1 whole chicken or boneless ,skinless thighs
1 large egg,lightly beaten
1/4 tsp salt
pinch of white pepper
2 tbsp cornstarch
1 1/2 tbsp double dark soy sauce
1 1/2 tbsp hoisin sauce
2 tsp white rice vinegar
2 tsp Shaoxing wine
1/2 Red Oil, to taste
1 1/2 tsp minced garlic
1 tbsp peeled and minced ginger
2 tsp sugar
Peanut Oil for deep frying
3 tbsp cornstarch
4-5 white portions scallions,cut into 1/2-inch thick pieces
Skin and bone the chicken legs,remove any fat and membranes, and rinse well. Cut into 1-inch cubes.
In a bowl, mix together the egg,salt, white pepper, and cornstarch. Add to the chicken cubes. Toss to coat them well,let rest for 15 minutes.
3. Heat a wok over high heat for 40 seconds. Add the peanut oil and heat to 350F on a deep frying thermometer. While the oil is heating, spread the cornstarch on a sheet of waxed paper. Place the chicken cubes in the cornstarch and toss until they are well coated.
4. When the oil is ready, shake off the excess cornstarch from the chicken cubes.Deep fry for 2 to 3 minutes, until the cubes are browned and crisp. Turn off the heat.Remove the chicken cubes from the oil and drain them over a bowl.
6. Heat the wok over high heat for 20 seconds. Add the chiles and stir them for 15 seconds. Add the scallions and stir fry for 30 seconds. Add the chicken cubes and stir fry for 1 minute, or until well blended with the scallions and chilis. Stir the sauce, pour it into the wok, and stir fry for about 1 1/2 minutes, or until the chicken cubes are evenly coated with the sauce.
7. Turn off the heat,transfer to a plate and serve.