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This recipe has a rich sweet and savory flavor. I usually add steamed broccoli to the dish and put it atop basmati rice. (Modifying Step #3) Placing the cornstarch mixture into a ziplock bag with the chicken and shake is much faster and easier.
1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
1 1/2 cups cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
2 cloves garlic, minced
1 teaspoon white sesame seeds, for garnish
Scallions, green parts thinly sliced, for garnish
Marinade:
1 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 egg whites
Sauce:
1/4 cup chicken stock, or substitute water
1 1/2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon hoisin sauce
1 teaspoon chili paste
1 teaspoon sesame oil
1 tablespoon sugar
1 teaspoon cornstarch
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1st Keep
 micahcochran
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