General Tso’s chicken

Ingredients

• 400 to 500g of boneless chicken thighs
• 2 tablespoons of chopped garlic
• 1 teaspoon of grated ginger
• 5 to 8 dried chili peppers
• A little bit of parsley
• white sesame seeds (optional)
• frying oil
• 1 tablespoon of soy sauce
• 1 tablespoon of rice wine
• 1 egg
• A pinch of white pepper
• 4 to 5 tablespoons of potato starch or cornstarch
• 2 tablespoons of soy sauce
• 2 tablespoons of sugar
• 2 tablespoons of rice vinegar or white vinegar
• 1 tablespoon of ketchup
• 1 tablespoon of rice wine
• 3 tablespoons of water
• 1 tablespoon of cornstarch

Cut the chicken into bite-sized pieces and mix it with soy sauce, rice wine, white pepper, and egg. Then, add the cornstarch gradually until the surface becomes sticky.

Heat the oil to 170-180 °C and fry the chicken pieces one at a time until they are golden brown.

Drain the excess oil, let it sit for 1-2 minutes, then fry again for 30-60 seconds to make it extra crispy.

In a bowl, combine all the sauce ingredients.

Keep a little oil in the wok and sauté the garlic, ginger, and chili peppers until they are fragrant, but not burnt. If they are burnt, they will become bitter.

Pour in the sauce, let it simmer and thicken, then immediately add the chicken and stir-fry quickly to coat it well.

Garnish with finely chopped chives and sesame seeds, and serve.