Trim excess fat from the chicken thighs and cut into 1 to 1 1/2-inch bite-size pieces. In a bowl, toss the chicken pieces with 1/2 teaspoon salt and 1/8 teaspoon white pepper. Set aside 10 minutes to lightly marinate.

Prep shrimp

Pat shrimp dry with paper towels and, if desired, leave tails on for presentation. Lightly season with a pinch of salt and a few drops of sesame oil. Keep refrigerated until ready to cook.

Make Marinade & Sauce

In a medium bowl, whisk together 1/4 cup soy sauce, 2 tablespoons hoisin sauce, 2 tablespoons rice wine, 1 tablespoon Shaoxing wine, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 teaspoon chili garlic sauce, 1 tablespoon honey, and 1 teaspoon rice vinegar until smooth.

In a small cup, mix 2 teaspoons cornstarch with 1/2 cup chicken or vegetable stock until dissolved. Add the cornstarch slurry to the sauce mixture and taste; adjust sweetness or acidity with an extra 1/2 teaspoon honey or 1/2 teaspoon rice vinegar if desired. Set sauce aside.

Batter & Fry Chicken (Dragon — crispy)

In a shallow bowl, whisk 1 egg with 1/4 cup cold water until combined. In a separate bowl, combine 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, 3/4 teaspoon salt, and 1/4 teaspoon white pepper. Pour the egg mixture into the dry ingredients and stir just until a slightly lumpy batter forms; do not overmix.

Heat about 2 cups (or enough) neutral oil in a wok or deep skillet to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily.

Working in batches, dredge the seasoned chicken pieces through the batter, letting excess drip off, and carefully lower into the hot oil. Fry until golden-brown and cooked through, 4–6 minutes depending on size. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Keep warm in a low oven (200°F/95°C) while you finish the rest.

Sauté Shrimp & Vegetables (Phoenix — tender and bright)

Heat a tablespoon of neutral oil in a large wok or heavy skillet over medium-high heat. Add the minced garlic and julienned ginger and stir-fry 20–30 seconds until fragrant but not browned.

Add the shrimp to the wok and stir-fry 1–2 minutes until they begin to turn pink on the edges but are not fully cooked. Remove shrimp to a plate and set aside.

Add another tablespoon of oil if needed. Add the sliced red bell pepper and broccoli florets and stir-fry 2–3 minutes until bright and just tender-crisp. Add pineapple chunks and continue to stir 1 minute.

Return the shrimp to the wok with the vegetables. Give the prepared sauce one stir (the cornstarch may have settled) and pour it into the wok. Stir constantly while the sauce comes to a simmer; it will thicken and become glossy in 1–2 minutes. Cook until shrimp are opaque and cooked through, about another 1–2 minutes. Taste and adjust seasoning with a pinch of salt or a splash of soy if needed.

Combine & Finish

Add the fried chicken pieces to the wok with the shrimp and vegetables so everything is coated in sauce. Toss gently to combine, taking care not to break the crispy coating too much; cook 30–60 seconds so everything is heated through and the sauce clings to the chicken.

Turn off the heat and stir in sliced scallions (reserve a few for garnish). Sprinkle with toasted sesame seeds and chopped cilantro if using. Squeeze a little lime over the dish if desired.

Serve

Divide cooked jasmine rice among 4 plates or bowls (about 1 cup rice per serving). Top with the Dragon & Phoenix mixture so each portion gets both crispy chicken (Dragon) and shrimp/vegetable (Phoenix) components.

Garnish with remaining scallions, extra sesame seeds, and lime wedges on the side. Serve immediately while the chicken is still crisp and the shrimp are tender.