General Tso's chicken

Cut the chicken into big chunks and marinate with the salt, black pepper, soy sauce and egg yolk. Cover and sit 15 minutes.

Combine the cornstarch and the all-purpose flour.

Put the chicken in a big container with the flour mixture, cover and shake to coat.

Shake the coated chicken in a sieve to lose the excess flour; work in batches.

Heat the oil to 350F.

Lower the chicken in piece by piece, close to the oil; fry a minute or two until the surface firms, then flip and fry to slightly golden, four or five minutes.

Lift into a sieve and shake off the excess oil. Rest 15 minutes.

Fish the small particles out of the oil and heat it to 370F.

Fry a second time, flipping, a minute or two, until golden brown and crisp.

Mix the sugar with the cornstarch, then the black vinegar, soy sauce and water; set aside.

Cut some of the dried chilies open and leave the rest whole.

Heat the wok, add the oil, garlic, ginger and dried chilies and saute over low heat until the chilies are slightly smoky with a little black on them.

Pour in the sauce and cook on medium until it becomes a thin syrup.

Add the chicken and toss until coated; finish with sesame seeds and cilantro. Serve with white rice.