Step 2

Cut the chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add the chicken.

Step 3

In a separate bowl, whisk together the flour and ½ cup cornstarch. Remove chicken from eggs with a slotted spoon, letting excess egg drain off, then transfer to the cornstarch mixture and coat well.

Step 4

Add oil to a large 10–12-inch skillet. Heat over medium-high until it reaches 350°F. Test by sprinkling in a little flour — it should fizzle immediately if hot enough.

Step 5

Fry the chicken in two batches for 3–4 minutes, flip and cook for another 3–4 minutes until cooked through. Total cook time is about 6–8 minutes per batch.

Step 6

Remove the fried chicken to a plate lined with paper towels to drain. Repeat until all chicken is cooked.

Step 7

Pour out the hot oil and wipe the pan clean. Add 1 tbsp of fresh oil along with the chopped garlic and shallot. Cook for 1 minute, then add the sauce. Simmer until it starts to thicken.

Step 8

Once the sauce is lightly bubbling, add the fried chicken and toss to coat. Continue to simmer for 1–2 minutes until the sauce is sticky and clings to the chicken.

Step 9

Serve over cooked white rice, garnished with sesame seeds and sliced scallions.