Spicy Sichuan-Style General Tso's Chicken

Ingredients

• Chicken thighs, boneless, skinless1.5 lbs
• Cornstarch1 cup
• Soy sauce1/4 cup
• Chili bean paste (Doubanjiang)2 tbsp
• Chinkiang vinegar (or black vinegar)3 tbsp
• Sugar3 tbsp
• Sichuan peppercorns, ground1 tsp
• Dried red chilies, chopped1-2 tbsp (or to taste)
• Garlic, minced4 cloves
• Ginger, grated1 tbsp
• Shaoxing wine1 tbsp
• Vegetable oil, for frying3 cups
• Egg1
• White pepper1 tsp
• Cilantro, fresh (for garnish)1/4 cup
• Saltto taste
• Black pepperto taste
• Water1/4 cup

Steps

1. 1

   Cut chicken thighs into 1-inch pieces. Marinate with egg, Shaoxing wine, salt, and white pepper for 15 minutes.

2. 2

   Dredge marinated chicken in cornstarch, coating well. Shake off excess.

3. 3

   Heat vegetable oil in a wok or deep pot to 350°F (175°C). Fry chicken in batches until golden brown and cooked through. Drain on paper towels.

4. 4

   Prepare the sauce: In a bowl, combine soy sauce, chili bean paste, Chinkiang vinegar, sugar, ground Sichuan peppercorns, chopped dried red chilies, minced garlic, grated ginger, and 1/4 cup water.

5. 5

   Remove most of the frying oil from the wok, leaving about 1 tablespoon. Heat over medium-high heat. Add the sauce mixture and bring to a simmer, stirring until thickened, about 2-3 minutes.

6. 6

   Add the fried chicken back to the wok and toss to coat thoroughly in the spicy sauce.

7. 7

   Serve immediately, garnished with fresh cilantro and extra sliced red chilies if desired.