✤1½ cups water
✤1/2 cup (160g) hoisin sauce
✤1/4 cup white vinegar
✤3 tbsp (51g) soy sauce or tamari
✤3 tbsp (36g) sugar
✤1½ cups (192g) + 2 tbsp (16g) cornstarch, divided
✤1½ lbs boneless, skinless chicken thighs, trimmed & cut into 1-in pieces
✤3 large egg whites
✤1/2 cup (60g) all-purpose flour
✤1/2 tsp baking soda
✤2 quarts peanut or vegetable oil
✤2-4 small dried Sichuan chiles, stemmed & halved lengthwise
✤2 tbsp (~50g) fresh ginger, grated
✤4 cloves garlic, minced
❖In a small bowl, whisk together the water, hoisin, vinegar, soy sauce, sugar & 2 tbsp cornstarch.
❖In a large separate bowl, toss the chicken with 6 tbsp of the hoisin mixture. Cover and refrigerate 30 min.
❖Whisk the egg whites in a shallow dish until foamy. In a second shallow dish, mix the remaining 1½ cups cornstarch, flour, baking soda & 2 tbsp of the hoisin mix, until it resembles a coarse meal.
❖Remove chicken from marinade and pat dry with paper towel. Toss some chicken into egg whites until well coated, then dredge chicken in cornstarch mix, pressing gently to adhere. Transfer chicken to a plate and repeat with remaining chicken.
❖Line a rimmed baking sheet with paper towels.
❖Add the oil to a large stockpot and heat over med-high to 350°F (177°C). Use a slotted spoon or skimmer to lower half of chicken pieces into hot oil; separate any stuck pieces as necessary. Fry until golden brown and crispy, about 4 min, making sure to maintain heat between 325°F-350°F. Using the skimmer, transfer cooked chicken to prepared baking sheet. Return oil to 350°F and repeat with remaining chicken.
❖Measure out 1/4 cup of the frying oil. Heat an empty 14-inch wok or skillet over med-high heat until just beginning to smoke. Reduce heat to med-low, slowly add oil and heat again until just smoking. Add the chiles, ginger & garlic and cook until fragrant, about 1 min. Add remaining hoisin mix, bring to a simmer and cook, stirring constantly, until darkened and thickened, about 2 min. Add chicken and toss all together, heating about 1 min.
