General Tso's Chicken

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch chunks
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1 large egg
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1 1/2 quarts peanut or vegetable oil, for frying
• 1/4 cup soy sauce, for the sauce
• 1/4 cup chicken broth
• 3 tbsp rice vinegar
• 1/3 cup granulated sugar
• 1 tbsp hoisin sauce
• 1 tbsp cornstarch, for the sauce
• 2 tbsp vegetable oil, for the wok
• 8 whole dried red chiles
• 1 tbsp minced fresh ginger
• 4 cloves garlic, minced
• 3 scallions, cut into 1-inch lengths
• 1 tsp toasted sesame oil
• Steamed white rice, for serving

Before you cook

• Cut the chicken thighs into 1-inch chunks and toss them with the 2 tablespoons soy sauce and the Shaoxing wine.
• Let the chicken marinate at room temperature for 15 minutes.
• Whisk the sauce soy sauce, chicken broth, rice vinegar, sugar, hoisin, and 1 tablespoon cornstarch together in a small bowl until no lumps remain.
• Mince the ginger and garlic and cut the scallions into 1-inch lengths.

Steps

1. Beat the egg into the marinating chicken until every piece is slicked.
2. Add the 1/2 cup cornstarch, the flour, and the baking soda, and mix with your hands until the chicken wears a thick, shaggy coating.
3. Pour the frying oil into a wok or deep pot and heat it to 350 degrees Fahrenheit.
4. Lower half the chicken pieces in one at a time so they do not clump, and fry for 4 to 5 minutes until pale gold and cooked through.
5. Lift the chicken onto a wire rack and fry the second half the same way.
6. Raise the oil to 375 degrees Fahrenheit and fry all the chicken together for 1 to 2 minutes more, until deep gold and hard-crisp, then drain it on the rack.
7. Heat the 2 tablespoons vegetable oil in a large dry skillet or clean wok over medium-high heat.
8. Add the dried chiles and toss them for 20 seconds, until they darken and smell toasty.
9. Add the ginger and garlic and stir constantly for 30 seconds.
10. Whisk the sauce once more and pour it into the pan.
11. Stir the sauce for about 1 minute, until it turns glossy and coats the back of a spoon.
12. Add the fried chicken and the scallions and toss hard for 30 seconds, just until every piece is lacquered.
13. Drizzle in the sesame oil, give one last toss, and serve immediately over steamed rice.