Ingredients

Marinade

• 1 Whole Egg White
• 2 Tablespoons Dark Soy Sauce
• 2 Tablespoons Shaoxing Wine
• 2 Tablespoons Vodka
• 1/4 Teaspoon Baking Soda
• 3 Tablespoons Corn Starch
• 1 Pound Boneless Chicken, Cut Into Chunks

Dry Coating

• 1/2 Cup Flour
• 1/2 Cup Cornstarch
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Kosher Salt

Sauce

• 3 Tablespoons Dark Soy Sauce
• 2 Tablespoons Shaoxing Wine
• 2 Tablespoons Chinese Rice Vinegar
• 3 Tablespoons Chicken Stock
• 4 Tablespoons Sugar
• 1 Tablespoon Roasted Sesame Seed Oil
• 1 Tablespoon Corn Starch
• 2 Tablespoons Peanut, Vegetable, or Canola Oil
• 2 Teaspoons Minced Garlic
• 3 Teaspoons Minced Fresh Ginger (About 1 Inch Piece)
• 2 Whole Scallions, Minced
• 8 Whole Small Dried Red Chinese or Arbol Chilies

Directions

1. Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine. Add chicken to large bowl and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.
2. Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until homogenous. Add reserved marinade and whisk until mixture has coarse, mealy clumps. Set aside.
3. Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.
4. Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out and sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments. Transfer sauce to a bowl to stop cooking, but don't wipe out skillet.
5. Heat a significant amount of peanut, vegetable, or canola oil in a large wok or Dutch oven to 350° and adjust flame to maintain temperature.
6. Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.
7. Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain temperature until chicken is cooked through and very crispy, about 4 minutes. Transfer chicken to a paper towel-lined bowl to drain.
8. Add chicken to empty skillet and return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately with white rice.