Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 2 teaspoons salt
• 1 teaspoon ground white pepper
• 1 teaspoon five spice powder
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 cups vegetable oil for frying
• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 1/4 cup Chinese rice wine or dry sherry
• 2 tablespoons honey
• 1 tablespoon ginger, freshly grated
• 2 garlic cloves, minced
• 1 tablespoon sesame oil

Instructions:

1. Prepare the chicken by marinating it in soy sauce and rice vinegar for 5-10 minutes.
2. In a shallow dish, mix together flour, cornstarch, salt, white pepper, and five spice powder.
3. Heat vegetable oil in a large frying pan or wok to 350°F (175°C).
4. Dredge the marinated chicken in the flour mixture, ensuring it's well-coated.
5. Carefully place chicken into the hot oil and fry each piece for about 15-20 minutes until golden and cooked through, turning occasionally to ensure even frying.
6. While the chicken is frying, prepare the barbecue sauce by combining hoisin sauce, soy sauce, rice wine, honey, ginger, garlic, and sesame oil in a saucepan.
7. Simmer over medium heat, stirring occasionally, for about 5 minutes until slightly thickened.
8. Once the chicken is fried and crispy, remove from the oil and let it drain on paper towels.
9. Brush the hot fried chicken with the barbecue sauce generously.
10. Serve immediately, garnished with thinly sliced green onions or sesame seeds if desired.

Notes:

Feel free to add your favorite vegetables or protein to customize this dish.