Ingredients

For the Chicken

• 1.83 lbs / 830 g chicken thighs, diced

• ½ cup / 53 g cornstarch

• 5 cloves / 15 g garlic, minced

• 1 tbsp / 7 g ginger, minced

• 1½ tsp / 3 g chili flakes

• 3 stalks / 33 g spring onions, sliced

For the Sauce

• 5 tbsp / 75 ml soy sauce

• 3 tbsp / 45 ml hoisin sauce

• 1½ tbsp / 22 ml rice vinegar

• 1 tbsp / 15 ml sesame oil

• ¾ cup / 200 ml chicken stock

• 3 tbsp / 42 g brown sugar

• 1½ tbsp / 12 g cornstarch

For Garnish

• Sesame seeds

• Scallions, sliced

Additional Notes

This recipe came out fantastic—there isn't much that needs changing because it was so good.

If there is one key tip, it's to not be afraid to fry your chicken a little longer. Make sure you get it to a nice, deep golden brown so it holds onto that crunch once it gets tossed in the sauce.

Method

1. Make the Sauce: Mix all sauce ingredients together in a bowl and set aside.

2. Coat the Chicken: Dice the chicken thighs into bite-sized pieces and coat thoroughly with cornstarch.

3. Deep Fry the Chicken: Heat oil in a deep pot or dutch oven to 360°F / 182°C. Working in batches, lower the chicken pieces into the oil and fry for 4–5 minutes until golden, crispy, and cooked through. Remove and drain on a wire rack or paper towel-lined plate.

4. Sauté the Aromatics: In a separate pan over medium heat, add a small drizzle of oil. Add the garlic, ginger, and chili flakes and cook until fragrant.

5. Build the Sauce: Pour the sauce mixture into the pan. Stir constantly until it bubbles and thickens.

6. Finish: Add the fried chicken into the pan and toss to coat every piece evenly.

7. Garnish: Top with sesame seeds and spring onions and serve over white rice.