General Tso's Chicken

In a large bowl, whisk together the 1 large egg, 1 tbsp soy sauce, 6 tbsp cornstarch (from the ½ cup), and ¼ cup all-purpose flour until a thick batter forms. Add the 1 ½ lb chicken pieces and toss until every piece is well coated.

In a small bowl, stir together the remaining 2 tbsp soy sauce, 3 tbsp hoisin sauce, 2 tbsp rice vinegar, 2 tbsp granulated sugar, 1 tbsp toasted sesame oil, and ½ cup chicken stock. Set the sauce aside.

Mix the 1 tsp cornstarch for slurry with 1 tbsp cold water in a small cup and set aside.

Pour the 2 cups vegetable oil into a wok or deep skillet and heat over medium-high until it reaches 350°F (175°C). A drop of batter should sizzle and float immediately.

Working in two or three batches to avoid crowding, fry the battered chicken pieces for 4–5 minutes per batch, turning once, until deep golden and cooked through. Transfer to a wire rack or paper-towel-lined plate.

After all batches are done, raise the oil to 375°F and fry all the chicken together for a second time, 60–90 seconds, until the crust is extra-crisp. Drain again and set aside.

Carefully pour off all but 1 tbsp of oil from the wok. Over medium-high heat, add the 6 dried red chilies and stir-fry for 30 seconds until they darken slightly and become fragrant.

Add the 3 cloves minced garlic and 1 tsp grated ginger to the wok and stir-fry for 30 seconds, keeping them moving so they don't burn.

Pour in the prepared sauce mixture and bring to a boil, stirring to scrape up any bits from the bottom of the wok.

Stir the cornstarch slurry once more and pour it into the boiling sauce. Stir constantly for 30–45 seconds until the sauce thickens enough to coat a spoon.

Add the fried chicken back into the wok and toss vigorously for 1 minute so every piece is glazed and the sauce clings tightly.

Transfer to a serving plate and garnish with the 2 sliced scallions and 1 tsp sesame seeds. Serve immediately over steamed rice.