1. Prep
Cut chicken into bite-size pieces.
Try to keep them similar in size so they cook evenly.
2. Make Batter
In a bowl, mix flour, cornstarch, baking powder, salt, and white pepper.
Add egg and water. Whisk until smooth like pancake batter.
Add chicken and mix until fully coated.
The batter should cling to the chicken, not run off.
3. Fry Chicken
Heat oil to 350–375°F.
Add chicken carefully and let it sit for a second before moving so it doesn’t stick.
Fry for about 5 minutes until lightly golden.
Remove and let rest for a couple minutes.
Fry again for 2–3 minutes until crispy and deeper golden.
4. Make Sauce
In a pan, combine sugar, brown sugar, garlic powder, crushed red pepper, rice vinegar, soy sauce, ginger, water or chicken broth, and hoisin sauce.
If using water, add chicken bouillon.
If using chicken broth, skip the bouillon.
Cook over medium heat, stirring until fully combined and smooth.
5. Thicken Sauce
Mix cornstarch and water to make a slurry.
Add to the sauce and stir until thick, glossy, and sticky.
6. Combine
Add crispy chicken to the sauce and toss until fully coated.
Serve immediately.
???? Nay’s Tip
If using water, add chicken bouillon.
If using chicken broth, skip it.
Adjust soy sauce based on your brand and taste preference.
Double frying is what gives you that takeout-style crisp texture.
Work quickly when tossing so the chicken stays crispy.
⭐ Optional Add-Ins
Dried chilies for extra heat
Broccoli to stretch the dish
