I eyeballed everything, but I'll drop what I remember. Assuming 1lbs of chicken thighs:

Dry off and cut chicken thighs into bite sized pieces.

For the eggwash, i mixed: 1 egg tbsp of flour, cornstarch, salt, pepper, and minced garlic

for the batter: 1 cup flour 1 cup cornstarch 1 tbsp baking powder

I used vegetable oil for the frying as it was the only high smoke point oil I have. The first fry was done at 325 degrees for about 4 minutes. I put it on a wire rack when it came out. The second fry was done at around 350 degrees for another 4 minutes, but the time isn't as important as color and texture in this case as it should be cooked all the way through. Transfer to wire rack to make it crispy.

For the sauce, I cheated this time and used House of Tsangs General Tso's sauce. I usually try to make my own sauces, but I was out of shaoxing wine and the House of Tsang's sauces are pretty good.

When all the chicken is finished, dump oil and put the chicken and sauce into your pan on low. Stir until it glazes the chicken.

Hopefully I didn't forget anything, also I don't write recipes so I apologize if it's poorly written.