General Tso's Chicken: The Perfect Homemade Recipe

In a large bowl, beat the egg until smooth. Add the chicken pieces, salt, sugar, and white pepper. Mix well and let marinate for 10-15 minutes.

Place cornstarch in a separate shallow dish. Remove chicken pieces from the egg mixture and coat thoroughly in cornstarch. Set aside.

Heat vegetable oil in a wok or deep skillet to 375°F (190°C). Fry the chicken in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.

In a small bowl, mix cornstarch and water to make a slurry. Set aside.

Heat 2 tablespoons vegetable oil in a clean wok over medium heat. Add green onions, garlic, dried chilies, and orange zest. Stir-fry for 30 seconds.

Add sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and ground ginger. Stir and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens.

Add the fried chicken pieces to the sauce and toss gently. Cook for an additional 1-2 minutes. Transfer to a serving plate and garnish with additional green onions and sesame seeds if desired.