
This crispy firecracker chicken is tossed in a glossy sweet-spicy garlic sauce that delivers bold takeout-style flavor at home. Double-fried chicken stays crunchy under the sticky sauce, making it a great choice for dinner or sharing.
Cut the chicken thighs into bite-size pieces. In a medium bowl, combine the chicken with water, soy sauce, white pepper, MSG if using, salt, garlic powder, onion powder, and sesame oil. Let the chicken marinate for 15 minutes.
Add the cornstarch, flour, baking soda, and enough water to the marinated chicken to form a thick batter that lightly coats each piece. Mix well so the chicken is evenly covered.
In a separate bowl, stir together the chicken stock, sugar, dark soy sauce, rice vinegar, chili garlic sauce, and the remaining sauce ingredients until the sugar is mostly dissolved. Set aside.
Heat 2 to 3 cups of vegetable oil in a deep pot to 335°F (170°C). Fry the chicken in batches so the pot is not crowded, keeping the oil between 325°F and 335°F (163°C to 170°C). Cook for 5 to 6 minutes, or until lightly golden and cooked through.
Transfer the fried chicken to a wire rack or paper towel-lined plate and let it rest for 10 minutes. Return the oil to 335°F (170°C), then fry the chicken a second time in batches for 2 to 3 minutes until deeply golden and very crisp.
Heat a clean wok or skillet over medium heat and add 2 teaspoons of the frying oil. Add the minced garlic and cook for a few seconds until fragrant, then pour in the sauce mixture and bring it to a gentle simmer.
If needed, thicken the sauce with a small cornstarch slurry, stirring constantly, until it lightly coats the back of a spoon. Add the crispy chicken and toss for about 1 minute, just until evenly glazed. Serve immediately with chopped scallions on top.
For less heat, use 1 tsp chili garlic sauce; for a spicier version, use the full amount. Fry in small batches to keep the coating crisp, and sauce the chicken only right before serving so it stays crunchy. Leftovers can be refrigerated for up to 3 days, but the coating is best when fresh.