General Tso's Chicken

7m
Serves 1
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Directions

  1. 1Whisk one egg white until frothy. Add 1 tablespoon of light soy sauce, 2 tablespoons of Shaoxing wine, 1/2 teaspoon of toasted sesame oil, and 2 tablespoons of vodka.
  2. 2In a separate bowl, combine 3/4 cup + 1 tablespoon of cornstarch, 1/2 cup of all-purpose flour, 3/4 teaspoon of baking powder, 3/4 teaspoon of kosher salt, and 1/2 teaspoon of MSG. Whisk until well combined.
  3. 3Add the chicken thighs to the egg white mixture and combine. Next, add 3 tablespoons of cornstarch, 1/8 teaspoon of white pepper, 1/4 teaspoon of MSG, and 1/4 teaspoon of kosher salt to the bowl. Then add 1/4 teaspoon of baking soda and toss to combine.
  4. 4Heat neutral oil in a deep fryer to 350°F (175°C). Fry half of the chicken in the oil for about 4 minutes, and then remove it to a wire rack to drain.
  5. 5Fry the other half of the chicken for 4 minutes. Then bump up the temperature to 375°F (190°C).
  6. 6Add the fried chicken back into the oil for an additional 2 minutes.
  7. 7In a bowl, combine 3 1/2 tablespoons of brown sugar, 1 tablespoon of cornstarch, 1/4 cup of chicken stock, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of toasted sesame oil, 1 tablespoon of distilled white vinegar, and 1 tablespoon of unseasoned rice vinegar. Whisk until thoroughly combined.
  8. 8Heat 1 tablespoon of neutral oil in a pan over medium heat. Add 6 dried chilies, 1 tablespoon of thinly sliced green onion whites, 2 teaspoons of grated garlic, and 2 teaspoons of grated ginger.
  9. 9Stir for 20-30 seconds, or until fragrant. Whisk the reserved sauce to make sure the cornstarch hasn't settled, and add it to the pan.
  10. 10Add the cooked chicken to the pan, tossing it to make sure every piece is coated in the sauce.
  11. 11Serve the General Tso's chicken with steamed broccoli.

Ingredients

  • 1 egg white
  • 1 tablespoon light soy sauce
  • 2 tablespoons Shaoxing wine
  • 0.5 teaspoon toasted sesame oil
  • 2 tablespoons vodka
  • 0.75 cup + 1 tablespoon corn starch
  • 0.5 cup all purpose flour
  • 0.75 teaspoon baking powder
  • 0.75 teaspoon kosher salt
  • 0.5 teaspoon MSG
  • 3.5 tablespoons brown sugar
  • 0.25 cup chicken stock
  • 2 tablespoons dark soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon neutral oil
  • 6 dried chilies
  • 1 tablespoon thinly sliced green onion whites
  • 2 tablespoons grated garlic
  • 2 tablespoons grated ginger
  • 3 tablespoons cornstarch
  • 1 eighth teaspoon white pepper
  • 0.25 teaspoon MSG
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon baking soda
  • 450 grams boneless skinless chicken thighs
  • 3 tablespoons water
  • 1 head broccoli

Equipment

deep fryerwhisklarge bowlsmall bowlpanmeasuring spoonsmeasuring cupscutting boardknifetongsspatula

Tips

  • Use boneless skinless chicken thighs for a more forgiving and flavorful result.
  • Use egg whites instead of whole eggs in the marinade for a crispier crust.
  • Add vodka to the batter to reduce water absorption and create a crispier crust.
  • Use a combination of distilled white vinegar and unseasoned rice vinegar to balance the sourness of the sauce.
  • Add baking soda to the chicken marinade to prevent the proteins from constricting and keep the chicken juicy.
  • Use a combination of cornstarch and all-purpose flour in the dredging mix to get craggy bits for added texture.
  • Fry chicken twice, once at a lower temperature for cooking, and then at a higher temperature for extra crispiness.
  • Serve your General Tso's chicken with steamed broccoli for a complete dish

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