General Tso's Chicken

In a medium bowl, combine the 1 1/2 lbs chicken pieces with 1 tablespoon soy sauce and the egg white. Toss to coat and let sit while you prepare the sauce.

In a separate small bowl or jar, whisk together the sauce ingredients: 1/2 cup chicken stock, remaining 3 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 1/2 tablespoons rice vinegar, 1 tablespoon hoisin sauce, 3 tablespoons brown sugar, 1 teaspoon sesame oil, and 1 teaspoon of cornstarch (taken from the 1/2 cup total). Set aside.

Place the remaining cornstarch in a shallow dish. Dredge the marinated chicken pieces in the cornstarch, pressing firmly to adhere a thick coating. Shake off excess.

Heat 1/2 cup vegetable oil in a wok or large skillet over medium-high heat. Once the oil is shimmering (about 350°F), fry the chicken in two batches to avoid overcrowding. Cook for 3-4 minutes per side until golden brown and crispy. Transfer cooked chicken to a paper towel-lined plate.

Carefully remove all but 1 tablespoon of oil from the wok. Return to medium heat. Add the 6 dried chili peppers, 1 tablespoon minced ginger, and 2 minced garlic cloves. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.

Give the sauce mixture a quick whisk (cornstarch settles) and pour it into the wok. Let it bubble and thicken, which should take about 30-60 seconds.

Toss the fried chicken back into the wok. Stir rapidly to coat every piece in the glossy sauce. Remove from heat immediately to maintain crispiness. Garnish with sliced green onions and serve.