Crispy General Tso's Chicken

Serves 1
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Directions

  1. 1Cut chicken thigh into bite-sized pieces.
  2. 2Cut chicken thigh into bite-sized pieces.
  3. 3Cut chicken thigh into bite-sized pieces.
  4. 4Season chicken with salt, garlic powder, white pepper, baking powder, all-purpose flour, cornstarch, and water.
  5. 5Season chicken with salt, garlic powder, white pepper, baking powder, all-purpose flour, cornstarch, and water.
  6. 6Season chicken with salt, garlic powder, white pepper, baking powder, all-purpose flour, cornstarch, and water.
  7. 7Mix well and marinate for 15 minutes.
  8. 8Mix well and marinate for 15 minutes.
  9. 9Mix well and marinate for 15 minutes.
  10. 10Combine soy sauce, hoisin sauce, rice vinegar, Shaoxing wine, sugar, grated garlic, grated ginger, and a little water for the sauce.
  11. 11Combine soy sauce, hoisin sauce, rice vinegar, Shaoxing wine, sugar, grated garlic, grated ginger, and a little water for the sauce.
  12. 12Combine soy sauce, hoisin sauce, rice vinegar, Shaoxing wine, sugar, grated garlic, grated ginger, and a little water for the sauce.
  13. 13Whisk the sauce ingredients together and taste test.
  14. 14Whisk the sauce ingredients together and taste test.
  15. 15Whisk the sauce ingredients together and taste test.
  16. 16Heat oil in a wok to 350F.
  17. 17Heat oil in a wok to 350F.
  18. 18Heat oil in a wok to 350F.
  19. 19Fry battered chicken in small batches for 5-6 minutes or until lightly golden.
  20. 20Fry battered chicken in small batches for 5-6 minutes or until lightly golden.
  21. 21Fry battered chicken in small batches for 5-6 minutes or until lightly golden.
  22. 22Strain the chicken.
  23. 23Strain the chicken.
  24. 24Strain the chicken.
  25. 25Double fry chicken for another 4-5 minutes until golden and extra crunchy.
  26. 26Double fry chicken for another 4-5 minutes until golden and extra crunchy.
  27. 27Double fry chicken for another 4-5 minutes until golden and extra crunchy.
  28. 28Remove all but 1 tbsp of frying oil from the wok.
  29. 29Remove all but 1 tbsp of frying oil from the wok.
  30. 30Remove all but 1 tbsp of frying oil from the wok.
  31. 31Sauté dried chili peppers for 30 seconds to draw out the spice.
  32. 32Sauté dried chili peppers for 30 seconds to draw out the spice.
  33. 33Sauté dried chili peppers for 30 seconds to draw out the spice.
  34. 34Pour in the sauce and bring to a boil.
  35. 35Pour in the sauce and bring to a boil.
  36. 36Pour in the sauce and bring to a boil.
  37. 37Add a cornstarch slurry to thicken the sauce.
  38. 38Add a cornstarch slurry to thicken the sauce.
  39. 39Add a cornstarch slurry to thicken the sauce.
  40. 40Add the fried chicken to the sauce and toss until everything is coated.
  41. 41Add the fried chicken to the sauce and toss until everything is coated.
  42. 42Add the fried chicken to the sauce and toss until everything is coated.
  43. 43Garnish with toasted sesame seeds and green onions if desired.
  44. 44Garnish with toasted sesame seeds and green onions if desired.
  45. 45Garnish with toasted sesame seeds and green onions if desired.

Ingredients

  • 1 lb chicken thigh or breast, boneless, skinless cut into bite sized pieces
  • 1 lb chicken thigh or breast, boneless, skinless cut into bite sized pieces
  • 1 lb chicken thigh or breast, boneless, skinless cut into bite sized pieces
  • 0.75 cup cornstarch
  • 0.75 cup cornstarch
  • 0.75 cup cornstarch
  • 0.25 cup all-purpose flour
  • 0.25 cup all-purpose flour
  • 0.25 cup all-purpose flour
  • 0.666 cup water
  • 0.666 cup water
  • 0.666 cup water
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp ground white pepper
  • 0.5 tsp ground white pepper
  • 0.5 tsp ground white pepper
  • 3 tbsp rice vinegar
  • 3 tbsp rice vinegar
  • 3 tbsp rice vinegar
  • 2.5 tbsp sugar
  • 2.5 tbsp sugar
  • 2.5 tbsp sugar
  • 2 tbsp hoisin sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 1.5 tbsp Shao xing wine
  • 1.5 tbsp Shao xing wine
  • 1.5 tbsp Shao xing wine
  • 3 -4 garlic cloves, grated or finely minced
  • 3 -4 garlic cloves, grated or finely minced
  • 3 -4 garlic cloves, grated or finely minced
  • 0.5 tsp ginger, freshly grated
  • 0.5 tsp ginger, freshly grated
  • 0.5 tsp ginger, freshly grated
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • 5 -8 dried Thai chilies
  • 5 -8 dried Thai chilies
  • 5 -8 dried Thai chilies
  • 1 -2 tsp red pepper flakes
  • 1 -2 tsp red pepper flakes
  • 1 -2 tsp red pepper flakes
  • Frying oil
  • Frying oil
  • Frying oil
  • toasted sesame seeds
  • toasted sesame seeds
  • toasted sesame seeds
  • sliced green onions
  • sliced green onions
  • 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.