This is one of the dishes I cook weekly at work. The chili chicken is to die for. Highly addictive.
I attribute half the goodness to the fact that we use boneless chicken thighs. They get mixed with (not marinated in) soy sauce, regular white vinegar, lots of salt and pepper, soy sauce, red food colouring, and a whole bunch of corn starch. You know there's enough corn starch when the whole thing clumps into a sticky, viscous mass.
Then it's off to the deep fryer. It's crucial to separate the chicken thighs completely from one another as they are placed into the hot oil. There's little hope in trying to do it later. Nor will they cook evenly/ thoroughly if left clumped. Fry, fry, fry until dark brown and crispy all over.
This delicious chicken gets added to what is more or less stir-fried vegetables. But everyone surely picks for the meat.
THE "STIR-FRY:"
The prep consists of chopped vegetables: red onions, red + green + orange + yellow peppers, and green cabbage.
The skillet is turned on high, with some oil. Garlic and ginger are sauteed, then whole cumin seeds are added, followed by some spices: salt, pepper, paprika, and cayenne. All the veggies are tossed in and stir-fried/ sauteed. Meanwhile, some white vinegar and soy sauce are splashed into the mix. Once the veggies are slightly softened, he adds a little "bc sauce," followed by the fried chicken, and it's cooked for another minute until the chicken is heated up.