Hakka Chili Chicken | Indo-Chinese Fried Chicken Recipe | Chef Joshua Weissman

Ingredients

• 4 boneless skinless chicken thighs
• 1” knob ginger, grated
• ¼ tsp (1g) white pepper
• ¼ tsp (>1g) fresh ground black pepper
• 1 Tbsp (16g) dark soy sauce
• 1 tsp (8g) shaoxing wine
• 1 egg white
• 2 Tbsp (30g) kosher salt
• ½ cup (80g) all-purpose flour
• 2 Tbsp (20g) cornstarch
• ¼ tsp (1g) baking soda
• Kosher salt to taste
• 2 quarts (950ml) vegetable oil for frying
• 4 Thai chilis
• 2 green onions, medium diced
• 1 small yellow onion, medium diced
• 3 cloves garlic, finely chopped
• ½” knob ginger, grated
• ¼ cup (60ml) chicken stock
• 1 Tbsp (10g) vegetable oil
• 2 tsp (14g) Sriracha
• 4 tsp (28g) dark soy sauce
• 1 tsp (7g) light soy sauce
• 1 tsp (7g) Shaoxing wine
• 1 tsp (7g) white vinegar
• 1 tsp (7g) ketchup
• 1 tsp (3g) white pepper
• 4 tsp (16g) sugar
• 1 bunch cilantro, chopped, for garnish