¼ cup rice wine vinegar (60 mL), may substitute with white wine vinegar
¼ cup sugar (50 g)
Cornstarch Slurry
½ tablespoon cornstarch
½ tablespoon water
Garnish
¼ cup green onion (35 g), chopped
white rice
How to Make It
1. Step
In a large bowl, combine 1 cup rice wine (240 ml),¼ cup (60 ml) of soy sauce, and cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.
2. Step
In a separate large bowl, combine 1 cup of flour (125 g) and 1 tablespoon of salt.
3. Step
Remove chicken from wine/soy marinade and place in flour mixture. Mix thoroughly, until all the chicken pieces are coated.
4. Step
Fill a dutch oven or large pot at least 2 inches (5 cm) deep with vegetable oil. Heat oil to 365˚F (185˚C). Place chicken pieces in frying oil, stirring occasionally. Fry until they are golden brown, roughly 4-5 minutes. Remove chicken from oil and set aside to drain on paper towels or a wire rack.
5. Step
In a large skillet, bring one tablespoon of vegetable oil to medium-high heat. Add garlic and ginger, stirring frequently for one minute.
6. Step
Add dried chili pods. Continue stirring for 30 seconds before adding rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling.
7. Step
Add cornstarch slurry, stirring frequently. The sauce should begin to thicken in a minute or less.
8. Step
Add cooked chicken pieces, stirring them to coat with the sauce.
9. Step
Remove from heat and garnish with green onions and rice.
