Ingredients
- Sauce:
- 1/2 c hoisin sauce
- 1/4 c white vinegar
- 3 Tbs soy sauce
- 3 Tbs cornstarch
- 1 1/2 c water
- 1 Tbs vegetable oil
- 4 garlic cloves, minced
- 2 Tbs fresh ginger, minced
- 1/2 tsp crushed red pepper flakes
- Coating and frying:
- 1 1/2 lbs boneless, skinless chicken breasts
- 3 large egg whites
- 1 1/2 c cornstarch
- 1/2 c all purpose flour
- 1/2 tsp baking soda
- Vegetable oil for frying
- 2 green onions, green parts thinly sliced
- Sesame seeds
Preparation
Step 1
To make the sauce, whisk together the hoisin sauce, white vinegar, soy sauce, cornstarch, and water in a bowl. Set aside. Heat oil in a large skillet over medium-high heat. Saute the garlic, ginger, and red pepper flakes until fragrant, about 1 minute. Add the hoisin mixture. Stir until the sauce is dark brown and has thickened. Remove from heat and cover.
Cut chicken into 1-inch chunks. Whisk the egg whites in a shallow dish until foamy. Combine cornstarch, flour, and baking soda in a separate shallow dish. Toss half the chicken into the foamy egg whites until well coated, and then dredge the chicken in the cornstarch mixture, making all sides are coated. Transfer chicken to a plate and repeat with remaining chicken.
Heat oil in a fryer (or Dutch oven, or a large wok) until it registers 325ºF. Fry the chicken in batches until golden brown, about 3 minutes, turning pieces over halfway through cooking. Transfer cooked chicken to a paper towel-lined baking sheet to drain.
Re-warm the sauce over medium heat until bubbling. Add the chicken pieces and toss to coat. Garnish with sliced green onions and sesame seeds.