For the Marinade:
1 cup chicken stock
1/2 cup water
1/2 cup soy sauce
1/4 cup honey
1/4 cup rice wine vinegar
3 tablespoons light brown sugar
2 tablespoons cornstarch
1 tablespoon sesame oil
1 1/2 pounds boneless, skinless chicken breast, cut into 1 inch chunks
For the Sauce:
1 tablespoon sesame oil
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 teaspoon chili paste (can substitute a couple pinches of red pepper flakes)
For the Coating & Frying:
3 egg whites
1 1/2 cups cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking soda
6 cups vegetable oil, for frying
Sesame seeds, to garnish
Scallions, sliced, to garnish
1. To make the marinade, whisk the chicken stock, water, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch and sesame oil in a bowl. Of this mixture, place 6 tablespoons into a zip lock storage bag and add the chicken; seal and refrigerate for at least 30 minutes. Set aside the remaining marinade in the bowl.
2. While the chicken is chilling in the marinade, heat the 1 tablespoon of sesame oil in a large skillet over medium heat until simmering. Saute the garlic, ginger and chile pasta until fragrant (about 2 minutes). Add 2 cups of the reserved marinade to the skillet and simmer, whisking constantly, until the mixture has become a darker brown and thickened. Remove from the heat and cover.
3. To prepare the chicken for coating and frying, whisk the egg whites in a shallow dish until foamy; set aside. Combine the cornstarch, flour, baking soda, and remaining marinade in a second shallow dish; mix using a fork until it resembles coarse meal.
4. Remove the chicken from the refrigerator and from the marinade. Pat the marinated chicken dry with paper towels.
5. Heat the oil in a Dutch oven over medium high heat until the oil registers 350 degrees.
6. While the oil is heating, prepare the chicken for frying. Toss half the chicken into the foamy egg whites until well coated, then dredge the chicken in the cornstarch mixture, pressing to adhere. Transfer the coated chicken to plate and repeat with the remaining chicken.
7. Fry half the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking. Transfer the cooked chicken onto a paper towel-lined plate to drain. Return the oil to 350 degrees. Repeat with the remaining chicken.
8. Warm the sauce over medium heat until simmering. Turn off the heat and add the fried chicken piece. Toss to coat and serve, sprinkling with sesame seeds and chopped scallions.
Source: The Brown Eyed Baker