Crispy General Tso’s Chicken (Print Version)
Crunchy fried chicken tossed in a glossy sweet-tangy General Tso’s sauce with garlic, ginger, chilies, sesame, and scallions.
# Ingredients:
For the chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
02 -
1 tablespoon soy sauce
03 -
1 tablespoon Shaoxing wine or dry sherry
04 -
2 large egg whites
05 -
2 cloves garlic, finely grated
06 -
1 teaspoon finely grated fresh ginger
07 -
1/2 teaspoon kosher salt
08 -
1/4 teaspoon black pepper
09 -
1 1/4 cups (150 g) cornstarch, plus more if needed
10 -
4 cups (950 ml) neutral oil, for frying
For the sauce
11 -
1/2 cup (120 ml) low-sodium chicken broth
12 -
3 tablespoons soy sauce
13 -
2 tablespoons rice vinegar
14 -
2 tablespoons granulated sugar
15 -
1 tablespoon hoisin sauce
16 -
1 teaspoon toasted sesame oil
17 -
1 tablespoon cornstarch
18 -
6 dried red chilies
19 -
2 cloves garlic, minced
20 -
1 teaspoon minced fresh ginger
For serving
21 -
2 scallions, thinly sliced
22 -
1 teaspoon toasted sesame seeds
23 -
Steamed white rice, for serving
# Instructions:
01 -
In a bowl, toss the chicken with soy sauce, Shaoxing wine, egg whites, grated garlic, grated ginger, salt, and pepper. Let stand for 15-20 minutes while you prepare the sauce.
02 -
In a small bowl, whisk chicken broth, soy sauce, rice vinegar, sugar, hoisin sauce, sesame oil, and cornstarch until smooth. Set it near the stove.
03 -
Add the cornstarch to a shallow bowl. Lift chicken pieces from the marinade, press them into the cornstarch, and shake off excess so each piece has a thin, even coating.
04 -
Heat oil in a heavy pot to 350 degrees F (175 C). Fry the chicken in batches for 4-5 minutes, until golden, crisp, and 165 degrees F inside. Drain on a wire rack.
05 -
Heat 1 tablespoon of the frying oil in a wok or large skillet over medium-high heat. Add dried chilies, minced garlic, and minced ginger, then stir for 20-30 seconds until fragrant.
06 -
Pour in the whisked sauce and simmer, stirring, for 1-2 minutes until glossy and thick enough to coat a spoon.
07 -
Add the fried chicken to the sauce and toss quickly until coated. Sprinkle with scallions and sesame seeds, then serve immediately with steamed rice.
# Notes:
01 -
Serve immediately for the crispest texture.
02 -
The sauce can be mixed up to 3 days ahead and refrigerated.
03 -
Use a thermometer to keep frying oil near 350 degrees F.