Ingredients

Marinade

• 1 large egg white
• 2 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 2 tbsp 80-proof vodka
• 3 tbsp cornstarch
• 1/4 teaspoon baking soda
• 1 lb boneless, skinless chicken thighs, cut into 1/2 to 3/4 inch pieces

Dry Coating

• 1/2 cup all purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt

Frying Oil

• 1 1/2 quarts peanut, vegetable, or canola oil

Sauce

• 4 tablespoons white sugar
• 3 tablespoons chicken stock
• 3 tablespoons soy sauce
• 2 tablespoons Shaoxing wine
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 2 teaspoons peanut, vegetable, or canola oil
• 2 teaspoons garlic minced
• 2 teaspoons ginger minced
• 2 teaspoons scallion minced
• 6-8 scallion white parts, cut into 1-inch pieces
• 1 teaspoon toasted sesame oil
• 8 small dried red Chinese chilies

Instructions

Marinade

• in a large bowwl, beat egg white until frothy
• add soy sauce, Shaoxing wine, vodka, and combine with whisk
• set aside half
• add cornstarch and baking soda to remaining half and whisk until smooth
• add chicken and toss to coat
• cover and set aside

Dry Coating

• in a large bowl, combine flour, cornstarch, baking powder, and salt
• add reserved marinade and stir until coarse, mealy clumps
• set aside

Frying

• heat up cooking oil in wok to 350°F
• one piece at a time, transfer chicken to dry coating and toss to coat
• lift chicken one piece at a time and carefully lower into hot oil
• fry until golden brown, about 3-4 minutes, maintain temp 325-375°F
• transfer to paper towel lined plate to drain
• repeat with remaining chicken
• strain oil, let cool, and save for next use

Sauce

• in a small bowl, combine sugar, chicken stock, soy sauce, Shaoxing wine, rice vinegar, cornstarch, and sesame oil, set aside
• in wok at medium heat, combine, oil, garlic, ginger, minced scallions, and red chilies
• cook until fragrant and soft, about 3 minutes
• add sauce, stirring until sauce boils and thickens, about 1 minute
• add scallion segments
• add chicken and toss to coat
• serve immediately with rice