General Tso's Chicken (updated)

* I wanted to update this recipe because I noticed a few mistakes, and I didn't want to lead you astray! 
* I also wanted to say that I think it's easier to make this in a skillet than a wok. I don't deep fry the chicken. I just fry it up with a small amount of oil in a skillet.
* You can use regular flour in place of the potato flour, but the potato flour makes the coating even crispier.

Ingredients:
1 1/2–2 pounds chicken breast, cubed
1/4-1/2 cup peanut oil
3 tablespoons scallions, chopped
2 tablespoons cornstarch
3 tablespoons potato flour

Marinade
3 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons white wine
1 teaspoon white pepper
1 egg
1 teaspoon garlic powder
1/2 teaspoon ginger, minced
2 teaspoons cornstarch
1/2 teaspoon baking soda
1 teaspoon chili paste, or to taste

Sauce
1/4 cup soy sauce
1/4 cup sugar
1/4 cup ketchup
1/4 cup vinegar
1/4 cup water
1/4 cup white wine
1 teaspoon chili paste, or to taste

Directions:
1.  Pound chicken and cut into 1” cubes. Mix marinade ingredients and add to chicken. Let marinate for 30 minutes.

2.  Mix sauce ingredients and set aside.

3.  Combine cornstarch and potato flour with marinated chicken.

4.  Heat oil in skillet over medium high heat. Cook chicken in batches and remove to a paper towel lined plate to drain.

5.  Once all of the chicken is cooked, wipe excess oil out of skillet and add sauce ingredients and cook until bubbly. Add chicken to sauce and mix well. Cook until heated through and serve. Garnish with scallions.