1 large egg white3 tablespoons cornstarch, divided use3 tablespoons dry sherry or Chinese cooking wine, divided use3 tablespoons soy sauce, divided use1 pound boneless skinless chicken thighs, cut into 1-inch cubes1/4 cup chicken broth, divided use2 teaspoons white distilled vinegar2 teaspoons sugarVegetable oil or canola oil for frying12 dry red chili peppers, see cook's notes1 tablespoon minced garlic1 tablespoon minced fresh ginger1/2 teaspoon dried red pepper flakes1/2 cup sliced green onion (including dark green stalksFor serving: about 4 to 5 cups cooked riceGarnish: 1/2 cup lightly toasted cashewsGarnish: 2 green onions, sliced on diagonal into 1-inch pieces
Yield: 4 to 6 servings
In medium bowl, whisk egg white, 2 tablespoons cornstarch, 2 tablespoons wine and 1 tablespoon soy sauce. Add chicken and toss to coat. Cover and marinate at least 20 minutes or up to 2 hours.
Prepare sauce: In another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon chicken broth until smooth. Add remaining 3 tablespoons broth, 1 tablespoon sherry, 1 tablespoon soy sauce, vinegar and sugar; stir to combine. Set aside until ready to finish the dish.
Digital Access For Only $0.99
For the most comprehensive local coverage, subscribe today.
In large work or large, deep skillet add enough oil to come up about 2 1/2 inches up side of pan. Heat oil to about 350 degrees. (Test the heat by placing a piece of chicken in the oil - it should float immediately). Remove chicken from marinade and carefully slide it into hot oil. Fry, turning until golden and cooked through, about 2 to 3 minutes (you may need to do this in two batches). Use long wooden chopsticks to separate pieces as they cook. Drain on paper towels.
Discard all but about 1 tablespoon of the oil in the wok (or if you prefer, use a clean wok or deep, large skillet). Heat oil on medium-high heat and add whole chilies; stir-fry until darkened. Add garlic, ginger, red pepper flakes and 1/2 cup sliced green onions. Stir-fry until fragrant, about 15 seconds. Add chicken broth sauce from Step No. 2; bring to boil and cook, stirring, until sauce thickens, about 1 to 2 minutes. Remove from heat.
Place rice on serving platter. Top with chicken and pour hot sauce over chicken. Garnish with cashews and green onions.