1
Use a jaccard tool (or a fork) to pierce the chicken breasts about 10 times per side (or 20-30 times with a fork) to tenderize and help retain moisture during cooking.
2
Slice the breasts into long strips, then cut into roughly ¾-inch cubes, keeping them small since they'll expand once breaded and fried.
3
Combine the chicken with soy sauce, mirin, MSG, baking soda, and potato starch; mix well and marinate for 20 minutes.
4
Mix the flour, baking powder, garlic powder, salt, and potato starch to make the dry breading base. Separately whisk part of this dry mix with water to create a thin, pancake-like batter.
5
Stir some of the batter back into the remaining dry mix, then use your hands to crumble it into small craggy clumps — this texture is key to maximum crispiness.
6
Dip the marinated chicken in batches into the batter, gently coat, then transfer to the craggy dry mix, pressing gently to adhere a thick, even layer.
7
Refrigerate the breaded chicken for 20 minutes to let the coating hydrate slightly, improving adhesion.
8
Whisk together soy sauce, sesame oil, mirin, rice vinegar, sambal, ketchup, sugar, brown sugar, cornstarch, and MSG to make the sauce; set aside.
9
Heat oil to about 325°F (163°C). Fry the chicken in two batches, leaving untouched for the first minute, then gently nudging occasionally. Fry for about 6-8 minutes total until deeply golden and crispy, then drain.
10
In a wok with a bit of oil over high heat, stir-fry the scallion whites for about a minute, then add the dried chilies and stir-fry for another minute to infuse heat and aroma.
11
Add the grated ginger and garlic, stir-frying for 30-60 seconds, then pour the sauce around the hot edge of the wok, bring to a simmer, and reduce until thickened by about 15-20%.
12
Add the fried chicken to the sauce and toss quickly for just a few seconds so the sauce coats without over-softening the crust. Garnish with scallion greens and serve.
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