Crispy General Tso's Chicken
Serves 1
Directions
- 1Cut chicken thigh into bite-sized pieces.
- 2Season chicken with salt, garlic powder, white pepper, baking powder, all-purpose flour, cornstarch, and water.
- 3Mix well and marinate for 15 minutes.
- 4Combine soy sauce, hoisin sauce, rice vinegar, Shaoxing wine, sugar, grated garlic, grated ginger, and a little water for the sauce.
- 5Whisk the sauce ingredients together and taste test.
- 6Heat oil in a wok to 350F.
- 7Fry battered chicken in small batches for 5-6 minutes or until lightly golden.
- 8Strain the chicken.
- 9Double fry chicken for another 4-5 minutes until golden and extra crunchy.
- 10Remove all but 1 tbsp of frying oil from the wok.
- 11Sauté dried chili peppers for 30 seconds to draw out the spice.
- 12Pour in the sauce and bring to a boil.
- 13Add a cornstarch slurry to thicken the sauce.
- 14Add the fried chicken to the sauce and toss until everything is coated.
- 15Garnish with toasted sesame seeds and green onions if desired.
Ingredients
- 1 lb chicken thigh or breast, boneless, skinless cut into bite sized pieces
- 0.75 cup cornstarch
- 0.25 cup all-purpose flour
- 0.666 cup water
- 1 tsp kosher salt
- 1 tsp baking powder
- 0.5 tsp garlic powder
- 0.5 tsp ground white pepper
- 3 tbsp rice vinegar
- 2.5 tbsp sugar
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1.5 tbsp Shao xing wine
- 3 -4 garlic cloves, grated or finely minced
- 0.5 tsp ginger, freshly grated
- 1 tbsp cornstarch
- 2 tbsp water
- 5 -8 dried Thai chilies
- 1 -2 tsp red pepper flakes
- Frying oil
- toasted sesame seeds
- sliced green onions
Equipment
wok
Tips
- Marinate for at least 15 mins or 2 hours for best results. Overnight is even better.
- Do not burn chilies when sautéing.
- Double fry chicken a second time to ensure a golden color and for extra crunch.
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