Wo-chicken Bomber Recipe

Prep and marinate

Trim any excess fat from the chicken thighs and cut into 1 to 1.5-inch bite-sized pieces. In a bowl combine soy sauce, hoisin, rice vinegar, honey, sesame oil, grated ginger, minced garlic and black pepper. Add chicken, toss to coat fully, cover and marinate in the refrigerator for at least 30 minutes and up to 3 hours.

Make coating

After marinating, remove chicken from refrigerator. In a shallow bowl whisk together all-purpose flour, cornstarch, baking powder and salt. Stir in 3 tablespoons water to form a thin batter that will lightly cling to pieces (add up to 1 tablespoon more water if needed).

Coat chicken

Working in batches, shake excess marinade off the chicken pieces then dip each piece into the batter, ensuring an even thin coating. Let coated pieces rest on a wire rack for 5 minutes to set.

Fry

Pour vegetable oil into a heavy skillet to reach about 1/4-inch depth and heat over medium-high until shimmering (about 350°F / oil should sizzle when a small amount of batter drops in). Fry the chicken in a single layer, 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F). Work in batches to avoid crowding. Transfer fried chicken to a paper towel-lined plate to drain.

Make sauce

In a small saucepan combine sweet chili sauce, chicken stock (or water), dark soy, rice vinegar, brown sugar, minced garlic and red pepper flakes. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

Thicken and finish

Mix the 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1 minute more until glossy and slightly thickened. Remove from heat.

Toss chicken in sauce

Place the drained fried chicken into a wide bowl or back into the skillet set off the heat. Pour the hot bomber sauce over the chicken and toss quickly to coat each piece evenly. The residual heat will help the glaze adhere.

Transfer sauced chicken to a serving plate. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately with lime wedges on the side to squeeze over — the acidity brightens the dish.