Step 1

Prepare the chicken thigh by trimming the fat off. Slice the chicken into bite size pieces

Step 2

Mix the beaten egg, salt, and 1 clove of minced garlic with the chicken in a bowl

Step 3

Pour the corn starch into another large bowl. Dredge each piece of chicken in the corn starch so that it is completely covered

Step 4

In a deep pan or wok, add enough cooking oil so that the chicken pieces will be fully submerged and heat over high heat. You'll know the oil is hot enough if when you put a piece of chicken in, the oil starts boiling around it

Step 5

Add half of the chicken to the oil. We only do half so that we don't overcrowd the pan and lower the temperature too much. Flip the chicken periodically to ensure all sides are evenly cooked. When the chicken is a light golden brown (5-10 minutes), remove from oil and cook the second batch the same way

Step 6

After the chicken is done frying, place on a plate lined with a paper towel to soak up the oil. We'll let the chicken cool before we flash fry it the second time

Step 7

In the meantime, we'll prepare the sauce. In a skillet, combine the sauce ingredients (don't forget the extra 2 cloves of garlic) and mix well

Step 8

Heat up the sauce over medium heat until it starts to boil, then reduce to medium-low. Simmer for 5 minutes while stirring until the sauce thickens a bit, then reduce to lowest heat

Step 9

When the sauce is almost done, reheat your oil over high heat. When the oil is hot enough, flash fry the chicken for 30 seconds to 1 minute. Your chicken should be a nice golden brown at this point. Remove from heat again and place on a plate lined with a paper towel

Step 10

Now, mix the chicken into the sauce in the skillet and cook over low heat until the chicken is fully covered by the sauce. Remove from heat and serve immediately