General To's Chicken Recipe

Prep and cut

Trim excess fat from chicken thighs and cut into 1½-inch bite-sized pieces. Pat dry with paper towels.

Make batter

In a medium bowl, whisk the egg until combined. Stir in the 1 cup cornstarch, 1 tablespoon flour, 1 teaspoon kosher salt, and 1 teaspoon white pepper to form a thick batter. If batter is very stiff, add 1 teaspoon water to loosen slightly — it should cling to the chicken.

Coat chicken

Add the chicken pieces to the batter and toss until each piece is fully coated. Let rest 5 minutes so coating adheres.

Heat oil

Pour neutral oil into a large heavy skillet or wok to reach roughly 1 inch deep (about 2 cups). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and browns in about 30 seconds.

Fry chicken

Working in batches to avoid crowding, carefully add coated chicken to the hot oil and fry 4–5 minutes per batch, turning occasionally, until golden brown and cooked through. Use a slotted spoon to transfer fried chicken to a wire rack or paper towel-lined plate to drain. Maintain oil temperature between 325–350°F; reduce heat slightly if browning too quickly.

Combine sauce ingredients

In a bowl, whisk together 3 tablespoons soy sauce, 1 teaspoon dark soy, 1 tablespoon rice vinegar, 1 tablespoon hoisin, 2 tablespoons sugar, and 1 cup chicken stock (or water) until sugar dissolves.

Make slurry

In a small cup, mix 2 teaspoons cornstarch with 2 tablespoons cold water to form a smooth slurry. Set aside.

Cook aromatics

Discard all but 1–2 tablespoons of frying oil from the wok (reserve flavor). Heat the wok over medium-high heat. Add the minced garlic and ginger and stir-fry 20–30 seconds until fragrant. Add the dried chiles and stir another 15 seconds. If using chili paste instead of whole chiles, add it now and stir to combine.

Build the sauce

Carefully pour the combined sauce mixture into the wok with aromatics and bring to a simmer. Stir to combine and taste; adjust sweetness or acidity by adding a pinch more sugar or ½ teaspoon rice vinegar if needed.

Thicken

Give the cornstarch slurry a quick stir and slowly drizzle it into the simmering sauce while stirring. The sauce will thicken in 30–60 seconds to a glossy consistency that coats the back of a spoon. Stir in 1 teaspoon sesame oil and 1 teaspoon chili paste (if not already added).

Finish

Add the fried chicken pieces and the scallion sections to the wok. Toss gently so each piece is evenly coated with sauce and warmed through, about 1–2 minutes. If sauce is too thick, add up to 2 tablespoons hot water or stock to loosen.

Garnish and serve

Transfer to a serving platter. Sprinkle toasted sesame seeds over the top, if using. Serve immediately over steamed rice.