General Tso's Chicken

30 mins
Serves 2
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Directions

  1. 1Slice the white part of the scallions.
  2. 2Slice the white part of the scallions.
  3. 3Slice the white part of the scallions.
  4. 4Mince the garlic.
  5. 5Mince the garlic.
  6. 6Mince the garlic.
  7. 7Cut the chicken into about 1-inch cubes.
  8. 8Cut the chicken into about 1-inch cubes.
  9. 9Cut the chicken into about 1-inch cubes.
  10. 10Add the chicken and salt to a bowl and mix until the chicken absorbs the salt.
  11. 11Add the chicken and salt to a bowl and mix until the chicken absorbs the salt.
  12. 12Add the chicken and salt to a bowl and mix until the chicken absorbs the salt.
  13. 13Add white pepper and rice wine to the chicken and mix well.
  14. 14Add white pepper and rice wine to the chicken and mix well.
  15. 15Add white pepper and rice wine to the chicken and mix well.
  16. 16In a separate bowl, add cornstarch, baking soda, baking powder, egg, oil, and water.
  17. 17In a separate bowl, add cornstarch, baking soda, baking powder, egg, oil, and water.
  18. 18In a separate bowl, add cornstarch, baking soda, baking powder, egg, oil, and water.
  19. 19Coat the chicken in the prepared batter.
  20. 20Coat the chicken in the prepared batter.
  21. 21Coat the chicken in the prepared batter.
  22. 22Prepare the sauce by adding soy sauce, hoisin sauce, rice vinegar, ketchup, brown sugar, chili oil, and chicken stock to a bowl and whisking them together.
  23. 23Prepare the sauce by adding soy sauce, hoisin sauce, rice vinegar, ketchup, brown sugar, chili oil, and chicken stock to a bowl and whisking them together.
  24. 24Prepare the sauce by adding soy sauce, hoisin sauce, rice vinegar, ketchup, brown sugar, chili oil, and chicken stock to a bowl and whisking them together.
  25. 25Heat oil in a pan over high heat until it reaches 350°F (177°C).
  26. 26Heat oil in a pan over high heat until it reaches 350°F (177°C).
  27. 27Heat oil in a pan over high heat until it reaches 350°F (177°C).
  28. 28Carefully place the battered chicken in the hot oil.
  29. 29Carefully place the battered chicken in the hot oil.
  30. 30Carefully place the battered chicken in the hot oil.
  31. 31Fry the chicken for about 5 minutes, then remove and drain.
  32. 32Fry the chicken for about 5 minutes, then remove and drain.
  33. 33Fry the chicken for about 5 minutes, then remove and drain.
  34. 34Increase the oil temperature to 375°F (191°C).
  35. 35Increase the oil temperature to 375°F (191°C).
  36. 36Increase the oil temperature to 375°F (191°C).
  37. 37Return the chicken to the hot oil and fry for another 1 minute.
  38. 38Return the chicken to the hot oil and fry for another 1 minute.
  39. 39Return the chicken to the hot oil and fry for another 1 minute.
  40. 40Drain the fried chicken.
  41. 41Drain the fried chicken.
  42. 42Drain the fried chicken.
  43. 43Heat cooking oil in a wok over medium heat.
  44. 44Heat cooking oil in a wok over medium heat.
  45. 45Heat cooking oil in a wok over medium heat.
  46. 46Stir-fry the scallions, dried chilies, and garlic for about 10 seconds.
  47. 47Stir-fry the scallions, dried chilies, and garlic for about 10 seconds.
  48. 48Stir-fry the scallions, dried chilies, and garlic for about 10 seconds.
  49. 49Pour in the prepared sauce and bring it to a simmer.
  50. 50Pour in the prepared sauce and bring it to a simmer.
  51. 51Pour in the prepared sauce and bring it to a simmer.
  52. 52Add the cornstarch slurry (cornstarch mixed with water) and whisk until the sauce thickens.
  53. 53Add the cornstarch slurry (cornstarch mixed with water) and whisk until the sauce thickens.
  54. 54Add the cornstarch slurry (cornstarch mixed with water) and whisk until the sauce thickens.
  55. 55Return the fried chicken to the wok and toss to coat evenly in the sauce.
  56. 56Return the fried chicken to the wok and toss to coat evenly in the sauce.
  57. 57Return the fried chicken to the wok and toss to coat evenly in the sauce.

Ingredients

  • 2 stalks scallions
  • 2 stalks scallions
  • 2 stalks scallions
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1.75 pounds chicken thighs
  • 1.75 pounds chicken thighs
  • 1.75 pounds chicken thighs
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch white pepper
  • 1 pinch white pepper
  • 1 pinch white pepper
  • 1 tablespoon rice wine
  • 1 tablespoon rice wine
  • 1 tablespoon rice wine
  • 1.5 cups cornstarch
  • 1.5 cups cornstarch
  • 1.5 cups cornstarch
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking powder
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 0.75 cup water
  • 0.75 cup water
  • 0.75 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon ketchup
  • 1 tablespoon ketchup
  • 1 tablespoon ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons chili oil
  • 2 tablespoons chili oil
  • 2 tablespoons chili oil
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 3 tablespoons water
  • 3 tablespoons water
  • 1 tablespoon cooking oil
  • 1 tablespoon cooking oil
  • 1 tablespoon cooking oil
  • 10 pieces dried chilies
  • 10 pieces dried chilies
  • 10 pieces dried chilies
  • 4 cups cooking oil for frying
  • 4 cups cooking oil for frying
  • 4 cups cooking oil for frying

Equipment

knifecutting boardbowlwhiskpancooking stovespider skimmer