Ingredients
- 2 lbs boneless skinless chicken meat (thigh or breast), cut into large chunks
- 1/4 cup rice vinegar
- 3/4 cup water
- Pinch of salt
- 1 tablespoon cornstarch
- Oil for deep frying (should be enough to submerge chicken pieces by 1/2 an inch when deep frying ) + 1 1/2 tablespoons oil
- 11/2 teaspoon garlic, minced
- 1/2 grated ginger
- 4 stalks scallion
- SAUCE
- 1/2 cup cornstarch
- 1/4 cup water
- 1 1/2 teaspoons fresh garlic, minced
- 1/2 teaspoon grated ginger
- 3/4 cup sugar
- 1/2 cup soy sauce
- 1/2 cup Mirin
- 2 tablespoon Hoisin sauce
- 1 1/2 cup chicken broth
Preparation
Step 1
To make sauce: Combine all sauce ingredients in a large bowl and whisk to combine. Cover and refrigerate while cooking chicken
Heat oil to 350 degrees F in a wok or deep frying pan. Dip chicken into cornstarch mixture and allow any excess to drip off. Deep fry chicken pieces until golden brown and crispy. (Make sure not to fry too many pieces at once or oil temperature will drop.) Drain deep-frying oil from pan.
Heat up wok with remaining 1½ tablespoons oil over high heat. Add garlic, ginger and scallions to pan and stir-fry until aromatic, about 30-60 seconds. Add in sauce and bring to a boil; stir and cook until sauce thickens. Add chicken, stir and cook until sauce bubbles. Server immediately over rice. Garnish with black and white sesame seeds. *Optional: Serve with broccoli.