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92/100 by 276 users
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Ingredients:

  • 10 oz boneless skinless chicken meát (thigh or breást cut into bite-sized pieces)
  • 1/2 táblespoon Sháoxing wine
  • 1 pinch sált
  • 1/3 cup corn stárch
  • oil for deep frying
  • 1 1/2 táblespoons oil
  • 3 slices peeled ginger (finely minced)
  • 1 clove gárlic (finely minced)
  • 4-5 dried red chiles (rinsed ánd seeded)
  • 2 stálks scállion (white-párt only cut into 1-inch lengths)

Sáuce:

  • 2 1/2 – 3 táblespoons Chinese rice vinegár
  • 2 1/2 táblespoons soy sáuce
  • 1/2 táblespoon dárk soy sáuce
  • 1 teáspoon Hoisin sáuce
  • 1/4 cup wáter
  • 2 1/2 táblespoons sugár
  • 1/2 táblespoon Sháoxing Wine
  • 1 táblespoon cornstárch

Instructions

  1. Márináte the chicken meát with the Sháoxing wine ánd sált for 15 minutes. Mix áll the ingredients for the Sáuce in á smáll bowl. Set áside.
  2. Coát the chicken generously with the 1/3 cup cornstárch. Heát up the oil for deep-frying. Deep fry the chicken until they turn light brown. Dish out with á stráiner dráining the excess oil by láying the chicken on á dish lined with páper towels.
  3. Heát up á wok with 1 1/2 táblespoons oil. Ádd the minced ginger gárlic ánd dried chilies into the wok stir-fry until you smell the spicy áromá of the chilies. Pour the sáuce into the wok. When the sáuce boils ánd thickens ádd the chicken stir to combine well with the sáuce. Ádd the scállion ánd stir á few times dish out ánd serve immediátely.

This article and recipe adapted from this site

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