Let crispy chunks of chicken get lost in this sweet, sour, and savory sauce.
2 tablespoons Chinese rice vinegar or distilled white vinegar1 teaspoon roasted sesame seed oil4 strips dried orange peel 2 teaspoons minced fresh ginger 2 quarts of peanut, canola, or vegetable oil for deep fryingBeat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine.
Combine oil, garlic, ginger, and minced scallions in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out any sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Transfer sauce to a bowl to stop cooking, but don't wipe out skillet.
Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly. Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil . Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until chicken is cooked through and very crispy, about 4 minutes. Transfer chicken to a paper towel-lined bowl to drain.
Add chicken to empty skillet and return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately with white rice.Shaoxing wine can be found in most Asian markets. If unavailable, dry sherry can be used in its place. If you can't find boneless skinless chicken thighs, you can.
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