Part 1: Preparing and Frying the Crispy Chicken

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with the light soy sauce, Shaoxing wine, sesame oil, and white pepper. Mix thoroughly to ensure every piece is coated. Let it marinate for at least 30 minutes in the refrigerator. This step not only infuses the chicken with flavor but also begins the tenderizing process. You can marinate for up to 4 hours for even deeper flavor.

2. Prepare the Breading: In a large, shallow dish or a reusable plastic bag, whisk together the cornstarch, all-purpose flour, baking powder, salt, and black pepper. Using a bag allows you to shake the chicken for an even, no-mess coating.

3. Dredge the Chicken: Take the marinated chicken out of the refrigerator. Using the “wet hand, dry hand” technique (one hand to move the wet chicken, the other to handle the dry flour) prevents clumping on your fingers. Transfer the chicken pieces, a few at a time, into the breading mixture. Toss or shake until each piece is generously coated. Shake off any excess flour and place on a separate plate. For an extra-crispy, armor-like coating, you can double-dredge: dip the floured chicken back into the marinade briefly and then into the breading mixture a second time.

4. Heat the Oil: In a large, heavy-bottomed pot, Dutch oven, or deep fryer, pour in the oil to a depth of at least 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). A kitchen thermometer is your best friend here for accuracy. If you don’t have one, dip the handle of a wooden spoon into the oil; if it starts to bubble steadily, the oil is ready.

5. First Fry: Carefully, using tongs or a spider strainer, place about a third of the breaded chicken pieces into the hot oil, one by one. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy chicken. Fry for 3-4 minutes, turning occasionally, until the chicken is cooked through and a pale, light golden color. You’re not looking for deep brown yet. Remove the chicken from the oil and place it on a wire rack to drain. Repeat with the remaining chicken. The wire rack is crucial, as it allows air to circulate, keeping the bottom crispy. Paper towels will trap steam and undo your hard work.

6. Second Fry (The Secret to Ultimate Crispiness!): This is the non-negotiable step for restaurant-quality results. Once all the chicken has been fried once, let it rest for a few minutes. Increase the oil temperature to 375°F (190°C). Carefully return all the chicken to the hot oil and fry for another 1-2 minutes. You’ll see it transform into a deep golden brown, and you’ll hear the crackle intensify. This second, hotter fry drives out any remaining moisture from the crust, making it incredibly and lastingly crispy. Remove and drain on the wire rack again.

Part 2: Making the Flavourful Chilli Sauce

1. Sauté the Aromatics: The cooking process for the sauce is fast, so have all your ingredients ready (“mise en place”). In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the minced garlic, minced ginger, and broken dried red chillies. Stir-fry for about 30 seconds until a fragrant aroma is released. Be vigilant to avoid burning the garlic.

2. Cook the Vegetables: Add the cubed onion and bell pepper to the wok. Stir-fry for 2-3 minutes. You want them to be tender-crisp—slightly softened but still retaining a vibrant color and a bit of a bite.

3. Combine the Sauce Ingredients: In a small bowl, whisk together the sweet chilli sauce, soy sauce, rice vinegar, honey (or brown sugar), ketchup, sriracha (if using), and chicken broth (or water). This ensures all the components are well-integrated before they hit the hot wok.

4. Thicken the Sauce: Pour the sauce mixture into the wok with the vegetables. Bring it to a lively simmer and let it bubble for a minute to allow the flavors to meld. In a separate small bowl, ensure your cornstarch and cold water slurry is smooth and free of lumps (using cold water prevents the cornstarch from clumping instantly). Pour the slurry into the simmering sauce while stirring constantly. The sauce will thicken and turn glossy in a matter of seconds.

Part 3: Bringing It All Together

1. Coat the Chicken: As soon as the sauce has thickened, turn off the heat. Immediately add the double-fried crispy chicken to the wok. Use a spatula to gently toss everything together until every piece of chicken is beautifully coated in the glossy chilli sauce. Work quickly to preserve the chicken’s crispiness.

2. Garnish and Serve: Don’t delay! Transfer the Crispy Chilli Chicken to a serving platter. Garnish with a generous sprinkle of thinly sliced spring onions for a fresh, sharp contrast, toasted sesame seeds for a nutty crunch, and fresh red chilli slices for an extra pop of color and heat. Serve immediately.