General Tso's Chicken
My General Tso's Chicken recipe is a Chinese-American dish of fried chicken pieces marinated, breaded, fried, and served with a savory, tangy sauce.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 lb boneless skinless chicken thighs (cut into 1-inch pieces)
- 1 tbsp water
- 2 tsp Shaoxing wine
- 1/2 tsp kosher salt
- 1/4 tsp ground white pepper
- 1 tsp sesame oil
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp toasted sesame seeds
- 1/3 cup chicken stock
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 2 tsp Shaoxing wine
- 1 tsp rice wine vinegar
- 2 clove garlic (minced)
- 1/4 cup brown sugar
- 1 tsp red pepper flakes
- 1/2 tsp ground ginger
- 1 tbsp cornstarch
- 3 cup vegetable oil
- 6 dried red chili peppers
- 2 green onions (sliced thin)
- 1 tsp toasted sesame seeds
Instructions
- 1
Marinate the chicken in a bowl with the water, Shaoxing wine, water, salt, white pepper, and sesame oil. Allow the chicken 5 minutes to absorb all the liquid.
- 2
Mix together the sauce ingredients in a bowl or measuring cup. Set aside.
- 3
In a separate bowl mix together the flour, cornstarch and sesame seeds. Add the marinated chicken pieces to the dry ingredients and stir to coat, and set aside.
- 4
Heat the oil in a deep saucepan to 350°F. Carefully drop the chicken pieces into the oil in small batches, don't over crowd the pot. Fry until light golden brown, about 5 minutes. Transfer to a wire rack or plate lined with paper towels to drain. Continue frying in batches and keel the oil at 350°F.
- 5
Return all the fried chicken back to the pot and fry for another 3-5 minutes until golden brown and crispy.
- 6
Heat a clean wok over medium heat. Add 1 tablespoon of oil along with the dried chilies. Cook the chili peppers for about 5 seconds. Stir the Sauce mixture and add to the wok. Bring to a simmer, stirring constantly until thickened. Add the fried chicken and toss to coat evenly.
- 7
Serve with steamed rice and sesame seeds and green onions on top.