질문하기
Deep-fried chicken chunks are glazed in a spicy-sweet sauce with dried red chilies for a dish that's become a Chinese-American icon. Rich in protein and irresistibly crispy, it's a beloved family dinner staple.
Cut the chicken thighs into 1-inch chunks, pat dry for better frying, and set aside.
In a bowl, beat the eggs. In another bowl, mix 3/4 cup cornstarch and 1/2 cup all-purpose flour.
Dip chicken pieces into the egg, then dredge them in the flour-cornstarch mix, pressing to adhere.
Heat 2 cups vegetable oil in a deep skillet to 350°F (medium-high). Fry chicken in batches, turning halfway, until golden brown and crispy (5–6 minutes per batch). Drain on a wire rack.
For the sauce: whisk soy sauce, hoisin sauce, rice vinegar, sugar, and chicken broth in a bowl; dissolve 1.5 tbsp cornstarch with a bit of water, then add in.
Wipe out the skillet, leave 1 tbsp oil, and heat on medium. Sauté minced garlic, ginger, and dried chilies for 30 seconds until fragrant, without burning.
Pour sauce mixture into the pan, stirring constantly, until it thickens and becomes glossy (about 2 minutes). Immediately toss in fried chicken and sliced green onions; stir to coat evenly.
Drizzle in sesame oil, stir, and serve immediately for optimal crispiness.
