Ingredients
For the Marinade
2 Tbsp Shaoxing cooking wine
1 large egg white
1/2 tsp fine salt
1/4 tsp ground white pepper
1 lb/455 g boneless, skinless chicken thighs, cut into 3/4 inch cubes
For the Sauce
3/4 cup/180 ml chicken stock/water
1/4 cup/60 ml Shaoxing cooking wine
2 Tbsp Chinkiang black vinegar
1 Tbsp soy sauce
1 tsp hoisin sauce
2 Tbsp tapioca starch
1 Tbsp sugar
4 cups/945 ml vegetable oil with a high smoke point
3/4 cup/90 g tapioca starch
3 Tbsp minced garlic
1 Tbsp peeled and minced fresh ginger root
1/4 cup dried chillies
1 Tbsp toasted sesame oil
1 Tbsp sesame seeds, toasted
2 Tbsp thinly sliced green scallions
Instructions
- Combine all the marinade ingredients (from the cooking wine to the white pepper) in a bowl and mix well. Add the chicken cubes and stir well. Let marinate for 20 minutes.
- Combined 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 375F/190C. Put the tapioca starch in a large bowl and roll the marinated 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 about 2 Tbsp of the vegetable oil from the wok. Add the garlic and ginger to the wok and stir-fry for about 30 seconds. Add the chiles and stir-fry for another 30 seconds. Stir the sauce mixture so the starch is blended completely and pour it into the wok. Cook until the sauce thickens, above 1 minute. Return the chicken to the wok and quickly toss the pieces in the sauce. Add the sesame oil and stir it into the chicken.
- Garnish with the toasted sesame seeds and sliced green scallions.
Notes
- Dry sherry can be used in place of Shaoxing wine.
- Malt vinegar can be used in place of Chinkiang black vinegar.
- Tapioca starch is the traditional choice of starch in Chinese cooking but you can also use corn starch.
- I use er jing tiao chillies (they’re popular in Sichuan cooking) for most of my Chinese cooking but you can use other varieties depending on your heat preference.
