General Tso's Chicken Recipe

Prep

Trim excess fat from the chicken thighs and cut into 1- to 1.5-inch bite-sized pieces. Pat dry with paper towels.

In a medium bowl whisk together 1 egg and 1 tablespoon soy sauce. Add the chicken pieces and mix until coated. Marinate 10–15 minutes at room temperature (or up to 30 minutes refrigerated).

In a shallow bowl combine 1 cup cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. One by one dredge marinated chicken pieces in cornstarch, pressing lightly so cornstarch adheres completely; shake off excess.

Pour 1 cup vegetable oil into a large skillet or wok (or use a deep fryer) and heat over medium-high heat until oil reaches 350°F (175°C) or a piece of cornstarch sizzles immediately when added.

Working in a single layer and not crowding the pan, fry the chicken pieces 3–4 minutes per side (about 6–8 minutes total) until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate to drain. If necessary, fry remaining chicken in batches and keep warm in a low oven (200°F/95°C).

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

In a separate small cup dissolve 1 teaspoon cornstarch in 1 tablespoon cold water to make a slurry; set aside.

Heat a wok or large skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the dried red chiles and quickly fry 10–15 seconds until fragrant (be careful not to burn).

Add the minced garlic (3 cloves) and minced ginger (1 tablespoon) and stir-fry 20–30 seconds until aromatic.

Pour in the prepared sauce and bring to a gentle boil, stirring. Add the cornstarch slurry and whisk constantly until sauce thickens and becomes glossy, about 30–60 seconds. Stir in 1/2 teaspoon sesame oil.

Return the fried chicken to the wok and toss to coat thoroughly in the sauce, cooking together 1–2 minutes so chicken reheats and glaze adheres. Add sliced scallion greens and toss briefly just to combine.

Transfer to a serving plate, sprinkle with toasted sesame seeds and additional sliced scallions if desired. Serve immediately over steamed rice.