- For the Marinade:
- 1 egg white
- 2 tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine (see note above)
- 2 tablespoons 80-proof vodka
- 1/4 teaspoon baking soda
- 3 tablespoons corn starch
- 1 pound boneless, skinless chicken thighs, cut into 1/2- to 3/4-inch chunks
- For the Dry Coating:
- 1/2 cup flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
For the Marinade: Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine. Add chicken tp large bowl and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.
For the Dry Coat: Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until homogenous. Add reserved marinade and whisk until mixture has coarse, mealy clumps. Set aside.
Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.
Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until chicken is cooked through and very crispy, about 4 minutes. Transfer chicken to a paper towel-lined bowl to drain.
Taken from here: http://www.seriouseats.com/recipes/2014/07/the-best-chinese-orange-chicken-recipe.html