# What You Need:
→ For the Chicken
01 - 1.3 lb boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 2 large eggs
03 - 1 tbsp soy sauce
04 - 1 tsp sesame oil
05 - ¼ tsp white pepper
06 - 1 cup cornstarch
07 - ½ cup all-purpose flour
08 - Vegetable oil, for deep-frying
→ For the Sauce
09 - ½ cup chicken broth
10 - 3 tbsp soy sauce
11 - 2 tbsp rice vinegar
12 - 2 tbsp hoisin sauce
13 - 3 tbsp sugar
14 - 1 tbsp cornstarch
15 - 1 tbsp water
16 - 2 tsp sesame oil
17 - 1 tbsp Chinese Shaoxing wine
→ Stir-fry & Garnish
18 - 2 tbsp vegetable oil
19 - 3 cloves garlic, minced
20 - 2 tsp 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
# Directions:
01 - Whisk eggs with 1 tbsp soy sauce, 1 tsp 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 any excess.
03 - Heat vegetable oil in a deep pan or wok to 350°F. Fry chicken in batches until golden and crispy, about 4-5 minutes per batch. Transfer to a wire rack or paper towels to drain.
04 - Combine chicken broth, soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and Shaoxing wine in a small bowl. Mix cornstarch with 1 tbsp water to make a slurry, then stir into the sauce mixture.
05 - Heat 2 tbsp vegetable oil in a clean wok or large skillet over medium heat. Add dried chilies, garlic, and ginger. Stir-fry for 1 minute until fragrant.
06 - Pour in the sauce and cook, stirring constantly, until it thickens and becomes glossy, about 2-3 minutes.
07 - Add the fried chicken pieces and toss until evenly coated in the sauce. Serve immediately over steamed rice, topped with spring onions and toasted sesame seeds.
