What??  Chinese food from a dutch oven?  Yes!  Definitely!

Ingredients:

• 1/2 cup hoisin sauce
• 1/4 cup white vinegar
• 3 Tablespoons soy sauce
• 3 Tablespoons sugar
• 2 Tablespoons cornstarch
• 1 1/2 cups water
• 1 1/2 lbs boneless, skinless chicken breast, cut into bite-sized pieces
• 4 cups vegetable oil
• 4 garlic cloves, minced
• 2 Tablespoons grated fresh ginger
• 1/2 teaspoon red pepper flakes
• 3 large egg whites
• 1 1/2 cups cornstarch
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda

Preparation
In a medium bowl, whisk together the hoisin sauce, vinegar, soy sauce, sugar, 2 Tablespoons corn starch, and water. 



Put the chicken pieces in a ziplock bag, add 6 Tablespoons of the hoisin mixture, mix to coat, and place the chicken in the refrigerator for at least 30 minutes.



Heat 2 Tablespoons of the oil in a 10-inch dutch oven over a full bed of coals until the oil shimmers.  Add the garlic, ginger, and pepper flakes and stir for about 1 minute. 



Add two cups of the hoisin mixture and simmer, stirring constantly, until the sauce is dark brown and bubbly. 



It will be fully thickened when the sauce comes to a boil.  Remove from the heat, cover and keep warm.

Whisk the egg whites in a shallow dish until they are foamy.  In another shallow dish, combine the 1 1/2 cups cornstarch, flour, baking soda, and remaining hoisin mixture until the mixture resembles coarse meal.  Remove the chicken from the marinade and pat dry with paper towels.



Toss half of the chicken with the egg whites until well-coated.  Dredge the chicken in the cornstarch mixture, pressing to adhere.  Transfer the coated chicken to a plate and repeat with the remaining chicken.

Meanwhile, heat the oil in a 12-inch dutch oven over a full bed of coals until the oil is 350 degrees.  Fry half of the chicken until it is golden brown, about 3 minutes, turning each piece halfway through cooking. 



Transfer the chicken to a paper towel-lined plate. 



Return the oil to 350 degrees and repeat with the remaining chicken..

To serve, warm the sauce until it is simmering.  Add the crispy chicken and toss to coat.



Serve over rice. 



Serves 4.