📝 About This Recipe
A cornerstone of Modern American-Chinese cuisine, this iconic dish is a masterclass in the balance of textures and flavors. Named after a Qing Dynasty statesman but perfected in the bustling kitchens of 1970s New York, it features shatteringly crisp chicken thighs glazed in a glossy, spicy-sweet sauce. This recipe delivers that nostalgic takeout excellence with elevated techniques for a cleaner, more vibrant finish.
🥗 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 (can substitute with dry sherry)
- 1 Egg white (lightly beaten)
The Crispy Coating
- 1/2 cup Cornstarch (provides the signature crunch)
- 1/4 cup All-purpose flour (helps the coating adhere)
- 1/2 teaspoon Baking powder (creates tiny air bubbles for extra crispness)
- 3 cups Neutral oil (for frying, such as peanut, canola, or vegetable oil)
The Signature Sauce
- 1/2 cup Chicken stock (unsalted or low sodium)
- 3 tablespoons Soy sauce (regular or dark soy for deeper color)
- 2 tablespoons Rice vinegar (for essential acidity)
- 1 tablespoon Hoisin sauce (adds depth and sweetness)
- 3 tablespoons Granulated sugar (adjust 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 stalks 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 at room temperature.
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2
In a separate large bowl or a gallon-sized zip-top bag, whisk together the cornstarch, flour, and baking powder. This dry mix is the secret to a long-lasting crunch.
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3
In a small jug or bowl, whisk all the 'Signature Sauce' ingredients together until the sugar and cornstarch are fully dissolved. Set this near your stove.
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4
Heat 3 cups of neutral oil in a wok or deep heavy-bottomed pot until it reaches 350°F (175°C). Use a candy thermometer for accuracy.
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5
Drain the chicken from the liquid marinade and dredge each piece in the dry cornstarch mixture. Shake off any excess flour so the coating isn't cakey.
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6
Carefully drop the chicken into the hot oil in batches. Do not overcrowd the pot, as this will drop the oil temperature and lead to soggy chicken.
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7
Fry the chicken for 3-4 minutes until it turns a light golden brown. Remove with a slotted spoon and drain on a wire rack (not paper towels, which cause steaming).
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8
Increase the oil temperature to 375°F (190°C). Return all the chicken to the oil for a second fry of 1-2 minutes. This 'double-fry' method ensures the chicken stays crispy even after being tossed in sauce.
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9
In a clean wok or large skillet over medium-high heat, add 1 tablespoon of oil. Add the dried chilies, minced ginger, garlic, and the white parts of the green onions.
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10
Stir-fry the aromatics for about 30-45 seconds until fragrant and the chilies slightly darken, taking care not to burn the garlic.
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11
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 the sauce thickens into a glossy glaze that coats the back of a spoon.
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12
Immediately add the fried chicken to the wok. Toss rapidly for 30 seconds to ensure every piece is evenly lacquered in the sauce.
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13
Remove from heat, garnish with the green parts of the green onions and toasted sesame seeds, and serve immediately while piping hot.
💡 Chef's Tips
Always use chicken thighs rather than breasts; they remain juicy and tender even after the high-heat double-frying process. The double-fry technique is non-negotiable for authentic texture—the first fry cooks the meat, the second fry shatters the crust. If you prefer a spicier dish, snip one or two of the dried chilies in half to release their seeds into the sauce. Ensure your sauce is fully thickened before adding the chicken to prevent the crispy coating from absorbing too much liquid and becoming soft. For a gluten-free version, substitute the soy sauce with tamari and ensure your hoisin sauce is certified gluten-free.
🍽️ Serving Suggestions
Serve over a bed of fluffy steamed Jasmine rice to soak up the extra glossy sauce. Pair with lightly charred broccoli florets or snap peas for a fresh, crunchy contrast. Enjoy with a crisp, cold Lager or a slightly off-dry Riesling to balance the heat and sweetness. For a refreshing side, serve with a chilled smashed cucumber salad dressed in black vinegar and sesame oil. Finish the meal with orange slices or a light ginger-infused sorbet to cleanse the palate.