Better than the Friday-night takeout and not much harder than ordering it. Chicken gets a three-step dredge for the crunch, then shallow-fries on the flat-top until deep golden. The sauce is a sweet-salty-sticky-spicy glaze that reduces fast and coats every piece. Set up the three dredging bowls and mix the sauce before you heat the oil, because once the chicken is frying it moves quick. Adapted from Nicky Corbishley's Kitchen Sanctuary recipe, cooked on the steel.
This recipe moves fast once the oil is hot, so everything gets set up first. The chicken runs through a three-bowl dredge, which is what gives it the craggy, takeout-style crunch.
The three-layer coating is the whole texture of this dish. Cornstarch first so the egg has something to grip, egg next as the glue, seasoned flour last for the crust.
The flat-top is great for this. Pool the oil on one hot zone and fry the chicken in a shallow layer, which uses less oil than a wok and gives every piece contact with the steel.
Wipe the frying oil off a zone and pour the sauce straight onto the hot steel. It bubbles and thickens fast into a glossy glaze.
Kill the heat and serve it right away while the coating is still crisp under the glaze. The longer it sits, the softer it goes.
Takeout-at-home night wants funk, nothing precious. Quick, bright, a little flashy, the same energy as chicken hitting hot oil. Turn it up and don't overthink the cook.
Per serving, one of four, sauce included but not the rice. Add roughly 200 cal and 44g carbs for a cup of white rice. Serve with steamed broccoli or snap peas to round the plate.