tsp Reserved marinade1 portion | 1 Combine flour, cornstarch, baking powder, and salt in a large bowl.2 Whisk until homogeneous.3 Add reserved marinade and whisk until mixture has coarse, mealy clumps.4 Set aside. |
| INGREDIENT | PROCEDURE |
|---|---|
Peanut vegetable oil canola oil1 1/2 Marinated chicken1 batch Dry coat mixture1 batch | 1 Heat oil in a large wok or Dutch oven to350°F(177°C) and adjust flame to maintain temperature.2 Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken.3 When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.4 Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil.5 Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of325 to 375°F(163 to 191°C), until chicken is cooked through and very crispy, about4 minutes.6 Transfer chicken to a paper towel-lined bowl to drain.7 Pour frying oil through a fine-mesh strainer set over a large heatproof bowl; allow to cool, then reserve for future frying. |
| INGREDIENT | PROCEDURE |
|---|---|
Granulated sugar4 tbsp Homemade low-sodium chicken stock store-bought low-sodium chicken stock3 tbsp Dark soy sauce3 tbsp Shaoxing wine2 tbsp Chinese rice vinegar distilled white vinegar2 tbsp Cornstarch1 tbsp Toasted sesame oil1 tsp | 1 Combine sugar, chicken stock, soy sauce, wine, vinegar, cornstarch, and sesame oil in a small bowl.2 Stir with a fork until cornstarch is dissolved and no lumps remain.3 Set aside. |
| INGREDIENT | PROCEDURE |
|---|---|
Peanut oil vegetable oil canola oil2 tsp Garlic, minced2 tsp Fresh ginger, minced2 tsp Scallion bottoms scallion, minced, cut into 1 inch lengths2 tsp Dried red chinese chiles dried red arbol chiles8 unit Prepared sauce1 batch Fried chicken1 batch Steamed white rice for serving0 | 1 Combine oil, garlic, ginger, minced scallions, and red chiles in a wok or large skillet and place overmediumheat.2 Cook, stirring, until vegetables are aromatic and soft, but not browned, about3 minutes.3 Stir sauce mixture and add to wok, making sure to scrape out any sugar or starch that has sunk to the bottom of bowl.4 Cook, stirring, until sauce boils and thickens, about1 minute.5 Add scallion segments.6 Add chicken to sauce, then toss, folding it with a wok spatula or silicone spatula until all pieces are thoroughly coated.7 Serve immediately with white rice. |