This recipe offers a delightful twist on the classic General Tso's Chicken, featuring a balance of sweet and spicy flavors with a crispy texture.
In a mixing bowl, whisk together the egg, salt, black pepper, and cornstarch.
Ensure the mixture is smooth and free of lumps for even coating.
Add the chicken pieces to the marinade, ensuring they are well coated, and let it sit for 15 minutes.
Marinating the chicken enhances its flavor and tenderness.
In a small bowl, mix together the soy sauce, garlic, ginger, hoisin sauce, sugar, rice vinegar, and dry sherry to prepare the sauce.
Prepare the sauce in advance to streamline the cooking process.
Heat a wok over high heat and add enough oil for frying. Heat the oil to 350°F.
Use a thermometer to ensure the oil reaches the correct temperature.
Fry the chicken pieces in batches until golden and crispy, then remove and drain on a wire strainer.
Avoid overcrowding the wok to maintain the oil temperature.
Remove excess oil from the wok, leaving about 1 tablespoon. Stir-fry the dried chilies for 20 seconds.
Stir-frying the chilies releases their aroma and flavor.
Add the green onions and stir-fry for another 30 seconds.
Green onions add a fresh and mild onion flavor to the dish.
Return the chicken to the wok and stir to combine with the chilies and onions.
Ensure the chicken is evenly mixed with the aromatics.
Pour the prepared sauce into the wok and stir until it thickens and coats the chicken.
Cook the sauce until it reaches a glaze-like consistency.
Serve the chicken on a platter, garnished with steamed broccoli florets. Enjoy with rice.
Arrange the dish attractively for a pleasing presentation.
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