½ cup plain flour (all-purpose flour)
½ cup corn flour (cornstarch)
500g (1.1 lb) chicken breast, diced
vegetable oil for frying, plus 1 tbsp extra
2 garlic cloves, finely chopped
4cm piece ginger, finely julienned
6 dried chillies, cut into 3cm pieces, seeds removed
thinly sliced spring onions (scallions) to serve
Sauce:
1/3 cup chicken stock
2 tbsp light soy sauce
1 tbsp Chinkiang vinegar
2 tbsp Chinese Shaoxing wine
2 tbsp caster sugar
1 tsp cornflour
Marinade:
1 egg white, lightly whisked
1 tbsp light soy sauce
1 tbsp vodka (optional)
1 tsp dark soy sauce
1 tsp baking soda
Combine the marinade ingredient in a medium bowl. Add the chicken and stir to combine. Set aside for 10 minutes to marinate.
Combine the ingredients for the sauce in a bowl.
In a large shallow tray or bowl, mix the plain flour and corn flour. Add the chicken and all the marinade and use your hands to mix and coat the chicken. The flour and liquid marinade should form a thick crust around the chicken.
Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles. Cook the chicken, in batches, in the hot oil for 3-4 minutes or until cooked through and crispy. Drain on paper towel.
Heat the extra 1 tablespoon of oil in a wok over medium-high heat. Stir-fry the garlic, ginger and dried chilli. Add the sauce and simmer for 3-4 minutes to thicken. Add the chicken to the wok. Toss to coat. Sprinkle with spring onion and serve.
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