General Tso's Chicken

Ingredients

• 1 pound skinless chicken thighs, cut into bite-sized pieces
• 1 egg white
• 2 tablespoons dark soy sauce, divided
• 1 tablespoon Shaoxing wine (or mirin)
• ¼ cup light soy sauce
• 1 tablespoon brown sugar
• 1 cup cornstarch, divided
• 2 tablespoons hoisin sauce
• 2 tablespoons oyster sauce
• ¼ cup rice wine vinegar
• 1 teaspoon sesame oil
• 1 cup water
• 2 cups vegetable oil, for frying
• 3 cloves garlic, minced
• 2 tablespoons grated ginger
• 1 teaspoon red chili flakes
• 1 green onion, finely sliced, for garnish
• 1 teaspoon sesame seeds for garnish
• cooked rice, for serving

Instructions

1. In a large bowl, add the chicken, egg white, 1 tablespoon of dark soy sauce, and Shaoxing wine. Combine well so the chicken is coated.
2. In another bowl, mix together the remaining dark soy sauce, light soy sauce, brown sugar, 1 tablespoon of cornstarch, hoisin sauce, oyster sauce, rice wine vinegar, sesame oil, and water. Set aside.
3. Put the remaining cornstarch into a shallow dish. Toss the chicken into it, making sure each piece is well coated.
4. Preheat a wok or deep non-stick skillet with the oil. Heat oil to 350 F (or when a piece of chicken sizzles in the oil). Cook the chicken pieces for 2 to 3 minutes, until they're golden brown and crispy. Do not overcrowd the wok; cook in 2 batches if needed. Drain pieces on paper towels and set aside.
5. Discard most of the oil, leaving around 1 tablespoon in the wok. Then add the garlic, ginger, and chili flakes, and stir-fry for around 30 seconds. Then add the reserved sauce. Turn up the heat and bring it to a rapid simmer, and let the sauce thicken. Once you're happy with the consistency, add the chicken and toss through the sauce and make sure the chicken is well coated.
6. Sprinkle green onions and sesame seeds over the top of the chicken before serving with rice.