General Tso's Chicken: A Sweet, Spicy, and Irresistible Classic

Cut chicken thighs into 1-inch pieces. Pat dry. Whisk 1 large egg in a bowl, add chicken, toss to coat. In another bowl, combine 1/2 cup cornstarch, 1/4 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge chicken pieces in dry mixture, shaking off excess. Place on a wire rack.

In a medium bowl, whisk together 1/2 cup chicken broth, 1/4 cup soy sauce, 1/4 cup rice vinegar, 3 tablespoons granulated sugar, 1 tablespoon brown sugar, and 2 tablespoons cornstarch until smooth. Mince fresh ginger and garlic, have dried red chilies ready.

Heat 4 cups neutral oil in a wok to 325°F (160°C). Fry chicken in batches for 3-4 minutes until lightly golden and cooked through. Transfer to a wire rack. Repeat with remaining chicken.

Increase oil heat to 375°F (190°C). Return all fried chicken to the wok and fry for another 2-3 minutes until deeply golden brown and very crispy. Remove to a clean wire rack.

Carefully remove all but 1 tablespoon of oil from the wok. Over medium heat, add minced ginger and garlic; stir-fry for 30 seconds. Add dried red chilies (and optional red pepper flakes); stir-fry for another 30 seconds. Whisk sauce mixture again and pour into the wok. Bring to a simmer, stirring constantly, until sauce thickens and becomes glossy (1-2 minutes).

Remove wok from heat. Add double-fried crispy chicken pieces to the wok and toss gently to coat evenly. Stir in 1 tablespoon sesame oil. Transfer to a serving platter, garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed white rice.