General Tso's Chicken

Directions

1. *Note: I find the spiciness of the chile-garlic and the sweetness of the sugar require quite a bit of salt to enhance the marriage of flavors. Start slow, but keep adding salt to sauce until you feel it has the right flavor.
2. In a large bowl, combine sesame oil, egg white, ginger, 1 Tbsp soy sauce and ¼ cup plus 2 Tbsp of cornstarch. Whisk until well incorporated. Add the chicken and stir to coat. Let stand at room temperature for 20 minutes.
3. Meanwhile, in a small bowl, whisk chicken broth with chile-garlic sauce, sugar and remaining ¼ cup of soy sauce, as well as the last Tbsp of cornstarch.
4. In a large skillet, heat Tbsp canola oil. Cook garlic until fragrant over medium heat. Stir the broth mixture in and bring to a boil. Once boiling, reduce to a simmer and allow flavors to meld while you fry chicken. Add salt, as needed per above note.
5. In a large saucepan/Dutch oven/high-sided skillet, heat ~ ½ inch of oil. Carefully add your chicken without crowding. Turn each piece once until chicken is cooked through. I only had to cook each piece ~ 1 minute per side because my chunks were so small.
6. Remove cooked chicken to a paper towel-lined plate and blot well with another paper towel.
7. Transfer cooked chicken immediately to thickened sauce, as you continue to fry additional pieces. Garnish with scallions.
8. Serve with brown rice and broccoli.