Wo-chicken Bomber Recipe

Trim excess fat from chicken thighs and cut into 1½–2 inch bite-size pieces so they cook quickly and evenly.

In a medium bowl combine soy sauce (3 tbsp), hoisin (2 tbsp), rice vinegar (1 tbsp), sesame oil (1 tsp), minced garlic (3 cloves), grated ginger (1 tsp), brown sugar (1 tbsp) and black pepper (1 tsp). Stir until sugar dissolves and mixture is uniform.

Add the chicken pieces to the marinade, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 3 hours. Remove chicken from fridge 15 minutes before cooking to come closer to room temperature.

In a shallow bowl or plate whisk together flour (3 tbsp), cornstarch (2 tbsp), baking powder (1 tsp), salt (3 tsp) and coarse black pepper (1/2 tsp) until evenly combined.

Remove marinated chicken from bowl, letting excess marinade drip off; reserve any leftover marinade for later (do not use raw marinade on finished chicken without cooking). Dredge each piece evenly in the dry coating, pressing lightly so a thin layer adheres. Shake off excess and set coated pieces on a tray while heating oil.

Pour about 1 cup neutral oil into a heavy skillet (cast iron or stainless) or shallow frying pan to create a 1/4–1/2 inch depth of oil. Heat over medium-high until oil reaches 350°F (175°C) or until a small pinch of coating sizzles immediately when dropped in. If you don't have a thermometer, test with a small piece: it should sizzle and float steadily.

Working in a single layer and not overcrowding the pan, fry coated chicken pieces 2–3 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain oil temperature. Remove cooked chicken to a wire rack or paper-towel-lined plate to drain. Repeat with remaining pieces.

While chicken is frying, combine hoisin (3 tbsp), soy sauce (1 tbsp), sweet chili sauce (2 tbsp), water (3 tbsp), rice vinegar (1 tsp), honey (1 tbsp), minced garlic (1 clove) and red pepper flakes (1/4 tsp) in a small saucepan over medium heat.

Bring the mixture to a gentle simmer, stirring to combine. Mix the cornstarch slurry (1 tsp cornstarch mixed with 1–2 tsp cold water) until smooth, then slowly whisk into the simmering sauce. Continue to simmer 1–2 minutes until sauce thickens to a glossy glaze that coats the back of a spoon. Taste and adjust: add a pinch more honey for sweetness or a few drops of soy for saltiness.

Remove from heat and keep warm until ready to toss with chicken.

Place the drained fried chicken pieces in a large mixing bowl. Pour the warm WO Bomber glaze over the chicken and toss gently but thoroughly so each piece is evenly coated. Work quickly so the coating retains some crispness but becomes nicely glazed.

Transfer glazed chicken to a serving plate. Sprinkle toasted sesame seeds (1 tsp) and sliced scallions (2 tbsp) over the top. Serve immediately with lime wedges (optional) for a bright squeeze of acid.

Leftovers: store chicken and sauce separately in an airtight container in the refrigerator for up to 2 days. Re-crisp chicken in a 375°F (190°C) oven for 6–8 minutes and reheat sauce gently on the stove before tossing.