General Tso/Tao Chicken

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Directions

• Marinate Chicken
• Start by cutting the chicken into bite-size pieces. Place in a large bowl.
• To the chicken, add in grated ginger and garlic, Shaoxing wine, soy sauce, and toss together to combine. 
• Cover with plastic wrap and marinate for at least 1 hour or overnight in the fridge.
• Deep Fry Chicken
• In a heavy bottom 5 quart pot, add in enough oil for frying (2.5” deep) and bring to 375F.
• While the oil heats, coat the chicken by combining all-purpose flour and cornstarch in a medium-size bowl. Whisk to combine.
• Add a generous amount of chicken into the flour and toss until thoroughly coated. Shake off the excess flour and place on a rimmed baking sheet before repeating with the rest.
• Carefully lower the chicken into the frying oil in batches and fry for 3-4 minutes. Toss around to ensure no sticking.
• Once golden brown, remove from the oil and place on a wire rack in a rimmed baking sheet to cool. 
• Season with salt.
• Sauce
• For the sauce, in a small bowl whisk together cornstarch and vinegar until a slurry forms. Set aside.
• Heat a wok over medium-high heat then add in enough vegetable oil to coat.
• Once shimmering, add in minced ginger and garlic along with the dried red chili peppers. 
• Cook and vigorously stir until the garlic just barely begins to toast.
• Once garlic begins to toast, add in the Shaoxing wine and let it boil and cook out for 20 seconds.
• Add the Chinese chili flakes, sugar, chicken stock, shirodashi (optional), soy sauce, msg (if available), and stir together. 
• Let it come up to boil then taste for seasoning with salt.
• After boiling for 30 seconds, stream and stir in the cornstarch slurry from earlier. Once thicken immediately remove from heat.
• Add chicken and toss vigorously to coat.
• Plate the chicken and top with sesame seeds and finely sliced green onions.