General Tso's Shrimp with Broccolini

Ingredients:

• Protein of 1 large egg
• 3 tbsp. l. Shaoxing rice wine, mirin or dry sherry
• 3 tablespoons soy sauce
• 2 tbsp cornstarch + extra for dusting (about 3/4 cup)
• 450 g large shrimp, peeled and deveined (do not remove tails)
• 1/3 cup Thai sweet chili sauce
• 3 tbsp vegetable or peanut oil + extra for frying
• 2 bunches broccolini, trimmed
• 1 bunch green onions, cut into 4cm pieces.
• 2 cloves garlic, crushed
• 0.5-1 tsp red pepper flakes
• 4 cups cooked white rice, for serving

Preparation:

1. In a large bowl, combine the egg white and 1 tablespoon each of rice wine, soy sauce, and cornstarch. Add the shrimp and toss to combine; refrigerate until ready to fry. In a bowl, combine the chili sauce, remaining 2 tablespoons of rice wine and soy sauce, 1 tablespoon of cornstarch, and 1 cup of water; set aside.
2. Heat 2 tablespoons vegetable oil in a wok or large Dutch oven over medium-high heat. Add the broccoli; cook until the florets are browned in spots, 3 minutes. Add 1/2 cup water and cook until the broccoli is crisp-tender, 1 to 2 minutes; remove to a plate.
3. Reduce heat to medium; add the remaining 1 tablespoon vegetable oil, green onions, garlic, and red pepper. Sauté for 2 minutes. Add the chili sauce mixture and cook, stirring occasionally, until the sauce thickens, 1 minute. Cover and set aside.
4. In a deep saucepan, heat 1 inch (2.5 cm) of vegetable oil over medium heat until it reaches 180°C (350°F) on a deep-fry thermometer. Dredge the shrimp, a few at a time, in cornstarch to coat, then fry until golden brown and crisp, about 3 minutes. Transfer with a slotted spoon to paper towels.
5. Return the wok to medium heat and reheat the sauce if needed. Add the broccoli and shrimp and cook, stirring, until heated through, 2 minutes. Add up to 1/2 cup more water if the sauce is too thick. Serve with rice.