Crispy General Tso's Chicken

Crispy General Tso's chicken starts with the meat: cut the chicken thighs into cubes about 3 cm large and put them in a bowl. Add 1 tablespoon of soy sauce and the beaten egg, mix, and let marinate for 15 minutes so every piece is seasoned and the meat stays juicy.

Dust the marinated pieces with cornstarch and coat them thoroughly, so each one is evenly covered with a dry layer. The starch is the key to crispiness, so gently tap off the excess flour and let the pieces rest for a moment before they go into the oil.

In a pot or wok, heat the vegetable oil to 175 degrees C. Add the first batch of meat so the pieces do not touch in the wok, and fry them for 4 minutes until golden. Transfer the finished pieces onto a paper towel, which will absorb the excess fat.

Once all the pieces are fried, reheat the oil to 190 degrees C and fry them a second time for about 2 minutes. The second frying ensures the coating stays firm and extra crunchy even after it comes into contact with the sauce.

In a bowl, mix 3 tablespoons of soy sauce, rice vinegar, brown sugar, tomato paste, chicken broth and the teaspoons of cornstarch for thickening. Stir until the sugar begins to dissolve and the mixture is smooth without lumps.

In the wok, heat the sesame oil and briefly saute the chopped garlic, grated ginger and dried chili peppers so the aroma is released but they do not burn. Half a minute over medium heat is enough.

Pour in the prepared sauce and, stirring constantly, let it come to a boil until it thickens into a glossy glaze that coats the spoon. This takes about one to two minutes.

Add the fried pieces and quickly toss so each one is coated with sauce. Work briskly over high heat so the coating stays crisp and does not turn soggy.

Transfer the finished pieces to a plate, sprinkle with sesame seeds and sliced spring onion. Serve immediately with steamed rice, which soaks up the excess sauce.