Ingredients:
For Batter;
- 1/2 cup Corn starch
- 1 cup water
For Marinade;
- 1 lb chicken thighs
- 1/2 tsp ground black pepper
- 1 tbs Chinese cooking wine(Shaoxing wine)
- 1 tbs Soy sauce
For Sauce;
- 1 tbs Cornstarch
- 2 tbs Sugar
- 1 tsp Red pepper flakes
- 2 tbs Rice vinegar
- 3 tbs Soy sauce
- 1 tbs Hoisin sauce
- 1/4 tsp White ground pepper
- 1 cup Chicken broth or (water)
- 1-2 cloves of garlic
- 1 Tbs Ketchup
- 1 cup steamed broccoli (optional)
Note: chicken internal temperature should be 165 F
Instructions:
Pour cornstarch in to a medium size bowl, add water and let sit for 20-30min. Or until the cornstarch has set on the bottom of the bowl. Pour excess water out of bowl, leaving cornstarch in.
Cut chicken into bite-size pieces. Marinate in soy sauce, cooking wine and ground black pepper for 20 minutes.
After marinated and chicken to cornstarch. The cornstarch will be a bit hard, take your time mixing chicken and cornstarch together.
Now that the batter is ready, deep fry chicken in batches for 2-3 minutes. After all chicken is fried, fry for a second time. until chicken is crispy and golden brown.
In a bowl mix cornstarch, sugar, red pepper flakes, vinegar, soy sauce, hoisin sauce, white pepper, chicken broth, garlic and ketchup together. After mixed well cook in pan over medium heat.
Cook sauce for 3-5 min, or until the sauce is thick and glossy.
If you want to add Broccoli, add steamed and chicken to sauce, stir together well and serve with rice.
ENJOY!!
