Chinese Take-Out General Tso's Chicken

Ingredients

• 1 large egg, beaten
• 4 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1/4 cup soy sauce
• 3 tablespoons mirin
• 1 1/2 lbs boneless chicken, cut into 1-inch cubes
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 2 tablespoons hoisin sauce
• 1 tablespoon chili paste with garlic
• 10 black peppercorns, crushed
• 2 teaspoons sesame oil
• 2-3 cups vegetable oil (for frying)
• 5 hot chili peppers, cut in half
• 1 (1 inch)  knob fresh ginger, peeled and minced
• 3 garlic cloves, minced
• 2 cups broccoli florets
• 1 red bell pepper, seeded and thinly sliced
• 3 green onions, thinly sliced, for garnish
• white rice, for serving

Directions

1. 1

   In a medium bowl, combine the egg, 3 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon mirin. Add the chicken and let it marinate at room temperature while you assemble the rest of the ingredients.

2. 2

   In a separate bowl, combine the remaining tablespoon of cornstarch, the remaining 1/4 cup soy sauce, the remaining 2 tablespoons mirin, and the rice vinegar, sugar, hoisin, chili paste, peppercorns, sesame oil, and 1/2 cup water. Set aside.

3. 3

   In a heavy pot over medium heat, heat 3 inches of oil to 360º.

4. 4

   Add about 10 pieces of chicken to the hot oil and fry until brown and crispy, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Repeat with the remaining chicken. Set aside.

5. 5

   Remove all but 3 tablespoons of oil from the pot and add the chiles, ginger, and garlic, and cook for 30 seconds. Add the brocolli and bell pepper and stir-fry, tossing the vegetables for 2 minutes or until they are brightly colored and partially cooked.

6. 6

   Add the cooked chicken to the pot along with the reserved sauce and cook, stirring, unti lthe sauce thickens and the vegetables are tender, about 2 minutes.

7. 7

   To serve, sprinkle green onions over the top and serve hot with rice.