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1
Cut the chicken thighs into uniform finger-length pieces.
2
Season the chicken with salt, cooking wine, white pepper, and a small amount of sugar. Mix well and let sit for 20–30 minutes to allow the flavors to be absorbed.
3
In a bowl, combine all-purpose flour and cornstarch in a 3:1 ratio. Add baking powder, baking soda, an egg, white vinegar, and cooking oil. Gradually add water while stirring until the batter reaches a thick, sticky consistency (some lumps are fine). Let rest for 20–30 minutes.
4
Dip each piece of marinated chicken into the batter, making sure it is completely coated.
5
Heat the oil to 130–140°C (280–300°F). Using chopsticks or skewers, carefully place the battered chicken pieces into the hot oil one at a time. Once they float, turn them to ensure even cooking. Fry until golden.
6
Remove the first batch of fried chicken. Heat the oil to approximately 180°C (350°F) for the second frying. Return all the chicken to the oil and fry again until the exterior is crispy and the interior is tender with a golden color.
7
Heat cooking oil in a wok or pan and stir-fry the onion and scallion until fragrant. Add tomato ketchup and a little water, and let it blend together. Season with salt and rock sugar.
8
Add hawthorn slices (or strawberry jam) and Worcestershire sauce, and cook until the flavors are fully incorporated. Strain out the onion and hawthorn pieces using a fine mesh sieve.
9
Add white vinegar to make the sauce tangy. Add potato starch slurry to thicken the sauce and give it a glossy appearance.
10
Add green and red bell peppers. Toss in the fried chicken and stir to coat evenly with the sweet and sour sauce. Plate and serve.
PrimedTableBETA
