General Tso's Chicken
"Invented in 1950s Taiwan by chef Peng Chang-Kuei, this fried chicken dish was adapted for American palates with a chile-spiked sweet-and-sour sauce and has since become a takeout classic...."
INGREDIENTS
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1 pound 4 ounces boneless skinless chicken thighs, cut into 3/4-inch chunks
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1 large egg white, beaten until frothy
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2 teaspoons soy sauce
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1 tablespoon Shaoxing rice wine
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Kosher salt
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1/2 cup cornstarch
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1/2 cup unbleached all-purpose flour
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1/2 teaspoon baking powder
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3 tablespoons soy sauce
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1 tablespoon cornstarch
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3 tablespoons Shaoxing rice wine
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3 tablespoons sugar
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4 teaspoons distilled white vinegar
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1/3 cup low-sodium chicken broth
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Safflower oil, for frying
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4 spicy dried red chiles, broken in half
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1 tablespoon minced garlic
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1 tablespoon peeled and finely chopped ginger
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2 scallions, sliced 1/4 inch thick (1/2 cup) and green parts reserved for serving
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1 teaspoon toasted sesame oil
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Steamed broccoli and cooked rice, for serving
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