Step 1

Finely mince chicken and season with salt, white pepper, sesame oil, and baking soda

Step 2

In a bowl mix together the oyster sauce, mushroom water, light soy sauce, dark soy sauce, vinegar, sake, sugar, sesame oil and cornstarch.

Step 3

Heat a high smoke point neutral oil to 400F and add in the rice vermicelli. Let them puff up and immediately remove and drain on a paper towel. Remove the oil leaving 2 tbsp in the wok.

Step 4

Heat the oil over medium heat in the wok and add the garlic and scallion whites and stir fry for 15 seconds. Add the chicken and stir fry for 2 minutes over high heat until 80% cooked through, then add the mushrooms and water chestnuts and stir fry for another minute until the chicken is fully cooked.

Step 5

Add the sauce and stir fry over medium high heat until the sauce is absorbed and slightly thickened and glossy. Add in the scallion greens, mix and finish with a drizzle of sesame oil.