# What You'll Need:
→ Chicken
01 - 1.3 lb boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 2 large eggs
03 - 1 tbsp soy sauce
04 - 1 tsp sesame oil
05 - ¼ tsp white pepper
06 - 1 cup cornstarch
07 - ½ cup all-purpose flour
08 - Vegetable oil, for deep-frying
→ Sauce
09 - ½ cup chicken broth
10 - 3 tbsp soy sauce
11 - 2 tbsp rice vinegar
12 - 2 tbsp hoisin sauce
13 - 3 tbsp sugar
14 - 1 tbsp cornstarch
15 - 1 tbsp water (for slurry)
16 - 2 tsp sesame oil
17 - 1 tbsp Chinese Shaoxing wine (optional)
→ Stir-fry & Garnish
18 - 2 tbsp vegetable oil
19 - 3 cloves garlic, minced
20 - 2 tsp fresh ginger, grated
21 - 6-8 dried red chilies or 1-2 tsp chili flakes, to taste
22 - 2 spring onions, sliced
23 - Steamed white rice, for serving
24 - Toasted sesame seeds, for garnish
# How To Make It:
01 - In a large bowl, whisk together eggs, soy sauce, sesame oil, and white pepper. Add chicken pieces and toss thoroughly to coat.
02 - Combine cornstarch and all-purpose flour in a shallow dish. Dredge each chicken piece in the mixture, shaking off any excess.
03 - Heat vegetable oil in a deep pan or wok to 350°F. Fry chicken pieces in batches for 4 to 5 minutes until golden and crisp. Drain on a wire rack or paper towels.
04 - In a small bowl, whisk together chicken broth, soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and Shaoxing wine if using. Mix cornstarch with water to form a slurry, then stir into the sauce mixture.
05 - Heat vegetable oil in a clean wok or large skillet over medium heat. Add dried chilies, garlic, and ginger; stir-fry for 1 minute until fragrant.
06 - Pour the sauce into the wok with aromatics and cook, stirring continuously, until the sauce thickens and becomes glossy, about 2 to 3 minutes.
07 - Add the fried chicken pieces to the sauce and toss gently to coat each piece evenly.
08 - Serve immediately over steamed white rice. Garnish with sliced spring onions and toasted sesame seeds.
