The Best General Tso's Chicken

seriouseats.com

Sue Hartman

subheading: For the Marinade:

1 large egg white

2 tablespoons (30ml) Chinese dark soy sauce

2 tablespoons (30ml) Shaoxing wine (see note)

2 tablespoons (30ml) 80-proof vodka

3 tablespoons (24g) cornstarch

¼ teaspoon (1g) baking soda

1 pound (455g) boneless, skinless chicken thighs, cut into ½- to ¾-inch chunks

subheading: For the Dry Coating:

½ cup (64g) all-purpose flour

½ cup (64g) cornstarch

½ teaspoon (2g) baking powder

½ teaspoon (1.5g) kosher salt

subheading: To Fry Chicken:

1 ½ quarts (1.4 liters) peanut, vegetable, or canola oil for deep frying

subheading: For the Sauce and to Finish (see note):

4 tablespoons (50g) granulated sugar

3 tablespoons (45ml) homemade or store-bought low-sodium chicken stock

3 tablespoons (45ml) dark soy sauce

2 tablespoons (30ml) Shaoxing wine (see note)

2 tablespoons (30ml) Chinese rice vinegar or distilled white vinegar

1 tablespoon (8g) cornstarch

2 teaspoons (10ml) peanut, vegetable, or canola oil

2 teaspoons (6g) minced garlic (about 2 medium cloves)

2 teaspoons ( 4 g) minced fresh ginger (about one 1-inch piece)

2 teaspoons (4g) minced scallion bottoms (about 1 scallion), plus 6 to 8 scallions, white parts only, cut into 1-inch lengths

1 teaspoon (5ml) toasted sesame oil

8 small dried red Chinese or Arbol chiles (see note)

1 cup, loosely packed steamed white rice

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer