Ingredients:

  • 1 kg (2.2 lbs) Boneless, skinless chicken thighs or breasts, cubed
  • 1 tbsp Light soy sauce (low sodium)
  • 1 tbsp Shaoxing rice wine (or dry sherry)
  • 1 tsp Fresh ginger, grated
  • ½ tsp White pepper
  • 2 Large eggs, lightly whisked
  • 120 g (1 cup) Cornflour (cornstarch)
  • 60 g (½ cup) All-purpose (plain) flour
  • 1 tsp Baking powder
  • 600 ml (2.5 cups) Neutral oil for shallow frying (e.g., peanut, rapeseed, or vegetable oil)
  • 120 ml (½ cup) Chicken stock (low sodium)
  • 60 ml (¼ cup) Light soy sauce (low sodium)
  • 60 ml (¼ cup) Rice vinegar
  • 60 g (¼ cup) Brown sugar (packed)
  • 30 ml (2 tbsp) Hoisin sauce
  • 1 tsp Sesame oil (for finishing)
  • 5-8 Dried red chillies (such as Arbol or whole dried chillies)
  • 2 cloves Garlic, minced
  • 1 tsp Fresh ginger, minced
  • 2 tbsp Water (for slurry)
  • 2 tbsp Cornflour (cornstarch) (for slurry)

Instructions:

  1. Marinate: In a medium bowl, combine the cubed chicken with the marinade ingredients (soy, rice wine, grated ginger, pepper). Mix thoroughly and cover. Refrigerate for at least 30 minutes.
  2. Prepare Coating: Whisk together the cornflour, plain flour, and baking powder in a shallow dish. Dip the marinated chicken pieces first into the whisked egg, then dredge generously in the dry flour mixture, ensuring full coverage.
  3. First Fry: Heat the neutral oil to 170°C (340°F). Fry the chicken in batches for 3 to 4 minutes until pale golden and cooked through. Remove the chicken and place it onto a wire rack to drain.
  4. Second Fry (The Crunch Secret): Bring the oil temperature up to 190°C (375°F). Return all the chicken to the hot oil for a second, quick fry (about 60–90 seconds). Remove the ultra-crispy chicken and return it to the wire rack.
  5. Make Sauce Base & Slurry: Whisk together the stock, soy sauce, rice vinegar, brown sugar, and Hoisin sauce. Separately, whisk the cornflour and water to create the slurry.
  6. Sauté Aromatics: Drain the frying oil, leaving about 1 tbsp in the wok. Heat over medium-high. Add the dried red chillies, minced garlic, and minced ginger. Sauté quickly for about 30–45 seconds until fragrant.
  7. Thicken Sauce: Pour the pre-mixed sauce ingredients into the wok and bring to a rapid simmer. Whisk the cornflour slurry and pour it in, stirring constantly until the sauce thickens into a glossy syrup.
  8. Toss and Serve: Remove the sauce from the heat. Add the double-fried chicken to the wok and toss immediately until every piece is evenly coated. Stir in the sesame oil for aroma and serve immediately.