General Tso's Chicken

Method

1. Toss the chicken with 1 tablespoon soy sauce and the egg until coated, then add the 3/4 cup cornstarch and mix until each piece wears a thick, dry-ish batter, adding a teaspoon of water if needed.

2. In a bowl, stir together the sauce: the 3 tablespoons soy sauce, sugar, rice vinegar, hoisin, chicken stock, and the 1 tablespoon cornstarch. Whisk until smooth and set beside the stove.

3. Heat the frying oil in a deep pot to 350 F (175 C); a chopstick tip dipped in should bubble steadily.

4. Fry the chicken in three batches for 4 to 5 minutes each until golden and crisp, lifting the pieces onto a rack to drain. Keeping the batches small keeps the oil hot and the coating crunchy.

5. For extra crunch, raise the oil to 375 F (190 C) and fry all the chicken together for 1 minute more, then drain again on the rack.

6. Carefully pour off all but 1 tablespoon of oil from a wok or wide skillet and set over medium heat. Add the dried chiles and toast for 20 seconds until fragrant but not blackened.

7. Add the garlic and ginger and stir for 15 seconds until aromatic, keeping everything moving so nothing burns.

8. Stir the sauce again to recombine the cornstarch, pour it into the pan, and simmer for 1 to 2 minutes, stirring, until it thickens into a glossy glaze.

9. Add the fried chicken and toss quickly for about 30 seconds so every piece is coated but stays crisp.

10. Turn off the heat, scatter the sliced scallions over the top, and serve right away over steamed rice or with broccoli.

Cooking times vary by equipment -- cook to temperature and to taste.