Crispy Sticky General Tso's Chicken

🧺Ingredients

• 1 1/2 lb chicken thighs, cut into 1-inch pieces
• 3/4 cup cornstarch
• 1 large egg, beaten
• 1/2 tsp kosher salt
• Neutral oil, for frying
• 1/2 cup chicken broth
• 3 tbsp soy sauce
• 3 tbsp sugar
• 2 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 6-8 dried red chiles
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp water
• Cooked rice and sliced green onions, for serving
• Sesame seeds (optional)

👩‍🍳Instructions

1. Coat the chicken. Toss the chicken with salt, coat in beaten egg, then dredge in cornstarch, pressing to adhere. Rest 5 minutes.
2. Fry until crunchy. Heat 1/2 inch oil to 350°F in a wok. Fry in batches 4-5 minutes until deep golden and very crispy. Drain on a wire rack.
3. Bloom the chiles. In a clean wok over medium-high heat with 1 tablespoon oil, toss the dried chiles 30 seconds until fragrant and darkened. Add the garlic and ginger; cook 30 seconds more.
4. Glaze it sticky. Pour in the broth, soy sauce, sugar, rice vinegar, and hoisin; simmer 2-3 minutes. Stir in the cornstarch slurry and simmer until thick and syrupy. Toss in the chicken to coat, then serve over rice with green onions and sesame seeds.

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