Chicken Marinade

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1 lb boneless, skinless chicken thighs (preferable - more juicy) or breast (cut into ¾” cubes)

1 egg white (whisked)

1 tsp soy sauce

1 tsp rice vinegar or white vinegar

¼ tsp baking soda

¼ tsp kosher salt

3 tbsp cornstarch

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Dry Coating

⅓ cup all-purpose flour

⅓ cup corn starch

¾ tsp kosher salt

½ tsp baking powder

½ tsp red chili powder or cayenne

¼ tsp raw cane sugar

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Manchurian Sauce

¾ cup vegetable stock (or chicken stock)

⅓ cup tomato purée or tomato sauce (from a can or jar)

2 tbsp ketchup (I use Hunt's Natural or Heinz Organic)

2 tbsp chili garlic sauce (preferably South-Asian style, or sub 1 tbsp Huy Fong Chili Garlic Sauce - See Note 1)

1 ½ tbsp raw cane sugar (may vary depending on sauces)

1 tbsp soy sauce

¾ tsp kosher salt

½ tsp red chili flakes

⅛ tsp white pepper or black pepper

1 tsp cornstarch

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Stirfry

2 tbsp neutral oil such as avocado oil (plus more for frying chicken - See Note 2)

4 green onions (scallions) (finely chopped white and light green parts, sliced green parts for garnish)

5 garlic cloves (finely chopped or minced)

Inch piece ginger (finely chopped or minced)

1 small Thai (bird’s eye) green chili or Serrano pepper ( finely chopped)

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Garnish

Green parts of green onions

Toasted or untoasted sesame seeds (optional)

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1. Marinate chicken: Rinse the chicken in cold water and drain. Transfer the chicken to a small bowl and lightly pat it dry. Toss with all ingredients listed under Chicken Marinade. Set aside.

2. Combine dry coating: In another medium bowl, combine the Dry Coating ingredients and set aside.

3. Make sauce: In a small bowl or large measuring cup, whisk together all the ingredients listed under Manchurian Sauce. Set aside.

4. Preheat oil: Heat a medium frying pan or heavy-bottomed pot over high heat. Add oil so that it’s at least ½”/1.27 cm deep. It should be deep enough so the chicken doesn’t stick to the bottom. Once the oil is hot, adjust heat level as needed to maintain medium-high heat (around 320-350°F/175°C).

5. Fry chicken: Transfer half the chicken from its egg white marinade to the dry coating mixture. Toss to coat so that the dry coating adheres well. One at a time, lift the chicken, dust off the excess coating, and gently place it into the hot oil. Fry, turning occasionally, until golden and crispy, about 4 minutes. Remove with a slotted spoon and transfer to a paper-towel lined plate. Repeat with the remaining chicken.

6. Stir-fry: Heat oil in a wok or large nonstick skillet over medium-high heat. Add the white and light green parts of the green onion, garlic, and ginger. Sauté for 1 minute. Then add the green chili pepper and stir fry for another 30 seconds, until the garlic and ginger are golden and beginning to brown. Stir in the sauce and allow to come to a simmer for about 2 minutes.

7. Toss: Add the chicken back to the wok and toss just until coated (quickly so not to lose the crisp!). Turn off the heat and garnish with green parts of the green onion and sesame seeds, if using. Serve immediately with white rice, fried rice, noodles, or by itself.