- 1 1/2 teaspoons toasted sesame oil
- 1 large egg white
- 1/4 cup plus 1 tablespoon soy sauce
- 1/4 cup plus 3 tablespoons cornstarch
- 1 pound skinless boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
- 1 cup low-sodium chicken broth
- 1 teaspoon Chinese chile-garlic sauce
- 2 tablespoons sugar
- 1 tablespoon vegetable oil, plus more for frying
- 2 tablespoons very finely chopped fresh ginger
- 2 large garlic cloves, minced
- 4 scallions, thinly sliced
In a medium bowl, combine the toasted sesame oil with the egg white, 1 tablespoon of the soy sauce and 1/4 cup plus 2 tablespoons of the cornstarch. Add the chicken, stirring to coat. Let stand at room temperature for 20 minutes.
Meanwhile, in a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar and the remaining 1/4 cup of soy sauce and 1 tablespoon of cornstarch.
In a large saucepan, heat the 1 tablespoon of oil. Add the ginger and garlic and cook over high heat until fragrant, about 1 minute. Stir the broth mixture, add it to the pan and cook until thickened and glossy, about 3 minutes. Keep the sauce warm over low heat.
In a large, deep skillet, heat 1/2 inch of oil until shimmering. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned and crisp, about 4 minutes.
Drain the chicken on paper towels and immediately add to the sauce along with the scallions. Cook just until coated, about 30 seconds. Serve right away.
From the Bitten Word