General Tso's Chicken
ID: 269c3eef...
A classic Chinese-American takeout favorite made right at home. This recipe features crispy fried chicken thighs tossed in a perfect balance of sweet, savory, and spicy sauce.
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🍳 Cooking Flow
Whisk together all sauce ingredients in a bowl. → Coat chopped chicken thighs in a mix of cornstarch and flour. → Deep-fry the chicken in batches until golden and crispy. → Boil the sauce with dried chilies in a clean wok. → Toss the chicken in the sauce until well coated and serve over rice with garnishes.
Cooking Steps
Brief Cooking Order
Whisk together all sauce ingredients in a bowl. → Coat chopped chicken thighs in a mix of cornstarch and flour. → Deep-fry the chicken in batches until golden and crispy. → Boil the sauce with dried chilies in a clean wok. → Toss the chicken in the sauce until well coated and serve over rice with garnishes.
Introduction
A classic Chinese-American takeout favorite made right at home. This recipe features crispy fried chicken thighs tossed in a perfect balance of sweet, savory, and spicy sauce.
Step 1
Prepare the sauce by mixing sugar, chicken bouillon powder, sesame oil, rice vinegar, Chinese cooking wine, dark soy sauce, light soy sauce, sambal, hoisin sauce, grated ginger, grated garlic, and ketchup in a large bowl. Whisk until fully combined.
Step 2
Cut the boneless skinless chicken thighs into bite-sized pieces. Dredge them in an equal mixture of cornstarch and flour until evenly coated.
Step 3
Heat neutral oil in a wok. Fry the coated chicken thighs in two batches to ensure they cook evenly. Once golden brown and crispy, remove and drain them on a wire rack.
Step 4
Clean the wok and discard the frying oil. Pour the prepared sauce into the wok, add a few dry chilies, and bring it to a boil.
Step 5
Once the sauce is boiling, toss the fried chicken back in. Stir and cook down until the sauce reduces and coats the chicken pieces beautifully.
Ingredients List
Important Notes
Freezing your ginger beforehand makes it significantly easier to grate cleanly.
Using chicken thighs instead of breasts keeps the chicken juicy and flavorful.
Be sure to fry the chicken in batches so the oil temperature doesn't drop too much.
The sauce gets extremely hot and behaves like culinary lava, so allow it to cool slightly before taking a bite.
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