Chinese Take-Out General Tso's Chicken

Ingredients

• 10  peppercorns black crushed
• 2 cups broccoli florets 
• 1.5 lbs chicken boneless cut into 1-inch cubes
• 1 tablespoon chili paste depending on your taste pref with garlic
• 5  chili peppers hot cut in half
• 4 tablespoons cornstarch 
• 1 large eggs beaten
• 1 inch ginger fresh minced peeled
• 3  garlic clove minced
• 3  spring onion thinly sliced for garnish
• 2 tablespoons hoisin sauce 
• 3 tablespoons mirin 
• 1  bell pepper red seeded thinly sliced
• 0.3 cup rice vinegar 
• 2 teaspoons sesame oil 
• 0.3 cup soya sauce 
• 1 tablespoon soya sauce 
• 0.3 cup sugar 
• 2 cups vegetable oil for frying ()
• 6 servings rice white for serving
• 6 servings rice white for serving

Equipment

• bowl
• paper towels
• pot
• slotted spoon

Directions

1. In a medium bowl, combine the egg, 3 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon mirin.
2. Add the chicken and let it marinate at room temperature while you assemble the rest of the ingredients.In a separate bowl, combine the remaining tablespoon of cornstarch, the remaining 1/4 cup soy sauce, the remaining 2 tablespoons mirin, and the rice vinegar, sugar, hoisin, chili paste, peppercorns, sesame oil, and 1/2 cup water. Set aside.In a heavy pot over medium heat, heat 3 inches of oil to 360F.
3. Add about 10 pieces of chicken to the hot oil and fry until brown and crispy, about 2 minutes.
4. Remove from the oil with a slotted spoon and drain on paper towels. Repeat with the remaining chicken. Set aside.
5. Remove all but 3 tablespoons of oil from the pot and add the chilies, ginger, and garlic, and cook for 30 seconds.
6. Add the broccoli and bell pepper and stir-fry, tossing the vegetables for 2 minutes or until they are brightly colored and partially cooked.
7. Add the cooked chicken to the pot along with the reserved sauce and cook, stirring, until the sauce thickens and the vegetables are tender, about 2 minutes.To serve, sprinkle green onions over the top and serve hot with rice.