There are so many popular restaurants that serve this kind of a dish, but it is so much better if you make it at home! The delicious aromas will make you want to eat it right out of the wok!

Ingredients:

• 1 lb. boneless & skinless chicken thighs, cut into bite sized pieces
• 1/2 tsp. salt, or to taste
• 1 tsp. garlic powder
• 1/2 tsp. white pepper, or to taste
• 1 tsp. baking powder
• 1 T. cornstarch
• 1/2 c. water
• 1/2 c. green onions, diced for garnish
• 1 tsp. sesame seeds, for garnish
• 12 dried chili peppers, for spice & heat
• Vegetable or peanut oil for frying the chicken

Ingredients for the Sauce:

• 1 T. soy sauce (or coconut aminos)
• 1 T. hoisin sauce
• 1 T. rice vinegar
• 1 T. apple cider vinegar
• 1 T. sugar
• 2 garlic cloves, grated
• 1 tsp. fresh ginger, grated
• 1/4 c. cornstarch
• 1/4 c. water

Directions:

1. Add the diced chicken thighs to a bowl. Then add the rest of the ingredients. Mix all together & let it marinate for 15 minutes.
2. While the chicken mixture is marinating, whisk all of the Sauce ingredients together & then give it a taste test.
3. Use a wok, or a deep-dish frying pan, set on medium-high heat. Fry the bite sized chicken thighs, until they are crispy. Then remove them from the wok, or deep-dish frying pan & drain them on paper towels (or other absorbent material).
4. Then fry them again, until they are nice & golden brown. Drain them again.
5. Remove all but a little oil in the wok or deep-dish frying pan & add the dried chili peppers. Cook them until they are a little soft & fragrant.
6. Whisk the water & the cornstarch together to create a cornstarch slurry.
7. Pour in the Sauce mixture in with the dried chili peppers. Reduce it by 1/3-1/2, then add the cornstarch slurry. This will thicken the Sauce up.
8. Once the Sauce is thick, then add the crispy chicken to it & toss it around until everything is well coated.
9. Top it with the toasted sesame seeds & diced green onions to serve!