Half if you don’t want to feed the whole world or double if you know the secret of cold Chinese food.
For the chicken:
- 2.3 kilo (5lb) chicken cutlets, cut into 1 inch pieces
- 1 tsp Salt
- 1 tsp Pepper
- 6 cloves Garlic, minced
- 2 cups Rice flour
- 1 cup Corn starch
- 2 Eggs, beaten
- 2 tbsp soy sauce
- 1 cup Seltzer
- Oil for frying (peanut, grapeseed, canola, avocado…)
In a large bowl everything beside eggs, soy sauce and seltzer. Beat egg and soy together, add to bowl. Add seltzer. Mix. Set aside 20 min. Meanwhile fill a large pot 1/2 way with oil and heat over medium high heat. Now make sauce.
For the sauce:
- 1 tsp canola oil
- 1 tsp sesame oil
- 5 cloves garlic minced
- 1/2 inch ginger, minced
- 1 cup Soy sauce
- 1 cup Honey
- 2 tbsp Rice vinegar
- 1 cup Hoisin sauce
- 1 tbsp corna starch mixed with 2 tbsp water
- 1-2 tbsp Crushed red pepper flakes
- Scallions for garnish
- Sesame seeds for garnish
In a medium pot add oils, garlic and ginger. Once fragrant add in soy, honey, rice vinegar hoisin, chili. Bring to a boil. Add cornstarch mixture. Stir. Once thicken shut off heat.
To assemble:
When the oil is hot fry chicken in small batches for 2-3 min then remove and drain. Chicken will be light in color and not crunchy. Once the all the chicken is cooked fry again on small batches for 2-3 min until golden and crispy. Heat sauce back up, add chicken. Toss. Add in as much scallion, sesame and chili as you like. Serve and enjoy!