General Tso's Shrimp

1. 1
   prep · ~2 min

   Make the sauce.

   1.In a small bowl, whisk together soy sauce, rice vinegar, sugar, and 3 tbsp water until sugar dissolves.

   2.Set aside until ready to use.
2. 2
   prep · ~5 min

   Coat the shrimp.

   1.Pat shrimp very dry with paper towels.

   2.In a bowl, toss shrimp with egg white and salt until evenly coated.

   3.Add cornstarch and toss until each shrimp is well coated, shaking off excess.

   TIPDry shrimp ensure the egg white and cornstarch stick properly.
3. 3
   fry · ~8 min

   Fry the shrimp until crispy.

   1.Heat oil in a wok or deep skillet to 350°F (175°C).

   2.Working in batches, carefully add shrimp and fry for 2-3 minutes until golden and crispy.

   3.Remove with a slotted spoon and drain on paper towels.

   TIPDon't overcrowd the pan — fry in 2-3 batches to keep oil temperature steady.
4. 4
   saute · ~2 min

   Build the aromatics.

   1.Carefully discard all but 1 tbsp of oil from the wok.

   2.Heat over medium-high and add dried red chilies, garlic, and ginger.

   3.Stir-fry for 30 seconds until fragrant but not burnt.

   TIPWatch the garlic closely — it burns quickly.
5. 5
   simmer · ~2 min

   Toss in the sauce.

   1.Give the sauce one more whisk and pour it into the wok.

   2.Let it bubble and thicken until syrupy, about 1-2 minutes.
6. 6
   mix · ~1 min

   Combine shrimp and sauce.

   1.Return fried shrimp to the wok and add sesame oil.

   2.Toss vigorously until every shrimp is evenly coated in the sticky sauce.
7. 7
   garnish · ~1 min

   Garnish with scallions and serve immediately.

   Transfer to a serving plate, scatter with sliced scallions, and serve with steamed rice.

   TIPServe right away — the shrimp stays crispiest right after tossing.

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