General Tso’s Chicken

1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
1 egg, lightly beaten
1/2 cup corn starch
2 tablespoons oil (peanut or vegetable)
1/4 cup chicken broth
1 tablespoon brown sugar
2 tablespoons dark soy sauce (gluten-free or tamari for gluten-free)
2 tablespoons light soy sauce (gluten-free or tamari for gluten-free)
2 tablespoons ketchup
1 tablespoon chinkiang vinegar (Chinese black vinegar) (or rice wine vinegar)
1 teaspoon chili sauce (such as sambal oelek)
1 tablespoon cornstarch
8 dried red chilies (such as chilies de arbol)
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
4 green onions, thinly sliced
Mix the chicken into the egg until fully coated before mixing in the corn starch until just evenly coated.
Heat the oil in a pan over medium-high heat, add the chicken, separate, and cook until golden brown, about 2-4 minutes per side, before setting aside, reserving the leftover oil in the pan.
Meanwhile, mix the broth, sugar, dark soy sauce, light soy sauce, ketchup, vinegar, chili sauce and cornstarch and set aside.
Add the dried red chilies, garlic and ginger to the pan and cook in the remaining oil until fragrant, about a minute.
Add the sauce mixture to the pan, bring it to a boil and simmer until it thickens a bit, about a minute.
Add the chicken, toss to coat, remove from heat, mix in the sesame oil, sesame seeds and green onions and enjoy over rice or noodles.