Simple General Tso's Chicken

General Tso's chicken is the most popular dish in the Chinese cuisine. It appears on most takeout and fancy banquet dinner menus. It originated in Hunan, China, but then traveled around the world, and each cook changes the way of making this dish to satisfy his or her taste. The main ingredients that never change are the dry red chili, ginger, and garlic. Also, Chinese rice vinegar plays a leading role to create the special effect of crunchy, sweet, and sour using a mild coating of egg white and cornstarch. I've been practicing this recipe and have replicated the taste, as closely as I can determine, to that of reliable takeout restaurants by following some recipes that were published by famous chefs. My General Tso's chicken is quite simple to make and does not compromise its original taste
Ingredients:
1 lb. boneless chicken thighs or breasts, cut into 1 inch cubes
Meat marinade:
2 egg whites
2 tbs shaoxing wine or dry sherry
2 tbs soy sauce
Sauce:
1 tsp shaoxing wine
1 tsp hoisin sauce
3 tbs rice wine vinegar
2 tbs soy sauce
2 tsp sugar
1/4 cup chicken broth
1 tsp cornstarch
1 tsp sesame oil
Accompaniments:
2 cloves garlic, minced
1 tsp fresh minced ginger
4 dry red chilis or 1 tbs chili flakes
1/2 cup white onions, roughly chopped
1 cup sliced green onions
1 cup cornstarch
1/4 tsp salt
1/4 tsp black pepper
1/4 cup oil

Directions:
In a mixing bowl, beat well the egg white, wine, and soy sauce. Add chicken and marinate for 1 hour.

Combine sauce ingredients in another bowl. Whisk until the cornstarch dissolves and set aside.

In a shallow dish, place cornstarch, salt, and pepper. Coat the marinated chicken and shake off any excess flour.

In a wok over high heat, add oil. When oil is ready at the temperature of about 350°, carefully drop the coated chicken into the hot oil. Do not overcrowd the pot.

 Deep-fry the chicken until golden brown (about 5 minutes). Remove from wok and drain on a paper towel.

Pour off the oil and use the paper towel to wipe off any brown bits from the wok. Add 2 tbs of oil. Stir in white onions, ginger, garlic and dried red chili.

Cook until fragrant (about 3 minutes). As sauce. Stir sauce until thickened. Add chicken into wok and stir chicken to coat completely with sauce.

 Throw in the green onions.

Stir a few seconds. Remove chicken and place onto a serving plate, Sprinkle with cilantro and serve with a bowl of cooked brown rice.