General Tso's Chicken

Double-frying the chicken — once to cook it through, once to crisp it — is exactly how Chinese-American takeout gets that shattering crust under a sticky sauce.

Instructions

1. 1

   In a bowl, toss the chicken pieces with the egg white and 3 tablespoons cornstarch until evenly coated in a thin, sticky batter.

2. 2

   Place the 1/2 cup cornstarch in a separate shallow dish. Dredge each piece of battered chicken in the dry cornstarch, shaking off excess, and set aside on a plate.

3. 3

   Heat about 2 inches of vegetable oil in a heavy pot or wok to 325°F (165°C). Fry the chicken in batches for 3–4 minutes, until just cooked through but pale gold. Remove with a slotted spoon and drain on a wire rack.

4. 4

   Increase the oil temperature to 375°F (190°C). Return the chicken to the hot oil in batches and fry again for 1–2 minutes, until deeply golden and shatteringly crisp. Drain on a fresh wire rack — this second fry is what gives takeout-style chicken its lasting crunch, even under sauce.

5. 5

   While the chicken fries, make the sauce: heat 1 tablespoon of the frying oil in a clean skillet or wok over medium heat. Add the garlic, ginger, and dried chiles and stir-fry for 30 seconds until fragrant.

6. 6

   Add the soy sauce, rice vinegar, brown sugar, hoisin sauce, and chicken broth, and bring to a simmer.

7. 7

   Whisk in the cornstarch slurry and simmer, stirring, for 1–2 minutes, until the sauce thickens enough to coat the back of a spoon.

8. 8

   Add the crispy fried chicken to the sauce and toss quickly to coat evenly — work fast here, since the chicken will start to soften the longer it sits in sauce.

9. 9

   Transfer to a serving platter immediately, garnish with green onions, and serve hot over steamed rice with broccoli.