Add 1 ½ inches (3.8 centimeters) of vegetable oil to a Dutch oven over medium-high heat and preheat the oven to 350°F (176°C).
vegetable oil
Line a sheet tray with a wire rack.
Add the chicken to the egg mixture, and stir to combine.
1 ½ pound boneless skinless chicken thigh
Transfer the chicken, one piece at a time, into the flour and press firmly into the mixture. Pick it up and shake off any excess, then press firmly back into the flour mixture to create a craggly texture.
Drop each piece of chicken in individually and fry for about five to six minutes, or until lightly golden brown. Usually, 10-15 pieces will fit in one batch.
Remove the chicken pieces with a spider or slotted spoon, and transfer to the prepared sheet tray.
Repeat the process with the remaining chicken.
In a large stainless steel skillet over medium-high heat, add one teaspoon of vegetable oil. Once the oil is shimmering, add the garlic, ginger, red pepper flakes, and salt to taste. Cook for one to two minutes, stirring constantly to prevent any burning. Once the aromatics are fragrant, re-whisk the sauce and add it to the skillet.
1 teaspoon vegetable oil, ¼ teaspoon red pepper flakes, 1 garlic clove, kosher salt, 1 inch ginger
Bring the sauce to a simmer and cook for one to three minutes, stirring frequently. Add one to two tablespoons of cold water to create a silky sauce.
Add the fried chicken pieces and gently stir to combine. Cook the chicken in the sauce for two to three minutes, tossing to combine, or until it has absorbed some of the sauce but is still crispy.