Nothing tastes better than this recipe! It has all of the flavors of take-out Chinese, but when you make it yourself, you get to control the ingredients!

Ingredients for the Batter:

• 1 lb. chicken breast, boneless & skinless, cut into bite sized pieces
• 3/4 c. cornstarch
• 1/4 c. all purpose flour
• 2/3 c. water
• 1 tsp. salt, or to taste
• 1 tsp. baking powder
• 1/2 tsp. garlic powder
• 1/2 tsp. ground white pepper
• 1 T. toasted sesame seeds (optional garnish)
• 1/4 c. green onions, diced (optional garnish)

Ingredients for the Sauce:

• 1/4 c. water
• 3 T. rice vinegar
• 2 1/2 T. sugar
• 2 T. hoisin sauce
• 2 T. soy sauce or coconut aminos
• 1 1/2 T. Shao xing wine
• 3-4 garlic cloves, grated or finely minced
• 1/2 tsp. ginger, freshly grated or 1/4 tsp. ginger powder

Ingredients for the Slurry:

• 1 T. cornstarch
• 2 T. water
• 5-8 dried Thai chilis or 1-2 tsp. red pepper flakes, to taste
• Frying oil

Directions:

1. In a large bowl marinate the cut up chicken with the cornstarch, all purpose flour, water, salt (to taste), baking powder, garlic powder & white pepper (to taste).
2. In a small bowl combine the water, rice vinegar, sugar, hoisin sauce, Shao xing wine, garlic & ginger. Mix well & set aside.
3. Heat wok with enough oil to fry the chicken to 350°F. Fry the battered chicken for 5-6 minutes or until lightly golden. Fry them in small batches so that they do not get too crowded in the wok. Then strain them.
4. Double fry the chicken a second time for another 4-5 minutes to ensure a golden crust & for extra crunch.
5. Remove all but 1 T. of oil from the wok. Heat oil & add the dried chilis for 30 seconds (do not burn).
6. Pour in the Sauce & bring to a boil. Add the Slurry & the sauce will thicken up as you stir it.
7. Add all of the chicken into the sauce. Toss until everything is evenly coated,
8. Garnish with toasted sesame seeds (optional) & diced green onions (optional).
9. Enjoy!