General Tso’s Chicken is a Chinese-American favorite! Lightly battered crispy chicken covered in a sweet, tangy and spicy sauce. Skip the takeout and make it at home tonight!
Blanch the broccoli florets in boiling water for 1 minute. Remove from water and set aside until the rest of the dish is ready. (Put tin foil over the bowl to keep the broccoli warm).
Marinate the chicken in 1 tablespoon cornstarch, salt, pepper and egg white for 15 minutes at room temperature.
Prepare the sauce by combining water, ketchup, apple cider vinegar, hoisin sauce, soy sauce, brown sugar, and cornstarch. Stir well.
Heat up cooking oil for deep frying in a wok or pot over medium-high heat.
Dredge the chicken in the remaining cornstarch, then deep fry in small batches.
Pour all of the oil from the wok into a heat-proof bowl. Wipe the wok clean.
Pour about 2 tablespoons of oil back into the wok. Add garlic, ginger and dried red chili. Fry until aromatic; about 30 seconds.
Give the sauce a good stir, then pour it into the wok. Stir until slightly thickened.
Add the chicken to the wok. Toss until all of the chicken is evenly coated in the sauce.
Serve immediately with broccoli and steamed white rice.