Set a large plate and a wire rack set over a baking sheet aside. In a large mixing bowl, whisk together the egg white, soy sauce, Shaoxing wine, and water until foamy. Add the sesame oil, sesame seeds, baking soda, black pepper, ¼ teaspoon kosher salt, and 3 tablespoons of cornstarch. Stir until well blended.
Add the chicken pieces to the mixture, stirring to coat. Allow the chicken to marinate while you prepare the rest of the recipe.
1½ pounds boneless, skinless chicken thighs
In a second bowl, whisk together the flour, baking powder, and remaining salt and cornstarch. Dredge the marinated chicken pieces through the dry mixture, then set on the large plate.
½ cup all-purpose flour, ½ teaspoon baking powder
Heat 1 ½ inches of peanut oil in a Dutch oven to 350°F.
While oil is heating, make the sauce. In a medium bowl, combine the chicken broth, brown sugar, soy sauce, wine, cornstarch, sesame oil, and vinegar, whisking well until cornstarch is dissolved.
½ cup low sodium chicken broth, ¼ cup brown sugar, ¼ cup low sodium soy sauce, 3 tablespoons Shaoxing wine, 1½ tablespoons cornstarch, 1½ teaspoons toasted sesame oil, 1 teaspoon rice wine vinegar
In a small saucepan set over medium heat, combine oil, garlic, ginger, and red pepper and cook, stirring frequently, until aromatic, about 2-3 minutes. Whisk the sauce mixture into the saucepan and bring to a boil for 1 minute, until thickened. Remove from the heat. Set aside.
2 teaspoons vegetable oil, 4 cloves garlic, 2 teaspoons minced fresh ginger, ½ teaspoon crushed red pepper flakes
When oil is at 350°F, carefully fry the chicken pieces in batches for 4-5 minutes until light brown. Transfer the chicken to the wire rack set over the baking sheet.
Once all of the chicken has been fried once, with the oil at 350°F, fry the chicken a second time for 2-4 more minutes, until golden brown, very crisp, and 165°F internally. Transfer the chicken back to the wire rack set over the baking sheet to drain.
Place the chicken in a large mixing bowl and pour the warm sauce over it, tossing to coat completely. Serve immediately garnished with green onions, with steamed rice and broccoli.
Sliced green onions, Steamed white rice, Steamed broccoli
Storage: Store leftover General Tso's chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Allow to thaw in the refrigerator overnight and reheat covered with aluminum foil in a 325°F oven for 5-10 minutes.
Substitution: If you're unable to find Shaoxing wine, you can use an equal amount of cooking Sherry. You can also use an equal amount of Mirin, but you'll need to reduce the sugar in the sauce from ¼ to ⅛ cup.
Soy Sauce: Use an equal amount of tamari or coconut aminos for a gluten free alternative.