-
1
Marinade: whisk the hoisin sauce, vinegar, soy sauce, sugar, cornstarch, and water in a bowl
-
2
Remove 6 tbsp of marinade and add to a gallon zip lock bag along with the chicken. Move to fridge for at least 30 minutes. Keep remaining marinade in bowl.
-
3
Heat 1 Tbsp oil in a large skillet until shimmering
-
4
Add garlic, ginger, and red pepper flakes, cook until fragrant
-
5
Add 2 cups of the marinade to the skillet (there will be leftover in the bowl) and simmer.
-
6
Whisk constantly until the mixture is dark brown and thickened.
-
7
Remove sauce from heat, cover, and keep warm
-
8
Whisk egg whites in a shallow dish until foamy, set aside
-
9
In a shallow dish, combine cornstarch, flour, baking soda, and remaining marinade. Mix until it resembles coarse meal.
-
10
Remove chicken from fridge. Pat chicken dry.
-
11
Toss half the chicken into the egg whites until coated.
-
12
Dredge chicken in flour mixture, pressing to adhere.
-
13
Transfer chicken to a plate and repeat with remaining chicken.
-
14
Heat remaining oil in a dutch oven to 350 degrees.
-
15
Fry half the chicken until golden brown (about 3 minutes) turning halfway through.
-
16
Place on paper towels to drain.
-
17
Warm the sauce until simmering. Add chicken. Toss and serve.
