Ingredients

• Chicken thighs, boneless and skinless 700 g
• Egg, large 1 (50 g)
• Cornstarch 100 g (about 3/4 cup)
• Soy sauce 4 tbsp
• Vegetable oil, for deep-frying 1 liter
• Sugar 5 tbsp (62 g)
• Rice vinegar 3 tbsp
• Hoisin sauce 2 tbsp (32 g)
• Chicken broth 120 ml
• Garlic 4 cloves (16 g)
• Fresh ginger, minced 1 tbsp (8 g)
• Dried red chilies 8 (4 g)
• Green onions 3 (45 g)

Instructions

1. 1

   Cut the chicken into 3 cm pieces and toss with the egg and 1 tbsp of the soy sauce; leave for 15 minutes.

2. 2

   Whisk the remaining soy sauce with the sugar, vinegar, hoisin sauce, chicken broth and 1 tbsp of the cornstarch for the sauce.

3. 3

   Toss the chicken in the remaining cornstarch until every piece is well coated, shaking off the excess.

4. 4

   Heat the oil in a wok or deep pan to 175C and fry the chicken in 2-3 batches for 5-6 minutes until golden and cooked through; drain on a rack.

5. 5

   Pour off all but 1 tbsp of the oil, add the dried chilies, garlic, ginger and the white parts of the green onions and stir-fry for 30 seconds.

6. 6

   Stir the sauce, pour it into the wok and simmer for 1-2 minutes until thick and glossy.

7. 7

   Add the fried chicken, toss for 30 seconds until coated, scatter over the green onion tops and serve at once with rice.