General Tso's Chicken
Directions
- 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.
- 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.
- 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.
- 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.
- 5Fry the other half of the chicken for 4 minutes. Then bump up the temperature to 375°F (190°C).
- 6Add the fried chicken back into the oil for an additional 2 minutes.
- 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.
- 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.
- 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.
- 10Add the cooked chicken to the pan, tossing it to make sure every piece is coated in the sauce.
- 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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