📝 About This Recipe
Named after a 19th-century Hunanese war hero, this iconic Chinese-American staple is the perfect marriage of textures and flavors. Each morsel of tender chicken is double-fried to achieve a shatteringly crisp exterior before being tossed in a glossy, vibrant glaze that balances spicy dried chilies with tangy vinegar and sweet sugar. It is a bold, soul-satisfying dish that brings the high-heat energy of a professional wok station right into your home kitchen.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Boneless skinless chicken thighs (cut into 1-inch bite-sized pieces)
- 1 tablespoon Soy sauce (low sodium preferred)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 Egg white (large, lightly beaten)
The Crispy Coating
- 1/2 cup Cornstarch (for a light, airy crunch)
- 1/4 cup All-purpose flour (adds structure to the crust)
- 1/2 teaspoon Baking powder (creates tiny air bubbles for extra crispness)
- 3 cups Neutral oil (for frying (vegetable, canola, or peanut oil))
The Signature Sauce
- 1/2 cup Chicken broth (unsalted or low sodium)
- 3 tablespoons Soy sauce (regular dark or light soy)
- 2 tablespoons Rice vinegar (for that essential tang)
- 1 tablespoon Hoisin sauce (adds depth and sweetness)
- 1/4 cup Sugar (adjust slightly to your sweetness preference)
- 1 teaspoon Cornstarch (to thicken the glaze)
Aromatics & Garnish
- 1 tablespoon Fresh ginger (finely minced)
- 3 pieces Garlic cloves (finely minced)
- 8-12 pieces Dried red chilies (whole Tianjin or Arbol chilies)
- 3 pieces Green onions (sliced, white and green parts separated)
- 1 teaspoon Toasted sesame seeds (for garnish)
👨🍳 Instructions
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1
In a medium bowl, whisk together the soy sauce, Shaoxing wine, and egg white. Add the chicken pieces and toss to coat thoroughly. Let it marinate for at least 20 minutes.
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2
In a small bowl, whisk together all the 'Signature Sauce' ingredients (broth, soy sauce, vinegar, hoisin, sugar, and 1 tsp cornstarch) until the sugar and starch are dissolved. Set aside.
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3
In a large shallow dish, combine the cornstarch, flour, and baking powder. Drizzle a tablespoon of the liquid marinade into the flour mixture and rub it in with your fingers to create small 'clumps'—this creates extra-crunchy crags on the chicken.
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4
Dredge each piece of marinated chicken in the flour mixture, pressing firmly so the coating sticks. Shake off excess and set on a wire rack.
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5
Heat 3 cups of oil in a wok or heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure accuracy.
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6
Carefully add the chicken in batches, frying for 3-4 minutes until light golden brown. Do not overcrowd the pot. Remove with a slotted spoon and drain on paper towels.
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7
Increase the oil temperature to 375°F (190°C). Return all the chicken to the oil for a second fry for 1-2 minutes until deeply golden and very crispy. This is the secret to a coating that won't get soggy in the sauce.
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8
Drain the oil from the wok, leaving about 1 tablespoon. Over medium heat, add the dried chilies, minced ginger, garlic, and the white parts of the green onions.
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9
Stir-fry for 30-60 seconds until the aromatics are fragrant and the chilies slightly darken, being careful not to burn the garlic.
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10
Give the sauce mixture a quick stir to re-incorporate the cornstarch, then pour it into the wok. Bring to a simmer and stir constantly until it thickens into a glossy, dark glaze (about 1-2 minutes).
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11
Add the fried chicken back into the wok. Toss rapidly for 30 seconds to ensure every piece is perfectly glazed without losing its crunch.
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12
Remove from heat, garnish with the green parts of the onions and sesame seeds, and serve immediately while steaming hot.
💡 Chef's Tips
Always use chicken thighs instead of breasts; they stay juicy and tender under high heat. The 'double fry' technique is non-negotiable for that authentic restaurant-style crunch. If you prefer less heat, keep the dried chilies whole; for more spice, snip one or two open to release the seeds. Ensure your sauce is fully thickened before adding the chicken back in to prevent the coating from becoming mushy. Work in small batches when frying to keep the oil temperature consistent and prevent the chicken from sticking together.
🍽️ Serving Suggestions
Serve over a bed of fluffy steamed Jasmine rice to soak up the extra glaze. Pair with stir-fried broccoli or bok choy for a fresh, crunchy green element. A cold Tsingtao beer or a crisp Riesling cuts through the richness and spice beautifully. For a complete meal, start with a bowl of Hot and Sour soup or crispy spring rolls. Serve with extra chili oil on the side for those who want to dial up the heat.