Ingredients

• 4 cups vegetable oil for frying
• 3 eggs
• 0.5 cups cornstarch
• 1 pound skinless , boneless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 5 drieds red chile pepper pods
• 3 tablespoons white sugar
• 3 tablespoons soy sauce
• 2 tablespoons rice wine
• 1.5 tablespoons rice wine vinegar
• 2 teaspoons cornstarch
• 3 greens onions , thinly sliced

Instructions

1. 1 Heat 4 cups vegetable oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Beat eggs in a bowl until smooth; whisk in ½ cup cornstarch until no lumps remain. Add chicken; toss until evenly coated in batter.
3. 3 Lower chicken carefully into the hot oil in batches; fry until pieces turn golden brown and begin to float, about 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
4. 4 Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add dried chiles; cook until color brightens, about 30 seconds. Add chicken; cook until turns a deep, golden brown, about 3 minutes.
5. 5 Whisk sugar, soy sauce, rice wine, rice wine vinegar, and 2 teaspoons cornstarch together in a small bowl. Stir into wok; boil until sauce thickens and is no longer cloudy, about 2 minutes. Garnish servings with green onions.

Nutrition per serving