Ingredients
For the chicken
- 1 lb boneless skinless chicken thighs, cut into bite sized pieces
- 4 Tbsp corn starch
- 1 Tbsp soy sauce
- 1 Tbsp Chinese cooking wine
- 1/2 Tbsp grated fresh ginger
- 1/2 Tbsp grated garlic
- 1 tsp ground black pepper
- 1 tsp kosher salt
- Canola oil for deep frying
For the vegetables
- 2 tbsp canola oil
- 1 medium yellow onion, sliced
- 1 Tbsp finely minced garlic
- 1/2 Tbsp grated fresh ginger
- 4 Thai green chillis, thinly sliced
For the sauce
- 2 tbsp water
- 1 tbsp corn starch
- 1/2 cup chicken broth
- 3 tbsp dark soy sauce
- 1 tbsp rice wine vinegar
- 1/2 tbsp white sugar
- Kosher salt to taste
To serve
- Steamed jasmine rice
- Green chilli vinegar
Directions
- To a large bowl, add the chicken, corn starch, soy sauce, cooking wine, ginger, garlic, black pepper, and salt to taste. Mix well.
- Add 2-3 inches of oil to a deep pot or wok, and heat to 350 degrees Fahrenheit. When the oil is hot, gently lower the coated pieces of chicken one at a time, ensuring not to crowd the pot. Fry in batches for 5-6 minutes or until crispy on the outside, and cooked through to the middle. Drain onto a paper towel.
- To prepare the vegetables, heat a large wok/frying pan on medium high heat. Add the oil, and once hot, add the garlic, ginger, and Thai green chilis. Saute for 15-20 seconds, or until fragrant. Then add the onions, and saute for 45-60 seconds or until slightly tender, but still crisp. Transfer to a bowl.
- To prepare the sauce, add the water and corn starch to a medium bowl. Whisk until smooth. Add the chicken broth, dark soy sauce, vinegar, sugar, and salt to taste. Set aside.
- Heat the same wok on high heat. Whisk the sauce ingredients once more to ensure the corn starch hasn’t settled at the bottom, and pour into the pan. Bring to a full simmer, stirring continuously until thickened and glossy. Add the fried onions and chicken and toss to coat.
- Serve with steamed jasmine rice and green chilli vinegar.