General Tsos Chicken

I resumed my Chinese/Southeast Asian week today. I am making the most popular Chinese dish, General Tsos Chicken. I don't remember if I have had this dish before when I was living in Hong Kong, but the sweet and sour, plus a little spiciness increased my appetite. Instead of deep frying the chicken, I breaded it and baked it.


Ingredients
*10 oz boneless skinless chicken meat (thigh or breast), cut into bite-sized pieces
*1/2 tablespoon Shaoxing wine
*Pinch of salt
*1/3 cup cornstarch
*1 1/2 tablespoons oil
*3 slices peeled ginger, finely minced
*1 clove garlic, finely minced
*4-5 dried red chiles, rinsed and deseeded
*2 stalks scallion, white-part only, cut into 1-inch lengths

Sauce:
*2 1/2 tablespoons Chinese rice vinegar
*2 1/2 tablespoons soy sauce
*1/2 tablespoon dark soy sauce
*1 tablespoon Hoisin sauce
*1/4 cup water
*2 tablespoons sugar
*1/2 tablespoon Shaoxing Wine
*1 scant tablespoon corn starch

Direction
1) Marinate the chicken meat with the Shaoxing wine and salt for 15 minutes.
2) Mix all the ingredients for the Sauce in a small bowl. Set aside.
3) Pre-heat the oven to 375F. Coat the chicken generously with the 1/3 cup cornstarch. Bake the chicken of 10 minutes and turn to the other side, and bake 10 more minutes.
4) Heat up a wok with 1 1/2 tablespoons oil. Add the minced ginger, garlic, and dried chilies into the wok, stir-fry until you smell the spicy aroma of the chilies. Pour the sauce into the wok. When the sauce boils and thickens, add the chicken, stir to combine well with the sauce. Add the scallion and stir a few times, dish out and serve immediately.