Scallions (1 bunch)
and separate the white and green part. Mince
Garlic (1 clove)
and set aside.
Chicken Thighs (1 lb)
into strips, and then into 1-inch chunks.
In a bowl, add the chicken,
Salt (1/2 tsp)
Ground White Pepper (1 dash)
Garlic Powder (1/8 tsp)
, white part of the
Rice Wine (2 Tbsp)
. Mix the marinade with the chicken and refrigerate for 30 minutes.
Corn Starch (1/4 cup)
to the bowl of chicken, and mix until you cannot see anymore powder. Then, add in the
Vegetable Oil (2 Tbsp)
and mix well.
For the sauce, mix the
Granulated Sugar (1/4 cup)
Distilled White Vinegar (2 Tbsp)
Sriracha (to taste)
Brown Sugar (1/2 cup)
. Finally, add
in a bowl and stir.
Heat some oil in a wok or pan to 350 degrees F (180 degrees C). Fry the chicken for about 4 minutes. If you have a small pan, fry a few at a time so you don't crowd the pan.
Strain and let chicken rest for 1 minute before frying again for another minute or until golden brown. Take chicken out and drain.
In a bowl, mix
Potato Starch (1 tsp)
Water (1/2 Tbsp)
to make a cornstarch slurry, and set aside.
Turn fire to medium and add some
Vegetable Oil (as needed)
to the pan or wok. Add the minced garlic, and the white part of the green onion and cook until fragrant.
Add the orange sauce and the potato starch slurry.
Add the chicken and mix. Lastly, add
Sesame Oil (1 tsp)
Garnish with the green onion. Serve with steamed rice.