Dig Into Homemade General Tso's Chicken With Red Chili Peppers

Prepare the Chicken: cut the chicken into one-inch cubes. Combine the chicken cubes with the light soy sauce, egg, and pepper. Featured Video Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in. For the Sauce: In a small bowl, combine dark soy sauce, rice vinegar, rice wine, sugar, broth, ginger, garlic, and optional cornstarch, stirring to dissolve the sugar. Set aside. Heat the oil in a wok to 350-360 F/175-180 C. Drop the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (three to four minutes). Remove the chicken cubes and drain on paper towels. Drain and clean out the wok. Heat two tablespoons oil. When the oil is hot, add the green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds). Return the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned (about one minute). Push the chicken up to the sides of the wok. Give the sauce a quick re-stir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for one to two minutes to thicken. Push the chicken into the sauce and mix. Cook and stir for another two minutes until the chicken is nicely coated with the sauce. Serve immediately.