关于此食谱

香脆可口的鸡块裹上大胆、甜咸辛辣的酱汁——这道经典的美式中餐外卖最爱在家也能轻松做出来。鸡块经过双层裹粉，能达到最大的脆度，而光泽的酱汁在几分钟内就能完成。味道比外卖还好，而且你可以控制每一种食材。

步骤说明

1. 1

   In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, granulated sugar, ketchup, sesame oil, cornstarch, and water until smooth and the granulated sugar is dissolved. Set aside.

2. 2

   Pat the chicken thighs dry with paper towels — this is key for crispiness. In a bowl, beat the eggs. In a separate bowl, whisk together the all-purpose flour, cornstarch, garlic powder, salt, and black pepper.

3. 3

   Working in batches, dip the chicken thighs into the beaten egg, letting the excess drip off, then toss in the all-purpose flour-cornstarch mixture until fully and evenly coated. Set the coated pieces on a plate in a single layer.

4. 4

   Pour about 3 cups of vegetable oil into a wok or saucepan and heat ^[over medium-high heat] to ![350°F]. Use a meat thermometer for accuracy — oil that's too cool makes greasy chicken thighs; too hot burns the coating.

5. 5

   Fry the chicken thighs in batches of 8–10 pieces — do not crowd the pan. Cook for 4–5 minutes, turning once or twice, until golden brown and cooked through (%[internal temp 165°F]). Remove with a spider strainer or slotted spoon and drain on a paper towel-lined plate. Repeat with remaining chicken thighs.

6. 6

   For extra crunch, return all the fried chicken thighs to the hot oil for a second fry of 60–90 seconds. This double-fry technique makes the coating shatteringly crispy and helps it hold up in the sauce. Drain again on paper towels.

7. 7

   Carefully discard most of the frying oil, leaving just a thin film in the wok (or use a clean wok / skillet with 2 tbsp fresh oil). Heat ^[over medium-high heat]. Add the dried red chili peppers and stir-fry for 30 seconds until fragrant and slightly darkened.

8. 8

   Add the minced garlic and ginger and stir-fry for another 30 seconds until golden and very fragrant. Don't let them burn.

9. 9

   Give the sauce mixture a quick stir (the cornstarch settles), then pour it into the wok. Stir constantly and cook for 1–2 minutes until the sauce thickens, turns glossy, and coats the back of a spoon.

10. 10

    Add all the fried chicken thighs to the wok and toss quickly to coat every piece in the sauce. Work fast — you want the chicken thighs coated but still crispy. Taste and adjust seasoning if needed.

11. 11

    Transfer to a serving platter immediately. Garnish with sesame seeds and sliced green onions. Serve right away over steamed white rice or fried rice.