General Tso's Chicken
60 mins
Serves 1
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General Tso's Chicken
youtube.com
60 mins
Serves 1
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Directions
1
Cut chicken into approximately 2-inch chunks.
2
Cut chicken into approximately 2-inch chunks.
3
Cut chicken into approximately 2-inch chunks.
4
Combine 2 egg whites, 3 Tbsp dark soy sauce, 3 Tbsp Shaoxing cooking wine, and 3 Tbsp vodka; beat until frothy.
5
Combine 2 egg whites, 3 Tbsp dark soy sauce, 3 Tbsp Shaoxing cooking wine, and 3 Tbsp vodka; beat until frothy.
6
Combine 2 egg whites, 3 Tbsp dark soy sauce, 3 Tbsp Shaoxing cooking wine, and 3 Tbsp vodka; beat until frothy.
7
Pour out about half of the frothy mixture into another bowl and set aside for later.
8
Pour out about half of the frothy mixture into another bowl and set aside for later.
9
Pour out about half of the frothy mixture into another bowl and set aside for later.
10
To the remaining half of the mixture, add 3 Tbsp cornstarch and 1/4 tsp baking soda; whisk until no lumps remain.
11
To the remaining half of the mixture, add 3 Tbsp cornstarch and 1/4 tsp baking soda; whisk until no lumps remain.
12
To the remaining half of the mixture, add 3 Tbsp cornstarch and 1/4 tsp baking soda; whisk until no lumps remain.
13
Add the chicken chunks to this marinade and let sit at room temperature for 30 minutes.
14
Add the chicken chunks to this marinade and let sit at room temperature for 30 minutes.
15
Add the chicken chunks to this marinade and let sit at room temperature for 30 minutes.
16
In a large bowl, combine 1 cup all-purpose flour, 1 cup cornstarch, a little salt, Benefiber, and 1 tsp baking powder; whisk together.
17
In a large bowl, combine 1 cup all-purpose flour, 1 cup cornstarch, a little salt, Benefiber, and 1 tsp baking powder; whisk together.
18
In a large bowl, combine 1 cup all-purpose flour, 1 cup cornstarch, a little salt, Benefiber, and 1 tsp baking powder; whisk together.
19
Re-whip the reserved marinade until very frothy again.
20
Re-whip the reserved marinade until very frothy again.
21
Re-whip the reserved marinade until very frothy again.
22
Add about half of the re-whipped marinade to the dry breading mixture and whisk until nice clumps form.
23
Add about half of the re-whipped marinade to the dry breading mixture and whisk until nice clumps form.
24
Add about half of the re-whipped marinade to the dry breading mixture and whisk until nice clumps form.
25
Shake off excess moisture from the marinated chicken and drop it into the breading mixture.
26
Shake off excess moisture from the marinated chicken and drop it into the breading mixture.
27
Shake off excess moisture from the marinated chicken and drop it into the breading mixture.
28
Toss the chicken in the breading using a large bowl until evenly coated.
29
Toss the chicken in the breading using a large bowl until evenly coated.
30
Toss the chicken in the breading using a large bowl until evenly coated.
31
Heat about a quart of oil in a wok to 375°F for shallow frying.
32
Heat about a quart of oil in a wok to 375°F for shallow frying.
33
Heat about a quart of oil in a wok to 375°F for shallow frying.
34
Carefully drop the breaded chicken into the hot oil, avoiding splashes.
35
Carefully drop the breaded chicken into the hot oil, avoiding splashes.
36
Carefully drop the breaded chicken into the hot oil, avoiding splashes.
37
Fry the chicken in batches, maintaining a high oil temperature, until cooked through and crispy.
38
Fry the chicken in batches, maintaining a high oil temperature, until cooked through and crispy.
39
Fry the chicken in batches, maintaining a high oil temperature, until cooked through and crispy.
40
Drain the fried chicken by initially placing it on a rack set in a rimmed baking sheet half-covered with paper towel to absorb excess oil.
41
Drain the fried chicken by initially placing it on a rack set in a rimmed baking sheet half-covered with paper towel to absorb excess oil.
42
Drain the fried chicken by initially placing it on a rack set in a rimmed baking sheet half-covered with paper towel to absorb excess oil.
43
Once oil is absorbed, move the chicken to the uncovered part of the rack to maintain crispiness.
44
Once oil is absorbed, move the chicken to the uncovered part of the rack to maintain crispiness.
45
Once oil is absorbed, move the chicken to the uncovered part of the rack to maintain crispiness.
46
Keep the fried chicken warm and crispy in a low 200°F oven until ready to serve.
47
Keep the fried chicken warm and crispy in a low 200°F oven until ready to serve.
48
Keep the fried chicken warm and crispy in a low 200°F oven until ready to serve.
49
Prepare orange peel by getting nice big swaths of pithless rind and slicing them comically thinly into tiny strips.
50
Prepare orange peel by getting nice big swaths of pithless rind and slicing them comically thinly into tiny strips.
51
Prepare orange peel by getting nice big swaths of pithless rind and slicing them comically thinly into tiny strips.
52
Peel and grate 4 cloves of garlic and 2 inches of frozen ginger.
53
Peel and grate 4 cloves of garlic and 2 inches of frozen ginger.
54
Peel and grate 4 cloves of garlic and 2 inches of frozen ginger.
55
In a bowl, combine 3 Tbsp rice wine vinegar, 4 Tbsp dark soy sauce, 1 tsp roasted sesame oil, 4 Tbsp Shaoxing cooking wine, 4 Tbsp chicken stock, 3 Tbsp honey, 1 tsp oyster sauce, 1 tsp hoisin sauce, and 1 Tbsp cornstarch; whisk well.
56
In a bowl, combine 3 Tbsp rice wine vinegar, 4 Tbsp dark soy sauce, 1 tsp roasted sesame oil, 4 Tbsp Shaoxing cooking wine, 4 Tbsp chicken stock, 3 Tbsp honey, 1 tsp oyster sauce, 1 tsp hoisin sauce, and 1 Tbsp cornstarch; whisk well.
57
In a bowl, combine 3 Tbsp rice wine vinegar, 4 Tbsp dark soy sauce, 1 tsp roasted sesame oil, 4 Tbsp Shaoxing cooking wine, 4 Tbsp chicken stock, 3 Tbsp honey, 1 tsp oyster sauce, 1 tsp hoisin sauce, and 1 Tbsp cornstarch; whisk well.
58
Taste the sauce and add about 1 Tbsp of plain sugar if more sweetness is desired.
59
Taste the sauce and add about 1 Tbsp of plain sugar if more sweetness is desired.
60
Taste the sauce and add about 1 Tbsp of plain sugar if more sweetness is desired.
61
Heat 1-2 Tbsp of the deep-fry oil in the wok.
62
Heat 1-2 Tbsp of the deep-fry oil in the wok.
63
Heat 1-2 Tbsp of the deep-fry oil in the wok.
64
Grate the frozen ginger directly into the hot oil.
65
Grate the frozen ginger directly into the hot oil.
66
Grate the frozen ginger directly into the hot oil.
67
Crush 4 cloves of garlic into the wok.
68
Crush 4 cloves of garlic into the wok.
69
Crush 4 cloves of garlic into the wok.
70
Add chili stir or dried Chinese chilies and orange peel to the wok; mix and let them get some nice dry heat.
71
Add chili stir or dried Chinese chilies and orange peel to the wok; mix and let them get some nice dry heat.
72
Add chili stir or dried Chinese chilies and orange peel to the wok; mix and let them get some nice dry heat.
73
Add scallion whites to the wok and toss around.
74
Add scallion whites to the wok and toss around.
75
Add scallion whites to the wok and toss around.
76
Add the pre-combined liquid sauce mixture to the wok; it should start to thicken immediately.
77
Add the pre-combined liquid sauce mixture to the wok; it should start to thicken immediately.
78
Add the pre-combined liquid sauce mixture to the wok; it should start to thicken immediately.
79
Slice scallion greens on the bias and add a bunch to the sauce.
80
Slice scallion greens on the bias and add a bunch to the sauce.
81
Slice scallion greens on the bias and add a bunch to the sauce.
82
Add the fried chicken to the sauce and toss carefully to coat.
83
Add the fried chicken to the sauce and toss carefully to coat.
84
Add the fried chicken to the sauce and toss carefully to coat.
85
Garnish with plenty of scallion greens and toasted sesame seeds.
86
Garnish with plenty of scallion greens and toasted sesame seeds.
87
Garnish with plenty of scallion greens and toasted sesame seeds.
88
For the easier version, combine ground chicken with 2 tsp soy sauce, 1 tsp roasted sesame seed oil, 2 tsp Shaoxing cooking wine, 1 tsp rice wine vinegar, and some garlic powder; mix it up.
89
For the easier version, combine ground chicken with 2 tsp soy sauce, 1 tsp roasted sesame seed oil, 2 tsp Shaoxing cooking wine, 1 tsp rice wine vinegar, and some garlic powder; mix it up.
90
For the easier version, combine ground chicken with 2 tsp soy sauce, 1 tsp roasted sesame seed oil, 2 tsp Shaoxing cooking wine, 1 tsp rice wine vinegar, and some garlic powder; mix it up.
91
For the easier sauce, pre-combine 1 tbsp dark soy sauce, 2 tsp rice wine vinegar, 1 tsp roasted sesame seed oil, 1 tsp chili flake, 1/2 cup chicken stock, and 3.5 tbsp brown sugar; whisk until sugar mostly dissolves.
92
For the easier sauce, pre-combine 1 tbsp dark soy sauce, 2 tsp rice wine vinegar, 1 tsp roasted sesame seed oil, 1 tsp chili flake, 1/2 cup chicken stock, and 3.5 tbsp brown sugar; whisk until sugar mostly dissolves.
93
For the easier sauce, pre-combine 1 tbsp dark soy sauce, 2 tsp rice wine vinegar, 1 tsp roasted sesame seed oil, 1 tsp chili flake, 1/2 cup chicken stock, and 3.5 tbsp brown sugar; whisk until sugar mostly dissolves.
94
For the dredge, combine 1/3 cup cornstarch, 2 tbsp all-purpose flour, some salt, and some sesame seeds; mix well.
95
For the dredge, combine 1/3 cup cornstarch, 2 tbsp all-purpose flour, some salt, and some sesame seeds; mix well.
96
For the dredge, combine 1/3 cup cornstarch, 2 tbsp all-purpose flour, some salt, and some sesame seeds; mix well.
97
Form the ground chicken mixture into General Tso's-sized chunks, press them together, and drop them into the dredge.
98
Form the ground chicken mixture into General Tso's-sized chunks, press them together, and drop them into the dredge.
99
Form the ground chicken mixture into General Tso's-sized chunks, press them together, and drop them into the dredge.
100
Toss the chicken chunks in the dredge until coated.
101
Toss the chicken chunks in the dredge until coated.
102
Toss the chicken chunks in the dredge until coated.
103
Shallow fry the breaded chicken chunks in a nonstick pan until nice color is achieved on one side, then flip.
104
Shallow fry the breaded chicken chunks in a nonstick pan until nice color is achieved on one side, then flip.
105
Shallow fry the breaded chicken chunks in a nonstick pan until nice color is achieved on one side, then flip.
106
Remove the fried chicken from the pan and place on a platter while frying the rest.
107
Remove the fried chicken from the pan and place on a platter while frying the rest.
108
Remove the fried chicken from the pan and place on a platter while frying the rest.
109
Leave about 2 tsp of fat and flour in the pan.
110
Leave about 2 tsp of fat and flour in the pan.
111
Leave about 2 tsp of fat and flour in the pan.
112
Add scallion whites, grated frozen ginger, and crushed garlic to the pan; sauté briefly.
113
Add scallion whites, grated frozen ginger, and crushed garlic to the pan; sauté briefly.
114
Add scallion whites, grated frozen ginger, and crushed garlic to the pan; sauté briefly.
115
Give the pre-combined sauce one last whisk and add it to the pan; it should thicken with the flour in there.
116
Give the pre-combined sauce one last whisk and add it to the pan; it should thicken with the flour in there.
117
Give the pre-combined sauce one last whisk and add it to the pan; it should thicken with the flour in there.
118
If the sauce is too thin, grab some of the flour-oil mixture from the pan to thicken it further.
119
If the sauce is too thin, grab some of the flour-oil mixture from the pan to thicken it further.
120
If the sauce is too thin, grab some of the flour-oil mixture from the pan to thicken it further.
121
Add the fried chicken to the sauce and toss to coat.
122
Add the fried chicken to the sauce and toss to coat.
123
Add the fried chicken to the sauce and toss to coat.
Ingredients
chicken, cut into 2-inch chunks
chicken, cut into 2-inch chunks
chicken, cut into 2-inch chunks
2 egg whites
2 egg whites
2 egg whites
3 Tbsp dark soy sauce
3 Tbsp dark soy sauce
3 Tbsp dark soy sauce
3 Tbsp Shaoxing cooking wine
3 Tbsp Shaoxing cooking wine
3 Tbsp Shaoxing cooking wine
3 Tbsp vodka
3 Tbsp vodka
3 Tbsp vodka
3 Tbsp cornstarch
3 Tbsp cornstarch
3 Tbsp cornstarch
0.25 tsp baking soda
0.25 tsp baking soda
0.25 tsp baking soda
1 cup all-purpose flour
1 cup all-purpose flour
1 cup all-purpose flour
1 cup cornstarch
1 cup cornstarch
1 cup cornstarch
salt
salt
salt
Benefiber (wheat dextrin)
Benefiber (wheat dextrin)
Benefiber (wheat dextrin)
1 tsp baking powder
1 tsp baking powder
1 tsp baking powder
1 quart oil
1 quart oil
1 quart oil
orange peel
orange peel
orange peel
orange juice
orange juice
orange juice
4 garlic cloves
4 garlic cloves
4 garlic cloves
2 inches ginger
2 inches ginger
2 inches ginger
3 Tbsp rice wine vinegar
3 Tbsp rice wine vinegar
3 Tbsp rice wine vinegar
4 Tbsp dark soy sauce
4 Tbsp dark soy sauce
4 Tbsp dark soy sauce
1 tsp roasted sesame oil
1 tsp roasted sesame oil
1 tsp roasted sesame oil
4 Tbsp Shaoxing cooking wine
4 Tbsp Shaoxing cooking wine
4 Tbsp Shaoxing cooking wine
4 Tbsp chicken stock
4 Tbsp chicken stock
4 Tbsp chicken stock
3 Tbsp honey
3 Tbsp honey
3 Tbsp honey
1 tsp oyster sauce
1 tsp oyster sauce
1 tsp oyster sauce
1 tsp hoisin sauce
1 tsp hoisin sauce
1 tsp hoisin sauce
1 Tbsp cornstarch
1 Tbsp cornstarch
1 Tbsp cornstarch
1 Tbsp sugar
1 Tbsp sugar
1 Tbsp sugar
chili stir or dried Chinese chilies
chili stir or dried Chinese chilies
chili stir or dried Chinese chilies
scallion whites
scallion whites
scallion whites
scallion greens
scallion greens
scallion greens
toasted sesame seeds
toasted sesame seeds
toasted sesame seeds
chili oil
chili oil
chili oil
ground chicken
ground chicken
ground chicken
2 tsp soy sauce
2 tsp soy sauce
2 tsp soy sauce
1 tsp roasted sesame seed oil
1 tsp roasted sesame seed oil
1 tsp roasted sesame seed oil
2 tsp Shaoxing cooking wine
2 tsp Shaoxing cooking wine
2 tsp Shaoxing cooking wine
1 tsp rice wine vinegar
1 tsp rice wine vinegar
1 tsp rice wine vinegar
garlic powder
garlic powder
garlic powder
1 tbsp dark soy sauce
1 tbsp dark soy sauce
1 tbsp dark soy sauce
2 tsp rice wine vinegar
2 tsp rice wine vinegar
2 tsp rice wine vinegar
1 tsp roasted sesame seed oil
1 tsp roasted sesame seed oil
1 tsp roasted sesame seed oil
1 tsp chili flake
1 tsp chili flake
1 tsp chili flake
0.5 cup chicken stock
0.5 cup chicken stock
0.5 cup chicken stock
3.5 tbsp brown sugar
3.5 tbsp brown sugar
3.5 tbsp brown sugar
0.33 cup cornstarch
0.33 cup cornstarch
0.33 cup cornstarch
2 tbsp all-purpose flour
2 tbsp all-purpose flour
2 tbsp all-purpose flour
salt
salt
salt
sesame seeds
sesame seeds
sesame seeds
scallion whites
scallion whites
scallion whites
grated ginger
grated ginger
grated ginger
crushed garlic
crushed garlic
crushed garlic
Equipment
large bowl
whisk
wok
rimmed baking sheet
rack
paper towel
oven
nonstick pan
Tips
For crispy coating, use only egg whites as yolks contain fat.
Marinate chicken at room temperature for 30 minutes to avoid over-tenderizing.
Use Benefiber (wheat dextrin) in breading to keep chicken crispier longer.
Toss chicken in a large bowl to bread instead of massaging by hand to avoid flattening the breading.
Drain fried chicken first on paper towels on a rack, then move to the uncovered part of the rack for the crispiest results.
Keep fried chicken warm and crispy in a 200°F oven.
Freeze ginger to make grating easier and prevent it from becoming a goo.