The Ultimate General Tso's Chicken

Cut 2 lbs of chicken thighs into approximately 2-inch chunks.

In a bowl, combine 2 egg whites, 3 tbsp dark soy sauce, 3 tbsp Shaoxing cooking wine, and 3 tbsp vodka. Whisk until frothy.

Pour out about half of the marinade into a separate bowl and set aside for later. To the remaining half, add 3 tbsp cornstarch and 1/4 tsp baking soda. Whisk until no lumps remain.

Add the chicken chunks to the cornstarch marinade, ensuring they are well coated. Let marinate at room temperature for 30 minutes.

In a large bowl, combine 1 cup all-purpose flour, 1 cup cornstarch, 1 tsp salt, 1 tbsp wheat dextrin (Benifiber), and 1 tsp baking powder. Whisk until well combined and set aside.

Shake off excess moisture from the marinated chicken, then drop it into the dry breading mixture. Toss until fully coated, creating small clumps for texture.

Heat 1 quart of vegetable oil in a wok to 375°F (190°C).

Carefully drop the breaded chicken into the hot oil, frying in batches to avoid overcrowding. Fry until crispy and cooked through (about 3-4 minutes per batch).

Remove fried chicken with a spider or slotted spoon and place on a rack set over a rimmed baking sheet, with half of the sheet covered in paper towels, to drain excess oil. Keep warm in a 200°F (93°C) oven.

Peel 1 orange, ensuring no pith is included, and thinly slice the rind into small strips. Peel 2 inches of frozen ginger and 4 cloves of garlic.

In a bowl, combine 3 tbsp rice wine vinegar, 4 tbsp dark soy sauce, 1 tsp roasted sesame oil, 4 tbsp Shaoxing cooking wine, 4 tbsp chicken stock, 3 tbsp honey, 1 tsp oyster sauce, 1 tsp hoisin sauce, and 1 tbsp granulated sugar. Whisk until cornstarch is dissolved.

Heat 1-2 tbsp of the reserved deep-fry oil in the wok. Grate the frozen ginger and crush the garlic directly into the wok. Add 1/4 cup dried Chinese chilies, the sliced orange peel, and 1/4 cup chopped scallion whites. Sauté until fragrant.

Pour the combined sauce liquid into the wok with the aromatics. Stir constantly until the sauce thickens and becomes glossy.

Add the fried chicken to the sauce and toss to coat evenly.

Serve immediately over white rice. Garnish with 1/4 cup sliced scallion greens and 1 tbsp toasted sesame seeds.