Authentic General Tso's Chicken (VIDEO)

Add the chicken to a bowl and season with garlic, ginger, Shaoxing wine, light soy, white pepper, and kosher salt. Mix well and let marinate for at least 15 minutes.

In a large bowl, whisk together flour, cornstarch, baking powder, salt, and white pepper. Drizzle in some of your extra chicken marinade and combine to create craggily bits for extra texture. Coat your chicken pieces well, pressing the dredge in to make sure there are no bald spots. Keep the chicken in the dredge until ready to fry.

Premix your sauce by combining light soy, sugar, Szechuan chili, and chicken stock. Stir until the sugar is dissolved. In a separate bowl, mix together cornstarch and water to create a slurry.

Add the neutral oil to a large pot or wok and heat over medium high until the oil reaches 325°F. Fry the chicken pieces at 325F for 3-4 minutes (oil should not come down below 300F, work in batches if needed). Remove the chicken and bring the oil to 350F; fry the chicken pieces a 2nd time at 350F for 2 minutes until deep golden brown and crispy. Remove the chicken to a plate.

In a large wok, take 2 tbsp of the frying oil over medium high heat, and add the garlic and ginger. Stir fry for 15 seconds, then add the sauce. Turn the heat to high, stirring to combine, then add in the white vinegar and cornstarch slurry. Mix the sauce for 30 seconds or until sauce has thickened and is glossy. Add in the chicken and stir in sauce until well coated, about 1 minute.