2poundsbonelessskinless chicken thighs or breasts, cut into 1 1/4-inch cubes
2tablespoonsminced fresh ginger
10-12chiles de arbol
2tablespoonsAsian sesame oil
sliced green onions for garnishoptional
Combine ingredients for sauce in a medium bowl and whisk well. Set aside.
In another medium bowl, whisk together 6 tablespoons cornstarch, 2 tablespoons soy sauce, 3 tablespoons peanut oil, and egg yolks. Stir in chicken and make sure all pieces are fully coated.
Place about 1-inch of peanut oil in a large pan. Heat oil to 375 degrees. Working in batches, fry chicken for about 4 minutes, flipping over halfway through cooking time. Place on paper towel-lined plate.
Either discard oil and wipe pan clean with a paper towel of use a clean pan. The oil will be very hot. Proceed with caution if you need to use the same pan.
Add 1/4 cup of oil to pan. (I use 1/4 cup of the oil used to fry the chicken.) Heat over high heat and add ginger, garlic, and chiles. Stir fry for 30 seconds. Give reserved sauce a stir and pour it into the pan. Cook until thickened, about 5 minutes.
Add chicken and cook 2 minutes, stirring to coat the chicken in sauce.
Drizzle sesame oil over chicken.
This recipe originally appeared on spicysouthernkitchen.com