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1
For the marinade and sauce: Whisk hoisin, vinegar, soy sauce, sugar, cornstarchand water in bowl.
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2
Combine 6 tablespoons hoisin mixture and chicken in zipper-lock bag; refrigerate 30 minutes.
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3
Heat oil in large skillet over medium heat until shimmering.
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4
Cook garlic, ginger, and pepper flakes until fragrant, about 1 minute.
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5
Add 2 cups hoisin mixture and simmer, whisking constantly, until dark brown and thickened, about 2 minute.
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6
Cover and keep sauce warm.
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7
For coating and frying: Whisk egg whites in shallow dish until foamy.
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8
Combine cornstarch, flour, baking soda, and remaining hoisin mixture in second shallow dish until mixture resembles course meal.
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9
remove chicken from marinade and pat dry with aper towels.
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10
Toss half of the chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere.
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11
Transfer coated chicken to plate and repeat with remaining chicken.
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12
Heat oil in Dutch oven over medium-high heat until oil registers 350 degrees.
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13
Fry half of the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking.
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14
Transfer chicken to paper towel-lined plate.
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15
Return oil to 350 degrees and repeat with remaining chicken.
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16
To serve: Warm sauce over medium-low heat until simmering, about 1 minute.
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17
Add crispy chicken and toss to coat.
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18
Serving over rice or noodles would be awesome!
