# What You Need:
→ For the Chicken
01 - 1.3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 2 large eggs
03 - 1 tablespoon soy sauce
04 - 1 teaspoon sesame oil
05 - 1/4 teaspoon white pepper
06 - 1 cup cornstarch
07 - 1/2 cup all-purpose flour
08 - Vegetable oil, for deep-frying
→ For the Sauce
09 - 1/2 cup chicken broth
10 - 3 tablespoons soy sauce
11 - 2 tablespoons rice vinegar
12 - 2 tablespoons hoisin sauce
13 - 3 tablespoons sugar
14 - 1 tablespoon cornstarch
15 - 1 tablespoon water
16 - 2 teaspoons sesame oil
17 - 1 tablespoon Chinese Shaoxing wine
→ Stir-fry & Garnish
18 - 2 tablespoons vegetable oil
19 - 3 cloves garlic, minced
20 - 2 teaspoons fresh ginger, grated
21 - 6-8 dried red chilies
22 - 2 spring onions, sliced
23 - Steamed white rice, for serving
24 - Toasted sesame seeds, for garnish
# Step-by-Step:
01 - Whisk eggs with soy sauce, sesame oil, and white pepper in a large bowl. Add chicken pieces and toss to coat thoroughly.
02 - Mix cornstarch and flour in a shallow bowl. Dredge each chicken piece in the mixture, shaking off excess coating.
03 - Heat vegetable oil in a deep pan or wok to 350°F. Fry chicken in batches until golden and crispy, 4-5 minutes per batch. Transfer to wire rack to drain.
04 - Combine chicken broth, soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and Shaoxing wine. Mix cornstarch with water to form slurry, then stir into sauce mixture.
05 - Heat vegetable oil in clean wok over medium heat. Add dried chilies, garlic, and ginger. Stir-fry for 1 minute until fragrant.
06 - Pour sauce mixture into wok and cook, stirring constantly, until thickened and glossy, 2-3 minutes.
07 - Add fried chicken pieces to wok and toss until evenly coated in sauce.
08 - Serve immediately over steamed rice, topped with spring onions and toasted sesame seeds.
