Crispy Hunan-Style General Tso's Chicken

1. Prepare the Chicken

First, skin and bone the chicken legs, removing any excess fat and membranes. Rinse the chicken under cold water and pat it dry with paper towels. Cut the chicken into 1-inch cubes. In a medium bowl, mix together the lightly beaten egg, salt, white pepper, and 2 tablespoons of cornstarch. Toss the chicken cubes in this mixture, ensuring each piece is well-coated. Let the chicken rest while you prepare the sauce.

2. Make the Sauce

In a small bowl, combine the double dark soy sauce, hoisin sauce, white rice vinegar, Shaoxing wine, Red Oil, minced garlic, minced ginger, and sugar. Stir the ingredients until the sugar dissolves and the mixture is well combined. Set the sauce aside.

3. Heat the Oil

Heat a wok over high heat for about 40 seconds. Add the peanut oil and allow it to heat until it reaches 350ºF. Use a deep-frying thermometer to check the temperature.

4. Coat the Chicken

Spread 3 tablespoons of cornstarch on a sheet of waxed paper. Take the marinated chicken cubes and roll them in the cornstarch, ensuring each piece is evenly coated. This will give the chicken a crispy exterior when fried. The chicken pieces should appear uniformly powdery white.

5. Deep-Fry the Chicken

Once the oil has reached 350ºF, shake off any excess cornstarch from the chicken cubes and carefully lower them into the hot oil. Deep-fry the chicken for 2 to 3 minutes, or until they are golden brown and crispy. Use a Chinese strainer to remove the chicken from the oil and transfer it to a bowl.

6. Drain the Oil

Carefully pour off all but 1½ tablespoons of the peanut oil from the wok. This reserved oil will be used to stir-fry the aromatics and the sauce.

7. Stir-Fry the Chiles and Scallions

Reheat the wok over high heat for about 20 seconds. Add the dried chiles and stir-fry them for about 15 seconds until they are fragrant. Then, add the scallions and stir-fry for an additional 30 seconds.

8. Combine the Chicken and Sauce

Add the fried chicken cubes back into the wok and stir-fry them with the chiles and scallions for about 1 minute. Pour in the prepared sauce and continue to stir-fry for another 1½ minutes, or until the chicken is evenly coated with the sauce and appears glossy. Serve the Crispy Hunan-Style General Tso's Chicken immediately with steamed rice or your favorite side dish.