Pat chicken pieces completely dry with paper towels. Place ½ cup cornstarch in a shallow bowl. Line a plate with fresh paper towels for draining fried chicken.
1.5 lbs chicken thighs, 0.5 cup cornstarch
Toss chicken pieces in cornstarch until fully covered. Let coated chicken rest for 5 minutes to set the batter and prevent it from falling off during frying.
1.5 lbs chicken thighs, 0.5 cup cornstarch
Heat 2 inches of oil in a deep skillet to 350°F using a thermometer. Fry 4-5 pieces at a time for 3-4 minutes until golden brown and internal temperature reaches 165°F. Transfer fried chicken to paper towels to drain.
1.5 lbs chicken thighs
In a separate pan, combine soy sauce, rice vinegar, brown sugar, hoisin sauce, water, garlic, ginger, and dried chilis. Simmer on medium-low heat for 3-5 minutes. Mix 2 tablespoons cornstarch with 3 tablespoons cold water and stir into sauce until glossy and thickened.
0.25 cup soy sauce, 3 tbsp rice vinegar, 3 tbsp brown sugar, 2 tbsp hoisin sauce, 0.5 cup water, 4 cloves garlic, 1 tbsp fresh ginger, 7 dried red chili peppers, 2 tbsp cornstarch
Remove sauce from heat. Add fried chicken and toss gently to coat evenly. Garnish with sliced green onions. Serve immediately over steamed rice.
1.5 lbs chicken thighs, 2 green onions
