General Tso's Chicken
Directions
- 1Slice the white part of the scallions and mince the garlic.
- 2Cut the chicken into about 1-inch cubes.
- 3In a mixing bowl, add the chicken and a pinch of salt. Mix until the chicken absorbs the salt.
- 4Add white pepper and rice wine, mix well.
- 5Prepare the batter by adding cornstarch, baking soda, baking powder, a large egg, cooking oil, and water into a bowl. Whisk until smooth.
- 6Coat the chicken in the batter.
- 7To make the sauce, add soy sauce, hoisin sauce, rice vinegar, ketchup, brown sugar, chili oil, and chicken stock into a bowl. Whisk until well combined.
- 8In a pot over high heat, add 4 cups of cooking oil and heat it to 350°F (177°C).
- 9Carefully place the chicken in the pot and fry for about 5 minutes until golden.
- 10Remove the chicken and drain.
- 11Increase the oil temperature to 375°F (191°C).
- 12Return the chicken to the pot and fry for another 1 minute until super crispy. Drain and set aside.
- 13In a wok over medium heat, add 1 tablespoon of cooking oil.
- 14Stir-fry the scallions, dry chilies, and garlic for about 10 seconds.
- 15Pour in the sauce and bring it to a simmer.
- 16Add the cornstarch slurry (1 tablespoon cornstarch with 3 tablespoons water) and whisk until the sauce is thickened.
- 17Return the fried chicken and toss to coat evenly in the sauce.
Ingredients
- 1.75 pounds chicken thighs
- 1 pinch salt
- 1 pinch white pepper
- 1 tablespoon rice wine
- 4 cups cooking oil
- 1.5 cups cornstarch
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 large egg
- 1 tablespoon cooking oil
- 0.75 cup water
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 2 tablespoons brown sugar
- 2 tablespoons chili oil
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 3 tablespoons water
- 1 tablespoon cooking oil
- 2 stalks scallions
- 2 cloves garlic
- 10 whole dry chilies
Equipment
knifecutting boardmixing bowlpottongsstrainerwok
Tips
- For a meal, pair with steamed rice and garlicky bok choy.
- Baking soda makes the chicken extra crispy.
- Baking powder creates a light and airy batter.
- You can use any high smoking point oil for frying, like avocado oil, grapeseed oil or peanut oil.
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