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Controversies, unclear origins and regional differences aside, this sweet and sour, spicy dish is still one of the most popular items on the menu in American and Canadian Chinese restaurants.

The version of the dish I am about to share is my favorite and based on one I learned working in the kitchen of a Chinese restaurant.

This recipe serves 4 and goes well with either steamed or fried rice.

Ingredients:

  • 1 pound boneless skinless chicken thighs, cut into 1 inch cubes
  • 1 large egg
  • ½ cup cornstarch
  • 3 tablespoons Chinese cooking wine
  • 2 teaspoons rice wine vinegar
  • ¼ cup chicken stock
  • 3 tablespoons dark soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon tomato paste
  • 1 teaspoon Hoisin sauce
  • 1 teaspoon Oyster sauce
  • ½ teaspoon ground white pepper
  • green onions or scallions
  • peanut oil for frying
  • 12-16 dried red chile peppers
Step 1:

In a bowl combine the chicken, 2 tablespoons of the cooking wine, 1 tablespoon of the soy sauce, 11/2 teaspoon sesame oil, the white pepper and the egg. Mix well. Add 6 tablespoons cornstarch and stir until chicken is evenly coated. Add oil to help separate chicken pieces.

Step 2:

To make the sauce, whisk the remaining soy sauce, cooking wine, and sesame oil together with the sugar, ½ tablespoon garlic, ginger, tomato paste, hoisin sauce, oyster sauce, chicken stock and rice wine vinegar. Cut the dried chiles into ¾ inch pieces and add that to the sauce.  

Step 3:

In a large wok or pot, deep fry the chicken in small batches until crispy. Drain on paper towels.  

Step 4:

In a clean wok or large saute pan, heat 1 tablespoon of oil over medium-high heat. Add remaining garlic and stir-fry briefly. Add the sauce and bring to a boil. Mix remaining cornstarch with some water to make a slurry and add some of this slowly to the sauce until desired consistency. Add the chicken, toss, remove from heat and transfer to heated serving dish and garnish with chopped green onions. Serve immediately.

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