Ingredients
- •1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
- •1 cup all-purpose flour
- •½ cup cornstarch
- •2 eggs, beaten
- •Salt and pepper
- •Vegetable oil for frying
- •½ cup chicken broth
- •¼ cup soy sauce
- •¼ cup Chinese black vinegar (or rice vinegar)
- •¼ cup sugar
- •2 tbsp hoisin sauce
- •2 tbsp Shaoxing wine (or dry sherry)
- •1 tbsp sesame oil
- •4 cloves garlic, minced
- •1 tbsp fresh ginger, minced
- •6–8 dried red chilies
- •2 tbsp cornstarch mixed with 2 tbsp water
- •4 green onions, cut into 1-inch pieces
- •1 tbsp toasted sesame seeds
- •For serving: steamed white rice, steamed broccoli
Instructions
1
Season chicken pieces with salt and pepper
2
Vacuum seal or bag and sous vide at 152°F (67°C) for 1 h 45 min
3
Prepare sauce by combining chicken broth, soy sauce, vinegar, sugar, hoisin, and Shaoxing wine
4
When chicken is done, pat completely dry
5
Mix flour and cornstarch for breading
6
Dip chicken in flour, then egg, then flour again
7
Heat oil to 350°F and fry chicken in batches until golden, 3–4 min
8
Drain on paper towels
9
In a wok, heat 1 tbsp oil over high heat
10
Add garlic, ginger, and dried chilies, stir-fry 30 sec
11
Pour in sauce and bring to boil
12
Stir in cornstarch slurry and cook until thickened
13
Add fried chicken and green onions, toss to coat
14
Drizzle with sesame oil
15
Sprinkle with sesame seeds and serve over rice
Notes
- •Chinese black vinegar adds authentic tang
- •Dried chilies are traditional - remove seeds if you want less heat
- •Toss with sauce just before serving to maintain crispiness
- •For serving: steamed rice, broccoli
Nutrition information
Calories
540 cal
Protein
32g
Fat
26g
Carbs
46g
Tags
chinesespicyfriedtakeout