To begin, marinate the chicken. In a large bowl, mix 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of sesame oil, and 1/2 teaspoon of salt. Add the bite-sized chicken pieces to the marinade and toss to coat. Let the chicken marinate for at least 20 minutes to absorb the flavours while you prepare the other ingredients.

While the chicken marinates, prepare the sauce. In a medium bowl, whisk together 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 3 tablespoons of rice vinegar, 2 tablespoons of hoisin sauce, 3 tablespoons of sugar, and 1/2 cup chicken broth. Stir until the sugar dissolves. In a separate small bowl, mix 1 tablespoon of corn starch with 2 tablespoons of water to form a slurry, and set aside for later thickening.

Take the marinated chicken and coat each piece in corn starch. For best results, dip the chicken in beaten egg first, then dredge it in corn starch to create a light, crispy coating. Shake off any excess corn starch, as this ensures an even fry without clumping.

Heat a large skillet or wok over medium-high heat and add enough vegetable oil for deep frying. When the oil is hot (around 175°C/350°F), carefully add the chicken in batches, frying each batch for about 3-4 minutes or until golden brown and crispy. Remove the chicken with a slotted spoon and drain on paper towels. Keep the fried chicken warm while you finish the remaining steps.

In the same wok, remove excess oil, leaving about 2 tablespoons. Add the minced garlic, ginger, and dried red chilies (if using) to the wok. Stir-fry over medium heat for 30 seconds until fragrant, being careful not to burn the garlic.

Pour the prepared sauce into the wok and bring it to a simmer. Stir occasionally to ensure the sauce doesn’t burn. Once it begins to simmer, add the corn starch slurry to the sauce, stirring constantly to thicken it. The sauce should become glossy and slightly sticky, coating the back of a spoon.

Add the crispy fried chicken pieces to the wok, tossing them in the sauce until each piece is evenly coated. Stir-fry for another 2 minutes, allowing the chicken to fully absorb the flavours of the sauce.

To serve, transfer the General Tso’s Chicken to a platter and garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately with steamed rice or stir-fried vegetables to complement the sweet and spicy flavours. For extra heat, you can add chili oil or crushed red pepper on the side.