General Tso's Chicken

Step 1

Place the chicken pieces in a bowl and add the soy sauce, ground ginger, and garlic powder. Stir until evenly coated, then cover and refrigerate for 30 minutes to marinate.

Step 2

In a separate shallow bowl, combine the flour, cornstarch, salt, and pepper, whisking until well mixed.

Step 3

Add the egg whites to the marinated chicken and stir to coat each piece evenly.

Step 4

Take a few pieces of chicken at a time and dredge them in the flour mixture, ensuring they are fully coated. Set aside and repeat until all chicken pieces are coated.

Step 5

Heat the vegetable oil in a large frying pan over medium-high heat. To test if the oil is hot enough, drop in a small bit of batter—if it sizzles, it's ready.

Step 6

Fry the chicken in batches to prevent overcrowding, cooking for about 4 minutes until golden brown and crispy. Ensure the chicken reaches an internal temperature of 165°F (70°C). Transfer to a plate lined with paper towels to absorb excess oil.

Step 7

In a saucepan over medium heat, combine the rice vinegar, soy sauce, hoisin sauce, minced garlic, chicken broth, sugar, and red pepper flakes. Stir and bring the mixture to a boil.

Step 8

In a small bowl, whisk the cold water and cornstarch together to create a slurry. Pour the slurry into the sauce, whisking continuously until the mixture thickens, about 3 to 4 minutes.

Step 9

Add the fried chicken to the sauce and toss until fully coated. Garnish with green onions if desired and serve with rice.