Pollo Chijaukay

Ingredients

• 1.5 pounds boneless skinless chicken thighs – trimmed and cut into 1-inch pieces
• 2 tablespoons soy sauce – for marinade
• 1 tablespoon shaoxing wine – for marinade
• 1 teaspoon ginger – finely grated, for marinade
• 1 teaspoon garlic – finely minced, for marinade
• 1 egg white – lightly beaten
• 0.25 teaspoon white pepper
• 1 tablespoon cornstarch – stirred into marinade
• 0.75 cup cornstarch – for coating
• vegetable oil – for deep-frying
• 1 cup chicken stock
• 2 tablespoons soy sauce – for sauce
• 2 tablespoons oyster sauce
• 1 tablespoon shaoxing wine – for sauce
• 1 teaspoon sugar
• 1 teaspoon ginger – finely minced, for sauce
• 2 teaspoons garlic – finely minced, for sauce
• 1 teaspoon sesame oil
• 2 tablespoons cornstarch – mixed with water for slurry
• 2 tablespoons water – for slurry
• 4 scallions – thinly sliced, whites and greens separated
• white rice – cooked (for serving)

Instructions

1. Marinate the chicken: In a bowl, whisk the soy sauce (for marinade), Shaoxing wine (for marinade), grated ginger (for marinade), minced garlic (for marinade), egg white, and white pepper. Stir in 1 tablespoon cornstarch until smooth, then add the chicken and toss to coat. Let sit 15 minutes while you prepare the rest.
2. Make the sauce base: In a measuring cup, combine the chicken stock, soy sauce (for sauce), oyster sauce, Shaoxing wine (for sauce), and sugar; set aside.
3. Make the slurry: In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons water until smooth; keep nearby.
4. Prepare the scallions: Thinly slice the scallions and keep the whites and greens separate.
5. Heat the oil: Pour vegetable oil into a deep pot to a depth of 1.5–2 inches and heat to 350°F/175°C.
6. Coat the chicken: Place 3/4 cup cornstarch (for coating) in a shallow bowl. Lift pieces of chicken from the marinade, let excess drip off, then dredge in cornstarch, pressing so an even, dry coat adheres. Shake off excess.
7. First fry: Fry the chicken in batches without crowding until light golden and just cooked through, 3–4 minutes per batch (internal temp about 160°F/71°C). Drain on a rack. Let rest 2 minutes.
8. Second fry: Increase oil to 375°F/190°C. Fry the chicken again in batches until deep golden and very crisp, 1–2 minutes. Drain on a rack.
9. Build the sauce: In a wok or large skillet over medium-high heat, add 2 tablespoons of the frying oil. Stir-fry the scallion whites with the minced ginger (for sauce) and minced garlic (for sauce) until fragrant, about 30 seconds.
10. Thicken and finish: Pour in the sauce base and bring to a simmer, 1–2 minutes. Stir the slurry to re-combine and drizzle it in while stirring until the sauce turns glossy and lightly coats a spoon, 30–60 seconds. Add the fried chicken and toss to coat evenly. Off the heat, stir in the sesame oil and scallion greens.
11. Serve immediately with cooked white rice.