For the marinade:

1 egg white
2 tablespoons of dark soy sauce
2 tablespoons of rice wine
2 tablespoons of vodka
1/4 teaspoon baking soda
3 tablespoons of corn starch
1 pound of crocodile eye fillet, cut into 1/2 to 3/4 inch chunks

For the dry coating

1/2 cup of flour
1/2 cup of cornstarch
1/2 teaspoon baking powder
1/2 teaspoon of kosher salt

For the sauce

3 tablespoons of dark soy sauce
2 tablespoons of rice wine
2 tablespoons of chinese rice vinegar
3 tablespoons homemade or store bought chicken stock
1 tablespoon chinese chili paste
4 tablespoons of sugar
1 teaspoon of roasted sesame seed oil
1 tablespoon of corn starch
2 teaspoons of vegetable oil
2 teaspoons of minced garlic
2 teaspoons of minced fresh ginger
2 teaspoons minced scallion bottoms
6 - 8 whole scallions, white parts only, sliced thinly
8 small dried red chinese or arbol chilies

To finish

1 1/2 litres of vegetable oil for frying
1 package of fried rice noodles or chinese fried noodle


For the marinade: 

1. Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, rice wine, and vodka and whisk to combine. Add baking soda and corn starch to the large bowl and whisk to combine.
2. Add crocodile to large bowl and turn with fingers to coat. Cover with plastic wrap and set aside. 

For the dry coat:

1. Combine flour, corn starch, baking powder and 1/2 teaspoon of salt in a large bowl. Whisk until well combined and set aside. 

For the sauce:

1. Combine soy sauce, rice wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.
2. Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out any sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boil and thickens, about 1 minute. Add scallion segments.
3. Transfer sauce to a bowl to stop cooking but don't wipe out skillet. 

To finish:

1. Heat vegetable oil in a large wok or dutch oven to 350F and adjust flame to maintain temperature. Working a little bit at a time, transfer crocodile pieces from the marinade into the dry coat mixture, tossing in between each addition to coat the crocodile. When all croc is added to dry coat, toss with hands, pressing dry mixture onto the crocodile pieces so it adheres, and making sure that every piece is coated thoroughly. 
2. Lift croc chucks on piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop). Once all crocodile is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain temperature of 325 to 375F. Do this until crocodile is cooked through and very crispy, about 4 minutes. Transfer crocodile to a paper towel-lined bowl to drain. 
3. Add crocodile to empty skillet and return sauce to skillet. Toss the croc, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately  by placing the sauced crocodile meat on top of your fried noodles. You may garnish with sliced green scallion, cilantro, and some more dried chilies.