Hakka Chili Chicken | Indo-Chinese Fried Chicken

Preheat vegetable oil (2 quarts) in a heavy bottomed pot to 350°F.

Begin preparing your sauce by cutting Thai chilis (4), green onions (2), onions (1 small), and garlic (3 cloves). Grate ginger (½ 1-inch knob) and set aside for sauce assembly.

In a medium mixing bowl add chicken stock (¼ cup), sriracha (2 tsp), dark soy (4 tsp), light soy (1 tsp), Shaoxing wine (1 tsp), white vinegar (1 tsp), ketchup (1 tsp), white pepper (1 tsp), and sugar (4 tsp). Whisk together until fully homogeneous.

Add all-purpose flour (½ cup), cornstarch (2 Tbsp), and baking soda (¼ tsp) to marinated chicken (4) and mix thoroughly to create a batter.

Working in batches, fry pieces of chicken (4) in hot oil (2 quarts) for 5 minutes at a time. Using a mesh strainer, transfer par cooked chicken to a paper towel-lined baking tray.

Bring oil (2 quarts) temperature to 375°F and fry chicken (4) again for another 2-3 minutes or until golden brown and crispy. Using a mesh strainer, transfer cooked chicken to a paper towel-lined baking tray.

In a wok, heat vegetable oil (1 Tbsp). Add garlic (3 cloves) once it begins to get hot and saute over medium-low heat until the garlic becomes fragrant.

Add sliced thai chilis (4) and sauté for 1-2 minutes.

Add diced onion (1 small) and green onion (2) and sauté for 2 minutes.

Add liquid mixture and cook for 1-2 minutes until the sauce begins to thicken and the vegetables begin to cook.

Add cooked chicken (4) and toss to coat chicken pieces in the sauce.

Transfer sauced chicken (4) to a plate and garnish with chopped cilantro (1 bunch).