Crispy chicken coated in sweet tangy sauce with ginger, garlic, and dried chilies. Served over fluffy steamed rice.
# Cooking Steps:
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 marinated chicken piece in the mixture, shaking off excess coating.
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 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 create a slurry, then stir into the sauce mixture.
05 - Heat 2 tbsp vegetable oil in a clean wok over medium heat. Add dried chilies, garlic, and ginger. Stir-fry for 1 minute until fragrant.
06 - Pour in the prepared sauce and cook, stirring constantly, until it thickens and becomes glossy, about 2-3 minutes.
07 - Add the fried chicken pieces to the sauce. Toss gently until all pieces are evenly coated in the glossy sauce.
08 - Serve immediately over steamed white rice, garnished with sliced spring onions and toasted sesame seeds.
