1 lb 4 ozchicken thighsboneless, skinless, cut into 3/4-inch chunks
1 largeegg whitebeaten until frothy
2 tspnssoy sauce
1 tbspnrice wine
kosher salt
1/2 cupcorstarch
1/2 cupflourunbleached, all-purpose
1/2 tspnbaking powder
3 tbspnssoy sauce
1 tbspncornstarch
3 tbspnsrice wine
3 tbspnssugar
4 tspsnswhite vinegardistilled
1/3 cupchicken brothlow-sodium
Safflower oilfor frying
4dried red chilesbroken in half, spicy
1 tbspngarlicminced
1 tbspngingerpeeled and finely chopped
2 scallions or 1/2 cscallionssliced 1/4 inch thick and green parts reserved for ser
1 tspntoasted sesame oil
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Instructions
1. Combine chicken, egg white, soy sauce, wine and 1/2 tspn salt in a bowl. Whisk together cornstarch, flour, baking powder and 1/4 tspn salt in another bowl. Let stand while making sauce.
2. Make the sauce: Whisk soy sauce into cornstarch. Then whisk in wine, sugar, vinegar and broth.
3. Heat 1 1/2 inches oil in a deep pot (preferably cast iron) to 350 degrees. Working in batches, remove chicken from marinade (do not worry about removing excess liquid) and toss in cornstarch mixture. Carefully add to oil and cook until crisp and light golden brown, 2 to 2 1/2 minutes. Transfer to paper towels to drain.
4. Heat 2 tbspns oil in a wok over medium. Add chiles, garlic, ginger and scallion whites. Cook until fragrant, about 1 minute. Stir in sauce mixture and bring to a boil. Add chicken and toss to coat in sauce. Remove from heat. Stir in sesame oil. Garnish with scallion greens and serve immediately with broccoli and rice.