General Tso's Chicken

Instructions

1. 1

   Cut the chicken thighs into bite-sized pieces and set aside.

2. 2

   In a bowl, whisk the eggs and add 1 tablespoon of soy sauce. Add the chicken pieces to the egg mixture, ensuring they are well coated.

3. 3

   In a separate bowl, place the cornstarch. Dredge the egg-coated chicken pieces in the cornstarch until fully covered.

4. 4

   Heat the vegetable oil in a deep fryer or a large pot to 350°F (175°C). Fry the chicken pieces in batches until they are crispy and golden brown, about 3-4 minutes. Remove and drain on paper towels.

5. 5

   In a small bowl, mix together the remaining 2 tablespoons of soy sauce, rice vinegar, chicken broth, sugar, and hoisin sauce to create the sauce.

6. 6

   Mince the garlic and chop the green onions, separating the white and green parts. Break the dried red chilies into halves.

7. 7

   Heat the sesame oil in a wok or large frying pan over medium-high heat. Add the garlic, white parts of the green onions, and dried red chilies. Stir-fry for about 30 seconds or until fragrant.

8. 8

   Pour the sauce mixture into the wok and bring to a simmer. Let it cook for a couple of minutes until the sauce thickens slightly.

9. 9

   Add the fried chicken pieces to the sauce and toss to coat evenly.

10. 10

    Garnish with the green parts of the green onions. Serve hot with steamed rice or your choice of side.