General Tso's Shrimp Recipe
Beat the egg white in a large bowl until foamy. Add 2 Tbsp. of the soy sauce, 2 Tbsp. of the sherry and 1 tablespoon of the cornstarch. Whisk to blend. Add the shrimp to the bowl. Cover and refrigerate for 15 minutes.
Combine the 1/2 cup cornstarch, the baking powder, baking soda and salt in a shallow bowl. Whisk to blend.
Line a plate with paper towels. Fill a deep skillet with 1/4 inch canola oil. Heat until shimmering. Working one piece at a time, take a shrimp from the marinade, shaking off any excess liquid, dredge it through the flour mixture, then add to the hot oil. Cook, turning once, until lightly golden and crisp, 2 to 3 minutes. Transfer to the paper towel-lined plate to drain. Repeat until all the shrimp are cooked.
Heat 2 teaspoons of the canola oil in a second large skillet over medium heat. Add the garlic, ginger, scallions and red pepper flakes and sauté until fragrant and softened, about 2 minutes.
In a small bowl, combine the remaining 2 Tbsp. soy sauce and 2 Tbsp. sherry, the broth, sugar, sesame oil and remaining 1 tablespoon cornstarch and whisk until blended and smooth. Stir the sauce into the garlic-ginger mixture. Bring to a boil, then cook for 1 minute. Remove the pan from the heat and stir in the shrimp. Serve hot, with rice, if desired.
From Patricia Heaton's Food for Family and Friends by Patricia Heaton. Copyright © 2018 by Patricia Heaton. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.