General Tso's chicken

Cut 350 grams of boneless chicken thigh into bite-sized pieces.

Marinate with a quarter teaspoon each of ground black pepper and salt, half a tablespoon of Chinese cooking wine and one egg yolk, mix thoroughly and set aside.

Combine a third cup each of cornstarch and flour, spread half over the bottom of a container, add the chicken and cover with the other half, then put the lid on and shake.

Let the chicken sit in the flour about five minutes so it takes on a thicker coating, then shake off the excess in a strainer.

Heat 1.5 cups of oil in a wok to 360 degrees Fahrenheit, add the chicken one by one and fry over medium heat about three minutes, stirring constantly.

Take the chicken out and let it sit 10 minutes so the residual heat cooks it through; fish the crumbs out of the oil with a fine sieve so they do not burn.

Increase the oil to 400 degrees Fahrenheit and fry over high heat one to two minutes until golden brown, then remove and pour the oil out of the wok, saving it.

For the sauce, saute 2.5 tablespoons of Lao Gan Ma chili crisp with the minced garlic and ginger over low heat until fragrant, then add the sugar, black vinegar and soy sauce and stir for a minute.

Mix a teaspoon of cornstarch with two tablespoons of water until smooth, pour it in and stir until the sauce thickens, evaporating as much moisture as possible so it does not soften the crust.

Add the fried chicken and toss to coat, then add the diced cilantro and toasted sesame seeds and toss again.