General Tso's Chicken

Ingredients

• 16 tablespoon soy sauce(90g)
• 22 tablespoon hoisin sauce(34g)
• 32 tablespoon rice vinegar(30g)
• 44 teaspoon chilli paste(24g)
• 52 teaspoon sesame oil(9g)
• 66 tablespoon brown sugar(78g)
• 72 tablespoon cornstarch(16g)
• 81.5 cup chicken stock(360g)
• 93 lb chicken thighs or breasts(1360g)
• 102 teaspoon ginger, grated(4g)
• 112 teaspoon garlic, grated(6g)
• 122 cup cornstarch(256g)
• 132 cup oil for frying(440g)
• 144 tablespoon oil or butter(56g)
• 154 teaspoon ginger, chopped(8g)
• 164 clove garlic, chopped(12g)
• 170.5 cup green onion, chopped(50g)
• 182 teaspoon sesame seeds(6g)

Instructions

1. 1In a small bowl, mix together soy sauce, hoisin sauce, rice vinegar, chilli paste, and sesame oil.
2. 2Marinate the chicken with 2-3 tablespoons of the sauce mixture, grated ginger, and grated garlic. Mix well and let marinate for about 30 minutes.
3. 3After marinating, add 2 cups of cornstarch to the chicken and toss to coat evenly. Shake off excess cornstarch and keep pieces separated.
4. 4To the remaining sauce mixture, add brown sugar, 2 tablespoons cornstarch, and chicken stock. Mix well and set aside.
5. 5Heat oil in a deep pan or wok over medium-high heat. Fry the chicken pieces in batches for about 3 minutes, turning halfway, until golden brown and crispy. Remove and drain on paper towels.
6. 6In a separate skillet, heat oil or melt butter. Add chopped garlic and chopped ginger, sauté for 1 minute until fragrant.
7. 7Add the prepared sauce to the skillet, bring to a simmer, and stir until it thickens.
8. 8Add the fried chicken to the sauce and toss to coat evenly.
9. 9Transfer to a serving plate, garnish with chopped green onion and sesame seeds. Serve immediately.