General Tso's Chicken (5 Levels: Hard to Easy)
ID: 7ba09f32...
A comprehensive guide to making General Tso's Chicken across five levels of difficulty, from a gourmet, scratch-made ultimate version using crispy double-dredged chicken thighs to quick, healthy air-fried chicken and tofu alternatives.
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🍳 Cooking Flow
Marinate chicken thighs, ground chicken chunks, or torn tofu blocks in seasoned soy sauce and egg whites. → Dredge the protein thoroughly in a starch-and-flour mixture to create a craggy surface. → Fry using a wok (Level 5), pan (Level 4), or air fryer (Levels 3 & 2) until golden and extremely crispy. → Simmer the sauce (soy sauce, rice vinegar, sweet glaze elements, and cornstarch) with aromatics like ginger, garlic, and chilies until thickened. → Toss the crispy fried protein in the hot sauce to glaze completely, serving over steamed rice with scallions and sesame seeds.
Cooking Steps
Brief Cooking Order
Marinate chicken thighs, ground chicken chunks, or torn tofu blocks in seasoned soy sauce and egg whites. → Dredge the protein thoroughly in a starch-and-flour mixture to create a craggy surface. → Fry using a wok (Level 5), pan (Level 4), or air fryer (Levels 3 & 2) until golden and extremely crispy. → Simmer the sauce (soy sauce, rice vinegar, sweet glaze elements, and cornstarch) with aromatics like ginger, garlic, and chilies until thickened. → Toss the crispy fried protein in the hot sauce to glaze completely, serving over steamed rice with scallions and sesame seeds.
Introduction
A comprehensive guide to making General Tso's Chicken across five levels of difficulty, from a gourmet, scratch-made ultimate version using crispy double-dredged chicken thighs to quick, healthy air-fried chicken and tofu alternatives.
Step 1
【Level 5】Cut boneless, skinless chicken thighs into uniform 2-inch chunks.
Step 2
【Level 5】Create the marinade by whisking 2 egg whites, 3 tbsp dark soy sauce, 3 tbsp Shaoxing wine, and 3 tbsp vodka until frothy. Pour out half of the mixture and set aside. To the remaining half, add 3 tbsp cornstarch and 1/4 tsp baking soda. Marinate the chicken in this mixture at room temperature for 30 minutes.
Step 3
【Level 5】Prepare the dredging mixture by combining 1 cup all-purpose flour, 1 cup cornstarch, salt, 1 tbsp Benefiber (wheat dextrin), and 1 tsp baking powder. Slowly drizzle in the reserved frothy liquid marinade to create craggy, crispy flour clumps.
Step 4
【Level 5】Thoroughly toss the marinated chicken chunks in the flour dredging mixture using a large bowl to create a heavily textured coating.
Step 5
【Level 5】Heat a quart of oil in a wok to 375°F. Shallow fry the chicken in batches until crispy and light golden brown. Drain on paper towels, then transfer to a wire rack in a 200°F oven to keep warm and crunchy.
Ingredients List
Important Notes
Using vodka in the marinade inhibits gluten development, resulting in a much crispier chicken crust.
Adding wheat dextrin (such as Benefiber) helps fried chicken maintain its crunchiness for longer after cooking.
Always grate ginger while frozen to make it incredibly easy to grate without turning into mush.
If air-frying, ensure every powdery spot on the dredged chicken is thoroughly sprayed with cooking oil to prevent dry floury patches.
When using tofu, manually tear it instead of slicing to create craggy, irregular edges that hold onto the sauce better.
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