Ingredients
1 1/4 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/3 cup oyster sauce
1 tablespoon Shaoxing wine
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil, plus more for frying (about 8 cups)
2 large eggs
1 cup cornstarch
1 3/4 teaspoons kosher salt (such as Diamond Crystal)
5 garlic cloves, chopped
5 teaspoons tomato paste
1/4 cup lightly packed light brown sugar
3 tablespoons rice vinegar
1/2 teaspoon crushed red pepper
2 teaspoons toasted sesame seeds
4 cups steamed jasmine rice
4 cups steamed broccoli florets, (optional)
Directions
1
In a medium bowl, add chicken thighs, 2 tablespoons of oyster sauce, Shaoxing wine and 1 teaspoon sesame oil. Mix until well combined and let marinate for 5 minutes.
2
Meanwhile, in a large, heavy-bottomed pot or Dutch oven, heat 2 inches of vegetable oil over medium-high to 375 degrees. (Check temperature with a deep-fry thermometer.)
3
Beat eggs in a wide, shallow dish. Add cornstarch to a second shallow dish. Place half of the chicken in the egg mixture and toss until fully coated, allowing excess to drip back onto the dish. Transfer chicken to the cornstarch; toss until each piece is fully coated. Using a slotted spoon, transfer the chicken to the oil; fry until golden brown and fully cooked, turning occasionally, about 6 minutes. Remove with the slotted spoon to a large paper towel-lined bowl and season with 1½ teaspoon salt. Repeat with remaining chicken. (The oil should return to 375 degrees before frying the new batch.)
4
In a small saucepan over medium-low heat, combine 2 tablespoons vegetable oil and the garlic. Cook, stirring occasionally, until the garlic is golden brown, 1 to 2 minutes. Add the tomato paste and fry, stirring often, until the oil is stained and the tomato paste becomes a shade darker, about 2 minutes. Stir in 3 tablespoons water, the brown sugar, vinegar, the remaining 3 tablespoons oyster sauce, the remaining 2 teaspoons sesame oil, crushed red pepper and ¾ teaspoon salt. Increase heat to medium and cook until the mixture thickens slightly and coats the back of a spoon, 1 to 2 minutes.
5
Remove the paper towel from the bowl of fried chicken and pour the sauce all over. Toss until the chicken is well coated. Transfer to a plate and sprinkle with toasted sesame seeds. Serve with steamed rice and broccoli, if desired.