Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 1 large egg, beaten
  • 0.5 cup cornstarch
  • 0.25 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp white pepper
  • 2 cups neutral oil for frying
  • 0.5 cup low-sodium chicken broth
  • 0.25 cup soy sauce
  • 0.33 cup light brown sugar, packed
  • 3 tbsp rice vinegar
  • 1 tbsp Shaoxing wine
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1 tbsp tomato paste
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 6 dried red chili peppers, whole
  • 2 green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Toss the 1.5 lbs of cubed chicken with 1 tsp kosher salt and 0.5 tsp white pepper.
  2. Dip the chicken into the 1 beaten egg, then dredge thoroughly in the starch mixture until every piece is dry and chalky.
  3. In a separate shallow dish, whisk together the 0.5 cup cornstarch and 0.25 cup flour. Working in batches, press the chicken into the starch mixture, ensuring a thick, dry coating on all sides.
  4. Heat 2 inches of oil in a wok or deep skillet to 375°F (190°C). Carefully drop chicken pieces in batches, avoiding overcrowding. Fry for 4 minutes until golden brown and crisp. Remove to a wire cooling rack.
  5. In a small bowl, whisk together chicken broth, soy sauce, brown sugar, rice vinegar, Shaoxing wine, 1 tbsp cornstarch, and tomato paste to create the sauce base.
  6. In a clean wok over medium heat, add 1 tsp of oil. Sauté garlic, ginger, and dried chilies for 30 seconds until fragrant. Pour in the sauce mixture and bring to a boil, stirring constantly until thickened into a glossy lacquer.
  7. Add the fried chicken to the wok and toss rapidly to coat every piece in the glaze. Drizzle with sesame oil and garnish with sliced green onions and sesame seeds. Serve immediately.