A recipe that was requested some time ago...cant remember the fur for the life of me who requested it :P

Its actually dedicated to this person: http://en.wikipedia.org/wiki/Tso_Tsung-t%27ang

*optional

Ingredients

1 1/2 teaspoons toasted sesame oil
1 large egg white
1 tablespoon soy sauce
1/4 cup plus 3 tablespoons cornstarch
1 to 2 teaspoons of sesame seeds
pinch of salt and white pepper
1 pound skinless boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces

For sauce:

1 cup low-sodium chicken broth
1/4 cup soy sauce (I'd recommend low salt)
1 teaspoon Chinese chile-garlic sauce (Sriracha)
3 tablespoons sugar (I would actually recommend more- like 1/4 cup)
1 tablespoon rice vinegar or white vinegar*
1 tablespoon vegetable oil, plus more for frying
2 tablespoons very finely chopped fresh ginger (used the jarred stuff, its a godsend)
2 large garlic cloves, minced (used 3...sue me :P)
1 heaping teaspoon of crushed Szechuan pepper*

4 scallions, thinly sliced
Steamed broccoli and white rice, for serving (didnt put with this but dont let that stop you)

In a medium bowl, combine the toasted sesame oil with the egg white, 1 tablespoon of the soy sauce and 1/4 cup plus 2 tablespoons of the cornstarch. Add the chicken, stirring to coat. Let stand at room temperature for 20 minutes. (What I did is that I left it in the bowl, covered, and let it sit in the fridge overnight- Id say it developed the flavors quite nicely- then just gave it another mix when it was time to fry)

Meanwhile, in a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar, ginger, vinegar and the remaining 1/4 cup of soy sauce and 1 tablespoon of cornstarch. This will take about 15 - 20 minutes to cook down on a medium-high heat, then you just simmer. When in doubt, add maybe a teaspoon of water (or more broth) if the sauce starts to get too thick.

In a large saucepan, heat the 1 tablespoon of oil. Add the ginger and garlic and cook over high heat until fragrant, about 1 minute. Stir the broth mixture, add it to the pan and cook until thickened and glossy, about 3 minutes. Keep the sauce warm over low heat. (I actually and FINALLY used my mini-fryer that I had bought ages ago, never got around to using it- so this was my first attempt at frying!)

In a large, deep skillet, heat 1/2 inch of oil until shimmering. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned and crisp, about 4 minutes. (the fryer instructions recommended 15 minutes, and thats what I would suggest as well)

Drain the chicken on paper towels and immediately add to the sauce along with the scallions. Cook just until coated, about 30 seconds. Serve right away, with steamed broccoli and rice.

~ Very tasty, and as I said, if you let the chicken get those flavors overnight in the bowl you're good.

~ MAKE SURE: You have PLENTY of paper towels (I put some under my mini-fryer as well, just in case) and at least one to drain the excess oils off from the chicken.

~ MAKE SURE: You use CAUTION. Fryer oil burns are very nasty.
DO NOT add water when frying.

~ MAKE SURE: You fry in SMALL batches. If you do this in one big clump, it will never cook right and there will be more splatter as well because of that big freaking clump smack-dab in the middle of your pan/pot.

~ MAKE SURE: When you are DONE frying, let the oil COOL in the pot/pan, then you can either save the oil for future frying, or compost it-

NEVER, EVER POUR THAT OIL DOWN YOUR KITCHEN SINK, IT WILL CLOG IT!!!

Enjoy folks, this is enough to serve two, maybe three folks :)