Ingredients:

• 4 boneless, skinless chicken Thighs, chopped into small-ish pieces

• ½ cup corn starch for dredge

• ½ cup all purpose flour for dredge

• 2 cloves of garlic, minced

• 2 tsp white pepper

• 1 tbsp garlic powder

• ¼ cup Soy sauce

• ¼ cup vegetable or chicken broth with 1 tsp cornstarch dissolved into it

• 1 stalk of Green onion, sliced diagonally

• 1 tbsp Sesame seeds, optional

• 2 tbsp Sriracha

• 2 tbsp Rice vinegar

• 2 tbsp sugar

• 1 tbsp fermented chili paste

• 2 thumb-size nuggets of fresh ginger, peeled and sliced.

• 3-4 thai red chilis, sliced diagonally

• oil for frying
  

Directions

Start by combining the soy sauce, minced garlic, fermented chili paste, and rice vinegar into a marinade for the chicken thighs.  In a ziplock bag or other food storage container, add your chopped chicken thighs, then pour the marinade over and let it marinate for at least 1 hour, or longer if you have the patience to wait longer. 

When ready to start cooking, remove chicken from the refrigerator, then remove from the marinade onto to a clean prep surface.  Reserve the marinade for the sauce which will come together towards the end of cooking.

In a bowl, add the flour, cornstarch, white pepper, and garlic powder. Mix to combine.  Then, dip each piece of the marinated chicken in the flour/cornstarch mixture and make sure to coat completely.  Remove chicken pieces back to their original prep surface to and allow to sit for a few minutes so the flour adheres better to the chicken before frying.

Meanwhile, preheat a medium pot with a high temperature cooking oil over medium-high heat until the temperature reaches 350-375.

Once the oil is preheated, add the chicken in small batches, so you don’t overcrowd the pot which might make the temperature fall too low and you may end boiling the chicken in oil rather than crispy frying it. Make sure to stir occasionally to keep the chicken pieces moving to allow even cooking and ensure they don’t stick together.  

While the chicken is frying, preheat a wok or frying pan on medium high heat with a bit of oil in the pan.  Add in the sliced ginger, and Thai chilis. Fry for 30 seconds, stirring constantly until fragrant. Add the reserved marinade, sriracha, sugar, and vegetable broth/corn starch slurry, and continue cooking on medium heat for 3-4 minutes, stirring frequently until the sauce reduces a bit  and thickens.  

Alternate between checking your sauce and frying the chicken pieces. As each batch of chicken pieces is cooked, remove them from the oil, then toss them right in the sauce cooking in the wok.

Serve over rice.  Sprinkle green onions and sesame seeds on top.  Enjoy!