Recipe by Shanie Searing
My husband loves this recipe. I've taken several recipes and tweaked them till I got it exactly how I want. This recipe makes plenty of sauce so you shouldn't have to double it. You can use vegetable oil in the recipe, but I think peanut oil makes it taste much better.
Top Review by ospreynation82
Made this last night and everyone loved it. There were no leftovers. I made one change. I added a few pieces of orange peel at the same time the garlic and ginger were added to the oil. It gave the recipe that hint of citrus you get in the restaurant dish.
For the Chicken
- 1 -1 1⁄2 lb boneless skinless chicken thighs
- 1⁄4 cup soy sauce
- 1 teaspoon pepper
- 1 large egg
- 1 cup cornstarch
- 1⁄2 cup peanut oil, as needed
For the Sauce
- 1⁄4 cup soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon ground ginger
- 1⁄4 cup hoisin sauce
- 3 tablespoons sugar
- 1 tablespoon cooking sherry or 1 tablespoon red wine
- 2 tablespoons rice vinegar
- 3 -4 cups peanut oil (for deep frying)
- 8 dried hot red chili peppers
- 1⁄4 cup green onion, sliced
- 1 tablespoon peanut oil
Directions See How It's Made
- Mix all sauce ingredients together in a medium bowl, stir and refrigerate until needed.
- Cut chicken into 1-inch cubed pieces.
- Place in large bowl and add 1/4 cup soy sauce and pepper.
- Stir in egg.
- Gradually add cornstarch until well coated. Will be very sticky.
- Add up to a 1/2 cup oil as needed to separate chicken. Will still be sticky, but easier to manage.
- Fry chicken in small batches at 350 degrees until crispy. About 4 minutes per batch.
- Drain on paper towels.
- In a wok (or in a pinch use large spaghetti pot) heat 1 tablespoon of oil over medium to medium high heat.
- Add chili peppers and onions Stir fry for 30 seconds.
- Add sauce mixture to wok stirring until sauce thickens to a nice glaze.
- Remove from heat.
- Add chicken stirring until well coated.
- Serve with steamed broccoli and rice.