Ingredients

Food & Wine

The version here is lighter than take-out because the chicken is only lightly coated in cornstarch and is pan-fried rather than deep-fried.

1 1/2 teaspoons toasted sesame oil

1 large egg white

1/4 cup plus 1 tablespoon soy sauce

1/4 cup plus 3 tablespoons cornstarch

1 pound skinless boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces

1 cup low-sodium chicken broth

1 teaspoon Chinese chile-garlic sauce

3 tablespoons sugar

1 tablespoon vegetable oil, plus more for frying

2 tablespoons very finely chopped fresh ginger

2 large garlic cloves, minced

4 scallions, thinly sliced

Preparation

  1. In a medium bowl, combine the toasted sesame oil with the egg white, 1 tablespoon of the soy sauce and 1/4 cup plus 2 tablespoons of the cornstarch. Add the chicken, stirring to coat. Let stand at room temperature for 20 minutes.

  2. Meanwhile, in a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar and the remaining 1/4 cup of soy sauce and 1 tablespoon of cornstarch.

  3. In a large saucepan, heat the 1 tablespoon of oil. Add the ginger and garlic and cook over high heat until fragrant, about 1 minute. Stir the broth mixture, add it to the pan and cook until thickened and glossy, about 3 minutes. Keep the sauce warm over low heat.

  4. In a large, deep skillet, heat 1/2 inch of oil until shimmering. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned and crisp, about 4 minutes. Drain the chicken on paper towels and immediately add to the sauce along with the scallions. Cook just until coated, about 30 seconds. Serve right away.