Makes 4 servings
2 cubes (about 1 ounce) red fermented bean curd
1 teaspoon dried red chili flakes
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 pound boneless chicken thighs, cut into 1/2-inch-wide strips
Vegetable oil for deep-frying
2 tablespoons cornstarch
1 green onion, green parts only, chopped
To make the marinade, in a medium bowl mash the bean curd to a paste with the tines of a fork. Add the sugar, salt, and white pepper and mix well. Add the chicken, cover, and marinate in the refrigerator for 1 hour or up to 4 hours.
Pour oil into a wok, stir-fry pan, or 2-quart saucepan to a depth of 2 inches and heat to 350 degrees F. Mix the cornstarch and egg with a whisk in a medium bowl. Add the chicken and stir to coat evenly. Working in batches, deep-fry the chicken, stirring gently to prevent the pieces from sticking together, until golden brown and crisp, about 5 minutes per batch. Remove with a wire strainer or slotted spoon and place on paper towels to drain.
Divide the chicken among 4 parchment paper cones, little brown paper bags, or individual bowls. Garnish each with some of the green onions and serve.