2 lbs boneless, skinless, chicken thighs, cut into small cubes
1/2 C flour
1/2 C cornstarch
1/2 tsp baking powder
1/2 tsp salt
1/3 C chicken stock
3 Tbsp soy sauce
3 Tbsp sugar
2 Tbsp dry sherry
2 Tbsp rice vinegar
1 Tbsp peanut oil
1 Tbsp cornstarch
1 Tbsp ginger, minced
1 Tbsp garlic, minced
2 tsp sesame oil
8-10 Arbol red chilies, minced
1 scallion, finely chopped
peanut oil, for frying
In a large bowl, combine flour, cornstarch, baking powder, and salt. Stir to combine. Set aside.
In a separate bowl, mix chicken stock, soy sauce, dry sherry, rice vinegar, sesame oil, sugar, and cornstarch. Stir until smooth.
Add 1-2 Tbsp sauce to dry ingredients. Mix until flour mixture is coarse and crumbly.
In a large skillet, heat peanut oil, over medium heat. Add minced ginger, garlic, chilies, and scallions.
Sauté for 2-3 minutes, or until softened and fragrant. Stir sauce and pour into skillet.
Bring mixture to a boil and cook for 1 minute, or until thickened.
Once reduced slightly, transfer sauce to a bowl and remove skillet from heat, but don't wipe down with a paper towel.
Heat 6 C peanut oil in a large Dutch oven or wok to 350-375 F degrees.
Place chicken in dry coating mixture. Coat thoroughly. Press firmly into mixture to adhere fully.
Lower chicken into hot oil, don't overcrowd, and cook, flipping occasionally, until crispy and cooked through.
Place chicken on a paper towel-lined plate to drain.
Once finished, transfer crispy chicken to sauce skillet, and return to a low heat.
Return sauce to skillet and cook for 5 minutes, or until hot.
Serve with white or pork fried rice.