Makes 6 servings
2 pounds boneless, skinless chicken thighs, cut into 1½-inch chunks
1 egg white
Dash each salt and pepper
- Purple Heart plant bed vandalized days before Memorial Day
- Seattle’s vanishing black community
- Boeing tankers will be delivered to Air Force late — and incomplete
- Bellevue School District seeks to fire football coach Goncharoff over scandal
- A six-pack of observations from Seahawks' OTAs: Justin Britt, Alex Collins, Tharold Simon and more
Most Read Stories
1 teaspoon minced fresh ginger
1 tablespoon cornstarch
For the sauce:
1½ tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon good-quality sherry
1 tablespoon chicken broth
3 tablespoons sugar
2 tablespoons rice-wine vinegar
1 tablespoon sesame oil
3 large slices fresh ginger, minced
1 green onion, white part only, thinly sliced
2 garlic cloves, minced
6 dried red chilies, crushed
1. Marinate the chicken overnight in a mixture made by beating together the egg white, salt, pepper, minced ginger and cornstarch.
2. When ready to cook, heat 8 to 10 cups oil in a large pot until very hot (when a haze forms). Cook a few pieces of chicken at a time in the oil for a minute or so, so that the outside is crispy and the inside is moist. Drain on paper towels.
3. Combine the sauce ingredients and set aside.
4. To finish: Coat a wok or large skillet with oil from the deep frying and heat until it begins to smoke. Briefly stir-fry the ginger, onion, garlic and chilies. Add the sauce, then the fried chicken; stir-fry briefly until it is nicely glazed. Serve immediately with rice.
Adapted by The Miami Herald