Step 1

Cut chicken thigh into equal 2" pieces and marinate with light soy sauce, shaoxing wine, kosher salt, white pepper, baking soda, cornstarch, and neutral oil. Mix and marinate for 20 minutes.

Step 2

Cut scallions into 3" pieces and minced garlic and ginger.

Step 3

In a small bowl, mix together chicken stock, light soy sauce, brown sugar, white pepper, and cornstarch.

Step 4

Heat 4 tbsp of neutral oil in a large pan or wok over high heat and cook chicken until golden brown (2-3 minutes) in batches if needed. Remove and set aside.

Step 5

Remove excess oil, leaving about 2 tbsp then saute garlic and ginger for 30 seconds until fragrant. Add scallions and dried red chilis and stir fry for another minute.

Step 6

Add back chicken and the premixed sauce. Continue stir frying and mixing over high heat until the sauce has thickened and serve with freshly steamed rice. Enjoy!