-
1
For the marinade:
-
2
In a medium bowl, whisk together soy sauce, cooking sherry, and egg white.
-
3
Cut chicken into one-inch cubes and add to the marinade, mixing well with a fork.
-
4
Set aside for at least 10 minutes while you prepare the sauce.
-
5
For the sauce:
-
6
Whisk together chicken stock, tomato paste, soy sauce, rice vinegar, hoisin sauce, chili paste, vegetable oil, sugar, and 1 teaspoon of cornstarch in a small bowl.
-
7
Set aside.
-
8
For the preparation:
-
9
In a pie plate or other deep plate, mix together 3/4 cups cornstarch, salt, and black pepper.
-
10
Scoop chicken out of the marinade and place in the cornstarch, turning and mixing until all pieces are coated.
-
11
The mixture will be somewhat sticky.
-
12
Heat the vegetable oil in a large skillet over medium heat.
-
13
Once hot, add the chicken pieces to the pan.
-
14
Toss the chicken as it cooks, making sure that all sides of the pieces are crispy.
-
15
Cook the chicken for 10-15 minutes until golden-brown and crispy.
-
16
Remove the chicken from the pan with a slotted spoon to a plate lined with paper towels.
-
17
Pour excess oil out of the pan but do not wipe clean.
-
18
Return pan to the heat.
-
19
Add minced garlic and chili flakes to the pan and toss gently for about 20 seconds.
-
20
Add sauce to the pan and allow to thicken for about 30 seconds.
-
21
Turn off the heat and return chicken to the pan.
-
22
Toss chicken until thoroughly coated.
-
23
Serve over a bed of rice, garnished with sesame seeds and scallion greens.
-
24
Adapted from Appetite for China.
