Sweet & Sour Chicken

4-5 boneless chicken thighs, cut into 1 1/2″ cubes
2-3 T Shaoxing wine or sake
2 t ginger, grated
1 large garlic clove, very finely minced
1 t kosher salt
1/3 C corn starch
2 T mirin
1 egg, beaten
vegetable or peanut oil for frying

1 poblano pepper
1 red or yellow bell pepper
1 large yellow onion

Sauce:
4 T white sugar
4-6 T white rice vinegar (depending on how sour you like it)
2 T Chinkiang black Chinese vinegar
2 T light soya sauce
1 T dark soya sauce
3 T hoisin sauce
1 T ginger, grated
4 T Shaoxing wine or sake
1/2 C chicken stock or water
4 t corn starch

Marinate the chicken with the wine and aromatics for a minimum of an hour up to overnight. Before cooking, add the corn starch, mirin and beaten egg to the chicken and mix very well. Add more corn starch if too liquid, more mirin if not saucy enough. Shallow fry in a wok or cast iron dutch oven on medium-high until just barely cooked through. Remove to paper towels to drain.

Mix all ingredients for the sauce together and set aside.

Cut the peppers and onions into 2″ square pieces, then stir fry over high heat for 1-2 minutes until just barely softened, with slight charring and blistering. Add in the chicken and stir fry until warmed back through and then add in the sauce. Cook for a minute or so until the sauce thickens up. If too thick add in some water/sake to thin it out. Serve over steamed rice.

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