It's easy to make restaurant-quality General Tso's Chicken at home! You can have this takeout classic on the table in less than an hour, prep to finish.
Whisk egg white in a bowl until just frothy. Stir in Shaoxing wine, light and dark soy sauces, and ground white pepper. Add cubed chicken thighs and stir to combine.
Heat oil to 350 degrees F a large wok or a wide, deep, heavy-bottomed pot. Fry chicken in 3 batches until golden, crispy, and centers register 165 degrees F on an instant read thermometer, about 3-4 minutes.
In a bowl, whisk together chicken broth, Shaoxing wine, Chinkiang vinegar, light and dark soy sauces, sesame oil, sugar, and cornstarch. Season to taste with salt and set aside.