General Tso's Chicken

Instructions

1. 1

   Batter the Chicken: Toss the chicken chunks with a pinch of salt and the 1/2 cup cornstarch until heavily coated. Shake off excess powder so they fry cleanly.

2. 2

   Fry the Chicken: Heat 2 inches of oil in a wok or deep pot to 375°F (190°C). Fry the chicken in batches for 4-5 minutes until deeply golden and crispy. Remove to a paper towel-lined plate.

3. 3

   Mix the Sauce: In a small bowl, whisk together the sugar, rice vinegar, soy sauce, wine, and the 1 tsp cornstarch slurry until the sugar is dissolved.

4. 4

   Aromatize the Chilies: Drain the wok, leaving only 1 tbsp of oil. Heat over medium heat and add the dried red chilies. Toast them for 15-20 seconds until they turn dark crimson and fragrant, but not burnt.

5. 5

   Thicken the Sauce: Pour the liquid sauce mixture into the wok. It will immediately begin to boil. Stir constantly for 30-60 seconds until the sauce reduces into a thick, bubbling, sticky syrup.

6. 6

   Glaze the Chicken: Add the crispy fried chicken back to the wok. Toss rapidly for 30 seconds to coat every piece in the sweet, tangy, and mildly spicy glaze. Serve immediately.