*general Tso’s Chicken Or Sesame Chicken Recipe

Prepare and marinate chicken

Cut the chicken thighs into 1 to 1 1/2-inch bite-sized pieces. In a bowl combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp garlic powder and 1 tsp black pepper. Add the chicken, toss to coat thoroughly, and let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Make the batter/coating

In a shallow bowl whisk 1 egg, then stir in 3 tbsp cornstarch, 2 tbsp flour and 1/2 tsp baking powder until it forms a thick but sticky batter. If it seems too thick add 1 tsp water. Remove chicken from marinade, letting excess drip off, then toss pieces in the cornstarch-flour mixture until well coated.

Heat 1 cup neutral oil in a heavy skillet or wok to 350°F (175°C) for shallow frying, or prepare a deep pot for deep frying to the same temperature. If you don’t have a thermometer, test with a small piece of batter; it should sizzle immediately and rise to the surface.

Fry the chicken in batches to avoid crowding. Cook pieces 3–4 minutes per batch until golden and cooked through (internal temp 165°F / 74°C). Transfer to a wire rack or paper towel-lined plate to drain. Return oil to 350°F between batches if necessary.

Prepare aromatics

While chicken fries, mince 2 cloves garlic and 1 tsp ginger. Slice 3 scallions into 1/2-inch pieces, separating whites from greens. If using dried chilies for General Tso’s, have about 6 whole chilies ready (seeded if you prefer less heat).

Mix the sauce base

In a bowl combine 3 tbsp soy sauce, 1 tsp dark soy (optional), 2 tbsp rice vinegar, 1 tbsp hoisin, 2 tbsp brown sugar and 1/2 cup chicken stock (or water). Stir until sugar mostly dissolves. For sesame-style sauce you can omit dried chilies and increase sesame oil to 1.5 tsp and add 1 tbsp honey if you want a sweeter glaze.

Make cornstarch slurry

In a small cup mix 1 tsp cornstarch with 1 tbsp cold water until smooth; set aside.

In a large clean wok or skillet, remove excess oil leaving about 1 tsp (or if you prefer no leftover frying oil, wipe clean and add 1 tsp vegetable oil). Heat over medium-high heat until shimmering. Add the dried chilies (if using) and stir-fry for 20–30 seconds until fragrant but not burnt. Add the minced garlic, ginger and the white parts of the scallions; stir constantly for about 15–20 seconds until aromatic.

Pour the prepared sauce base into the wok and bring to a simmer. Taste and adjust — add a pinch of salt or up to 1 tsp more sugar if you prefer it sweeter. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens to a glossy coat, about 30–60 seconds. Finish with 1 tsp toasted sesame oil for aroma.

If making Sesame Chicken: reduce or omit dried chilies, and once sauce thickens stir in 1 tsp toasted sesame oil and 1 tsp sesame seeds. For a glossier, stickier coating, add 1 tbsp honey or an extra 1 tsp brown sugar when simmering.

Toss chicken in sauce

Add the fried chicken pieces to the wok with the sauce. Toss vigorously for 30–60 seconds so every piece becomes evenly coated and heated through. If sauce seems too thick, add 1–2 tbsp water or stock to loosen slightly; if too thin, simmer a few more seconds to reduce.

Transfer to a serving platter. Sprinkle the green scallion slices and 1 tsp sesame seeds (for Sesame Chicken) over the top. Serve immediately with steamed rice or vegetables.