Sticky, crispy, sweet-spicy takeout classic — done the Steel City Salt Co. way!
Serves 3–4
Ingredients
Chicken
- 1½ lbs boneless skinless chicken thighs, bite-sized
- 1 tbsp Yinzer Dust®
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 egg white
- 1 tsp cornstarch
- Pinch baking soda
Coating
- ½ cup cornstarch
- ¼ cup flour
Sauce
- ¾ cup chicken stock
- 4 tbsp soy sauce
- 2 tbsp dark soy sauce
- 6 tbsp sugar
- 2 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp chili paste or sambal
- 1¼ tsp MSG (optional but recommended)
- 2 tbsp cornstarch
Aromatics
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 3–4 dried red chilies
- 1 tbsp neutral oil
Garnish
Steel City Salt Co. Freeze-Dried Chives
Steel City Salt Co. Toasted Sesame
Instructions
Marinate the Chicken
In a bowl combine chicken, Yinzer Dust®, soy sauce, Shaoxing wine, egg white, cornstarch, and baking soda.
Mix well and let marinate 20–30 minutes.
Coat
Add cornstarch and flour directly to the chicken and toss until evenly coated.
Let rest 5 minutes so the coating hydrates.
Fry
Heat neutral oil to 350–365°F.
Fry chicken in batches for 3–4 minutes until lightly golden.
Remove and rest.
Fry again for 45–60 seconds until deep golden and crispy.
Drain on a rack.
Make the Sauce
Whisk all sauce ingredients together.
Heat oil in a wok over high heat.
Add dried chilies, garlic, and ginger. Stir 10–15 seconds until fragrant.
Pour in the sauce mixture and bring to a full boil.
Cook until thick and glossy.
Finish
Add fried chicken and toss quickly to coat.
Turn off heat and garnish with our Freeze-Dried Chives and Toasted Sesame.
For an extra kick, finish with a touch of your favorite spicy salt!
Serve immediately with steamed rice and your favorite vegetable/ Our go-to is par boiled broccoli!
