Step 1: Marinate the Chicken. In a medium bowl, combine the cubed chicken thighs with the 2 tablespoons of light soy sauce and 1 tablespoon of Shaoxing wine. Give it a good mix with your hands, ensuring every piece is coated. Let this sit for about 15-20 minutes. This isn’t just for flavor — the soy sauce tenderizes the chicken, and the wine adds a subtle, complex depth that cuts through the richness.

Step 2: Create the Coating. In a separate, shallow dish, whisk together the ⅓ cup cornstarch, ¼ cup all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of white pepper. The combination of cornstarch and flour is key — cornstarch gives that ultra-crisp finish, while flour provides structure. The baking powder is a little trick that introduces tiny air bubbles, making the coating even lighter and crispier.

Step 3: Coat the Chicken. Pour the beaten egg into the bowl with the marinated chicken and mix well. Then, working in batches, dredge each piece of chicken in the dry cornstarch-flour mixture. Press gently to ensure a really solid, even coating on all sides. You’ll notice the coating might look a bit lumpy or shaggy — that’s perfect! Those uneven bits become extra crispy when fried.

Step 4: First Fry. Heat about 2 inches of neutral oil in your wok or deep skillet to 325°F (163°C). If you don’t have a thermometer, test with a small piece of chicken — it should sizzle actively but not violently. Carefully add the chicken in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes, just until the outside is set and very lightly colored. The chicken won’t be fully cooked inside yet. Remove with a spider strainer and drain on a wire rack set over a baking sheet.

Step 5: Second Fry. Now, increase the heat and bring the oil temperature up to 375°F (190°C). This higher heat is what creates the signature crunch. Working in batches again, return the par-cooked chicken to the hot oil and fry for another 1-2 minutes, until deeply golden brown and incredibly crispy. Drain again on the wire rack. You’ll hear the difference in the sizzle — it’s a much sharper, more aggressive sound.

Step 6: Prepare the Sauce. Carefully pour out all but about 1 tablespoon of the frying oil from the wok. Return the wok to medium heat. Add the dried chilies and stir for 20-30 seconds until they become fragrant and darken slightly — be careful not to burn them. Then, add the minced garlic and ginger, stirring constantly for just another 30 seconds until they release their incredible aroma.

Step 7: Combine and Thicken. Pour in the sauce mixture (soy sauce, rice vinegar, hoisin, brown sugar, and sesame oil) and bring it to a simmer. Give your cornstarch slurry a quick stir (it separates quickly) and then drizzle it into the simmering sauce while stirring continuously. The sauce will transform before your eyes, turning from thin and watery to thick and glossy in about a minute.

Step 8: Bring It All Together. Add all of the double-fried chicken back into the wok with the glossy sauce. Toss everything together quickly and vigorously over the heat for about 30-60 seconds, ensuring every single piece of that crispy chicken is beautifully coated. The sound will change from a sizzle to a softer, sticky shuffle when it’s perfectly done.

Step 9: Garnish and Serve Immediately. Transfer your glorious General Tso’s Chicken to a serving platter and shower it with the sliced scallions and a sprinkle of toasted sesame seeds. Serve it right away — that’s when the contrast between the crispy chicken and the sticky sauce is at its absolute peak.