Crispy General Tso's Chicken

1. Prepare the Marinade

In a large bowl, whisk together the egg white, dark soy sauce, Shaoxing wine, vodka, cornstarch, and baking soda until smooth. Add the chicken chunks and ensure they are well coated with the marinade. Cover the bowl with plastic wrap and let it sit for a few minutes.

2. Mix the Dry Coating

In another large bowl, combine the all-purpose flour, cornstarch, baking powder, and kosher salt. Take the chicken pieces from the marinade, allowing any excess to drip off, and coat them thoroughly in the dry mixture.

3. Fry the Chicken

Heat the oil in a wok or Dutch oven to 350°F (177°C). Carefully add the coated chicken pieces in batches to avoid overcrowding and fry for about 4 minutes, or until they are golden brown and very crispy. Use long chopsticks or a metal spider to transfer the fried chicken to a paper towel-lined bowl to drain any excess oil.

4. Prepare the Sauce

In a small bowl, combine the sugar, chicken stock, dark soy sauce, Shaoxing wine, vinegar, and cornstarch. Heat 2 teaspoons of oil in a wok or large skillet over medium heat. Add the minced garlic, ginger, and scallion bottoms, and cook until aromatic, about 30 seconds. Add the dried chiles and cook for another 30 seconds. Pour in the sauce mixture and cook, stirring constantly, until it thickens, about 1 minute. Add the sesame oil and the 1-inch scallion segments, then toss in the fried chicken pieces, ensuring they are well coated with the sauce.

5. Serve

Serve the crispy General Tso's Chicken immediately with steamed white rice.