Ingredients
6
6 servings
- •4 cups vegetable oil for frying
- •3 large eggs
- •0.5 cup cornstarch
- •2 teaspoons cornstarch
- •2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
- •1.5 cups white sugar
- •0.25 cup distilled white vinegar
- •0.25 cup rice vinegar
- •0.25 cup dry sherry
- •2.5 tablespoons soy sauce
- •2 teaspoons minced garlic
- •2 tablespoons vegetable oil
- •12 whole dried red chile peppers, or to taste
- •2 tablespoons minced fresh ginger, or to taste
Instructions
- Cook chicken: Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
- Beat eggs in a large bowl until smooth. Mix in 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. Stir in chicken pieces until evenly coated.
- Drop battered chicken pieces into hot oil, one by one. Cook until chicken is golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
- Make sauce: Combine sugar, vinegars, sherry, soy sauce, and garlic in a small saucepan; bring to a boil. Cook and stir over medium-high heat until sugar is dissolved and sauce has thickened to the consistency of light pancake syrup, about 3 minutes. Remove from heat and keep sauce warm.
- Heat oil in a wok or large skillet over medium-high heat. Cook and stir chiles and ginger in hot oil until ginger begins to brown, about 30 seconds. Use a slotted spoon to remove chiles and ginger to warm sauce; stir until combined.
- Cook and stir-fry chicken in the same wok until very crispy and dark golden brown. Serve with sauce.
Nutritional Facts
Per 6 servings
- Calories: 829
- Carbohydrate: 92g
- Fat: 37g
- Fiber: 0g
- Protein: 36g
- Sugar: 50g
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