Servings: 4 to 5

Marinade: subheading: Marinade:
2 pound boneless skinless chicken thighs, cut into 1-inch pieces 2 pound boneless skinless chicken thighs, cut into 1-inch pieces
2 eggs 2 eggs
2 tbsp salt 2 tbsp salt
2 tsp white pepper 2 tsp white pepper
½ cup cornstarch ½ cup cornstarch
3 cups all-purpose flour 3 cups all-purpose flour
1½ cup water, plus more if needed 1½ cup water, plus more if needed
Sauce Base: subheading: Sauce Base:
2 Tbsp water (make slurry w/ ¼ tsp xanthan gum) 2 Tbsp water (make slurry w/ ¼ tsp xanthan gum)
2 Tbsp soy sauce 2 Tbsp soy sauce
2 Tbsp sugar 2 Tbsp sugar
¾ Tbsp salt ¾ Tbsp salt
½ tsp ginger ½ tsp ginger
¼ tsp white pepper ¼ tsp white pepper
Sauce: subheading: Sauce:
2 tbsp cornstarch, made into a slurry 2 tbsp cornstarch, made into a slurry
1 cup vinegar 1 cup vinegar
½ cup sugar + more to taste ½ cup sugar + more to taste
¼ cup water ¼ cup water
½ tsp orange extract or 1 tsp orange peel ½ tsp orange extract or 1 tsp orange peel
For Frying: subheading: For Frying:
1 tsp chili garlic sauce 1 tsp chili garlic sauce
1 tsp chili oil 1 tsp chili oil
1 tsp ginger powder 1 tsp ginger powder
1 tsp Shao Xing (or Sherry) cooking wine 1 tsp Shao Xing (or Sherry) cooking wine
1 tsp Sesame oil 1 tsp Sesame oil
Vegetable oil Vegetable oil

Make the marinade. In a mixing bowl, mix the flour, corn starch, salt and white pepper until combined. Beat the eggs
Place the chicken or tofu into the batter and refrigerate for 30 minutes.
Fry in the air fryer, in batches, for 3 to 4 minutes per side, until browned and a bit crispy.
Meanwhile, mix the sauce base together and heat until combined and slightly thickened. Let it cool and set aside.
Let the chicken cool down to about room temperature, then place in a freezer-safe container and freeze overnight. This adds more crunch.
After freezing, refry chicken in vegetable oil at 350° for 4 to 5 minutes until fully cooked. Set chicken aside.
In a wok or pan, heat 1 tbsp vegetable oil over medium high heat and cook the chili garlic sauce, chili oil, ginger powder and shaoxing wine together.
Add the sauce ingredients to the sauce base and bring to a boil, cooking until thickened.
Add in chicken and toss until fully coated, then pour sesame oil around the rim of the wok, then toss a few times more.
Serve with rice.

Can substitute tofu too  Can substitute tofu too