1. Prepare Oil for Frying and Batter Chicken:

• Pour the 4 cups of vegetable oil into a deep fryer or a large, heavy saucepan or wok. Heat the oil over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
• While the oil heats, prepare the chicken. Cut the chicken into uniform 1 ½-inch pieces.
• In a large mixing bowl, whisk the large egg lightly. Add the chicken pieces, 1 teaspoon salt, 1 teaspoon white sugar, and the pinch of white pepper. Mix well to coat the chicken with the egg mixture.
• Gradually add the 1 cup of cornstarch to the chicken, a little bit at a time, mixing well after each addition, until all the chicken pieces are thoroughly and evenly coated.

2. First Fry of the Chicken:

• Once the oil is at 375°F (190°C), carefully drop the coated chicken pieces one at a time into the hot oil, working in batches to avoid overcrowding the fryer (this helps maintain oil temperature and ensures even cooking).
• Fry each batch for about 3 minutes, or until the chicken turns golden brown and begins to float. The chicken will be mostly cooked through.
• Using a slotted spoon or spider, remove the chicken from the oil and transfer it to a large plate or baking sheet (can be lined with paper towels, though it will be refried).
• Allow the chicken to cool slightly as you fry the next batch. Let the oil return to 375°F between batches.

3. Second Fry of the Chicken (for Extra Crispiness):

• Once all the chicken has been through the first fry, begin the second fry. Start with the batch that was cooked first (it will have cooled the most).
• Carefully return the chicken pieces from the first batch to the hot 375°F oil.
• Fry for about 2 minutes more per batch, until the chicken turns a deep golden brown and becomes very crispy.
• Remove the double-fried chicken and drain it thoroughly on a paper towel-lined plate or a wire rack.

4. Make the General Tso’s Sauce:

• While the chicken drains (or just after), make the sauce. Heat the 2 tablespoons of vegetable oil in a clean wok or large skillet over high heat.
• Add the chopped green onion (white/light green parts), minced garlic, whole dried red chilies, and the strip of orange zest. Cook and stir constantly until the garlic turns golden and the chilies brighten and become fragrant, about 1 to 2 minutes. Be careful not to burn the garlic or chilies.
• Add the ½ cup white sugar, ¼ cup soy sauce, 3 tablespoons chicken broth, 2 tablespoons peanut oil, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, and ¼ teaspoon ground ginger to the wok. Stir well to combine and bring the mixture to a vigorous boil. Cook for 3 minutes, stirring occasionally.
• In a small bowl, whisk the 2 teaspoons of cornstarch with the ¼ cup of water until completely dissolved to create a smooth slurry.
• Pour the cornstarch slurry into the boiling sauce in the wok, whisking constantly. Return the sauce to a boil and cook, stirring, until it thickens to a glossy consistency and is no longer cloudy from the cornstarch, about 1 minute more.

5. Combine Chicken and Sauce:

• Add the crispy, double-fried chicken pieces to the wok with the boiling, thickened sauce.
• Reduce the heat to low. Gently toss and stir the chicken in the sauce until all pieces are evenly coated.
• Cook for about 2-3 minutes more, allowing the chicken to heat through and absorb some of the delicious sauce.

6. Serve:

• Serve the General Tso’s Chicken immediately while hot and crispy, with the sauce clinging to it.
• It’s classically served with steamed white or brown rice and often a side of steamed broccoli.
• Garnish with optional toasted sesame seeds and more chopped green onions (dark green parts), if desired. Enjoy!