Ingredients
Marinade and Sauce
- hoisin sauce (1/2 cup)
- white vinegar (1/4 cup)
- soy sauce (3 tbsp)
- corn starch (2 tbsp)
- water (1 1/2 cup)
- For the marinade and sauce: Whisk hoisin, vinegar, soy sauce, sugar, cornstarch, and water in bowl.
- Combine hoisin mixture and chicken in zipper-lock bag; refrigerate for 30 minutes.
Aromatics + sauce
- garlic cloves (4),minced
- ginger (2 tbsp),fresh - grated
- red pepper flakes (1/2 tsp)
- Heat 1TB oil in wok or large skillet over medium heat until shimmering.
- Cook garlic, ginger, and pepper flakes until fragrant, about 1 minute.
- Add 2 cups hoisin mixture and simmer, whisking constantly, until dark brown and thickened, about 2 minutes.
- Cover and keep sauce warm.
Coating and Frying
- egg whites (3)
- corn starch (1 1/2 cup)
- all purpose flour (1/2 cup)
- baking soda (1/2 tsp)
- For coating and frying: Whisk egg whites in shallow dish until foamy.
- Combine cornstarch, flour, baking soda, and remaining hoisin mixture in second shallow dish until mixture resembles coarse meal.
- Remove chicken from marinade and pat dry with paper towels.
- Toss half of chicken with egg whites until well coated
- then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate and repeat with remaining chicken.
cooking
- Heat oil in Dutch oven over medium-high heat until oil registers 350 degrees.
- Fry half of chicken until golden brown, about 4 minutes, turning each piece halfway through cooking.
- Transfer chicken to paper towel-lined plate. Return oil to 350 degrees and repeat with remaining chicken.
- To serve: Warm sauce over medium-low heat until simmering, about 1 minute. Add crispy chicken and toss to coat. Serve.