Chinese Take-Out General Tso'S Chicken - cooking recipe

Ingredients

1 large egg, beaten
4 tablespoons cornstarch
1 tablespoon soy sauce
1/4 cup soy sauce
3 tablespoons mirin
1 1/2 lbs boneless chicken, cut into 1-inch cubes
1/4 cup rice vinegar
1/4 cup sugar
2 tablespoons hoisin sauce
1 tablespoon chili paste with garlic
10 black peppercorns, crushed
2 teaspoons sesame oil
2 -3 cups vegetable oil (for frying)
5 hot chili peppers, cut in half
1 (1 inch) knob fresh ginger, peeled and minced
3 garlic cloves, minced
2 cups broccoli florets
1 red bell pepper, seeded and thinly sliced
3 green onions, thinly sliced, for garnish
white rice, for serving

Preparation

In a medium bowl, combine the egg, 3 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon mirin. Add the chicken and let it marinate at room temperature while you assemble the rest of the ingredients.
In a separate bowl, combine the remaining tablespoon of cornstarch, the remaining 1/4 cup soy sauce, the remaining 2 tablespoons mirin, and the rice vinegar, sugar, hoisin, chili paste, peppercorns, sesame oil, and 1/2 cup water. Set aside.
In a heavy pot over medium heat, heat 3 inches of oil to 360\u00b0F.
Add about 10 pieces of chicken to the hot oil and fry until brown and crispy, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Repeat with the remaining chicken. Set aside.
Remove all but 3 tablespoons of oil from the pot and add the chilies, ginger, and garlic, and cook for 30 seconds. Add the broccoli and bell pepper and stir-fry, tossing the vegetables for 2 minutes or until they are brightly colored and partially cooked.
Add the cooked chicken to the pot along with the reserved sauce and cook, stirring, until the sauce thickens and the vegetables are tender, about 2 minutes.
To serve, sprinkle green onions over the top and serve hot with rice.