In a large mixing bowl, season 1½ pounds of bite-sized boneless, skinless chicken breasts with salt and pepper. In a separate bowl, combine ½ cup of cornstarch and ½ cup of all-purpose flour (or gluten-free flour). Whisk together the 2 large egg whites until frothy, then dip each chicken piece into the mixture, ensuring they are fully coated before setting them aside on a plate.

Heat ½ cup of vegetable or canola oil in a large skillet over medium-high heat until shimmering, about 3–4 minutes. Carefully add the coated chicken in batches, ensuring not to overcrowd the pan. Fry the chicken pieces for about 4–5 minutes per side until they turn golden brown and crispy. Use a slotted spoon to transfer the cooked chicken to a paper towel-lined plate to drain excess oil.

In a mixing bowl, whisk together ⅔ cup of hoisin sauce, ⅓ cup of rice vinegar, ⅓ cup of low-sodium soy sauce, and ¼ cup packed light brown sugar until smooth. Then, add 3 minced garlic cloves, 1 teaspoon of ground ginger (or 1 tablespoon of fresh minced ginger), and ½ teaspoon of crushed red pepper flakes. Finally, mix in 1½ teaspoons of cornstarch for thickening, ensuring everything is well combined.

Once the chicken is golden brown and crispy, remove any excess oil from the skillet, leaving just enough to coat the bottom. Pour the sauce mixture into the skillet and stir well over medium heat, bringing it to a gentle simmer. Cook for 3–4 minutes until the sauce thickens and becomes glossy, ensuring to coat the fried chicken thoroughly in the delicious sauce.

Remove the skillet from heat and serve your homemade General Tso’s Chicken immediately over steamed jasmine rice or alongside your favorite vegetables.