Baked General Tso’s Chicken with Less Fat and Crispy Sauce

FOR THE CHICKEN:

• 2 pounds boneless chicken thighs or breasts, cut in chunks
• 1 egg + 2 Tbsp water, whisked together to make an egg wash
• 1 cup all-purpose flour
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• 3 Tbsp ground dried ginger
• 2 tsp salt
• Olive oil

PART I FOR THE SAUCE:

• 4 Tbsp soy sauce
• 4 Tbsp rice wine vinegar, (plain rice vinegar works fine)
• ¼ cup water
• 2 Tbsp toasted sesame oil
• 1 Tbsp hot chili paste or sauce, (Sriracha or similar; start with 1 Tbsp and adjust to taste)
• ½ tsp salt
• 2 Tbsp cornstarch
• 3 cloves minced garlic
• 3 Tbsp freshly grated ginger, or 1 Tbsp ground ginger

PART II FOR THE SAUCE:

• 1 cup granulated sugar
• ¼ cup water

• FOR THE CHICKEN: Whisk the egg and 2 tablespoons water to make an egg wash and set aside. On a large plate combine the flour, black pepper, cayenne, dried ginger, and salt.
• Dip each chicken piece in the egg wash, then dredge in the flour mixture until well coated.
• Arrange the coated pieces on a lightly greased baking sheet. Drizzle the tops with a little olive oil or spray with cooking spray. Bake at 375°F (190°C) for 25–30 minutes, flipping halfway so both sides brown. While the chicken bakes, prepare the sauce — the caramel stage requires constant attention to avoid burning.
• PART I FOR THE SAUCE: In a small bowl, whisk together the soy sauce, rice wine vinegar, 1/4 cup water, toasted sesame oil, hot chili paste, 1/2 teaspoon salt, cornstarch, minced garlic, and grated ginger. Stir until the cornstarch is dissolved and set aside.
• PART II FOR THE SAUCE: In a medium saucepan combine the granulated sugar and 1/4 cup water, stirring only to wet the sugar. Then stop stirring and bring to a boil over medium heat. Watch constantly until the sugar turns a light amber and you can smell caramel forming — do not stir during this stage.
• When the caramel reaches a light amber color, give the reserved sauce mixture a quick stir to ensure the cornstarch is dissolved, then carefully pour it into the hot caramel all at once. The mixture may foam and sputter briefly and will be very hot — use caution. If the caramel firms up initially, keep stirring and it will smooth out.
• Simmer for a few minutes until the sauce thickens slightly, then remove from heat and let it cool a bit. If the sauce isn’t thick enough, make a cornstarch slurry (1.5 parts cornstarch to 1 part cold water), add a small amount to the boiling sauce, and cook until it reaches the desired thickness.
• Toss the baked chicken pieces in the sauce until evenly coated. Serve over steamed rice and garnish with chopped green onions.