General Tso Chicken Recipe (with Video)

1. Clean and pat dry chicken breast. Cut chicken into chunk size pieces.
2. For wet dredge: in a large bowl, add in buttermilk, eggs, all-purpose seasoning, garlic powder, black pepper, and mix well. Add in chicken and fully submerge chicken in mixture. Refrigerate for 30 minutes.
3. For dry dredge, in a separate bowl add in flour, cornstarch, all-purpose seasoning, garlic powder, black pepper, and mix well. Take chicken from wet dredge and shake off excess liquid, add to dry dredge and fully coat chicken in dry dredge.
4. For frying, add in cooking oil to a large cooking pot and bring the temperature to about 350F. There should be enough oil that chicken is fully covered once added in to fry. Once oil is brought up to temperature, add in chicken and fry for about 3-5 minutes or until chicken is golden brown. Once chicken is done, set on top of a cooling rack or paper towels to drain excess oil.
5. For sauce, in a separate pan on medium heat add in cooking oil and minced garlic. Saute garlic for 30 seconds to 1 minute. Then add in crushed red pepper, ginger powder, chicken broth, soy sauce, Hoisin sauce, rice vinegar, chili paste, sesame oil, and brown sugar.
6. Bring sauce to a simmer for about 3 minutes, reduce heat to low, add in cornstarch slurry and mix well until it is completely combined and sauce thickens. Add sauce to chicken