Bang bang chicken

Combine the cut-up chicken thighs with 2 tablespoons soy, 2 tablespoons Shaoxing wine, some sesame oil, about four cloves' worth of garlic paste, half as much ginger paste, a little salt and white pepper and an egg white; mix very well, with gloves.

Refrigerate a couple of hours, or half an hour, whatever time there is.

For the bang bang sauce, mix mayo with half as much sweet chili sauce and half as much again of heat (chili crunch); add a tiny pinch of salt, taste, and adjust the heat to preference.

Lift each piece from the marinade, coat it well in cornstarch and lay it on a tray; repeat until all are done.

Deep-fry in batches of three at about 350, moving the pieces so they do not stick together, about four minutes per batch, until the thighs reach 175 internal (checked at 120 after a minute); let the oil come back up about a minute between batches.

Return all the chicken to the oil for a final fry of about a minute for extra crisp.

Rest 30 seconds, then toss with some of the sauce in a bowl, adding more as wanted, and finish with green onion.