Ingredients:

  • 1 lb boneless skinless chicken breast, sliced into 1/4 inch thick bite-sized pieces
  • 0.5 cup cornstarch
  • 0.25 cup neutral oil
  • 0.5 cup low-sodium soy sauce
  • 0.5 cup dark brown sugar, firmly packed
  • 1 tsp rice vinegar
  • 0.5 cup water
  • 1 tsp toasted sesame oil
  • 2 tsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 3 dried red chilis

Instructions:

  1. Prep the meat. Cut the chicken breast against the grain into thin strips to break up muscle fibers. Note: This ensures maximum tenderness.
  2. Apply the coating. Toss chicken strips in a large bowl with 0.5 cup cornstarch until evenly coated. Let sit for 2 minutes until the starch becomes tacky and clings to the meat.
  3. Heat the pan. Heat 0.25 cup neutral oil in a heavy bottomed skillet or wok over medium high heat until shimmering and a tiny bit of starch sizzles instantly.
  4. The first fry. Add chicken in a single layer and fry for 2–3 minutes per side until the edges are golden and the crust is firm. Work in batches to avoid overcrowding.
  5. Drain the pieces. Remove chicken with a slotted spoon and drain excess oil on a paper towel, leaving about 1 tablespoon in the pan.
  6. Sauté aromatics. Add 2 tsp ginger, 3 cloves garlic, and 3 dried chilis to the pan, sautéing for 30 seconds until the kitchen smells incredibly fragrant.
  7. Mix the base. Whisk together 0.5 cup soy sauce, 0.5 cup brown sugar, 1 tsp rice vinegar, 0.5 cup water, and 1 tsp sesame oil. Pour into the pan.
  8. Reduce the sauce. Allow the sauce to flash reduce over high heat until it thickens into a glossy, dark glaze that coats a spoon.
  9. The final toss. Toss the crispy chicken and 1 bunch green onions back into the glaze for 30 seconds until every piece is thoroughly and evenly coated.
  10. Serve immediately. Plate the chicken while it's still piping hot to preserve the crunch of the coating.