Chinese

General Tso's Chicken

Name: General Tso's Chicken
Total time: 40 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb Boneless, skinless chicken thighs (cut into 1-inch chunks); 1/2 cup Cornstarch (for coating); 6-8 Dried whole red chilies; 3 tbsp White sugar; 3 tbsp Rice vinegar; 2 tbsp Soy sauce; 1 tbsp Shaoxing wine or dry sherry; 1 tsp Cornstarch (for the sauce, mixed with 1 tbsp water)

A popular sweet, slightly spicy, deep-fried chicken dish.

40 minutes

Serves 3

Dinner

Contains common allergens

Soy Wheat

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Instructions

6 steps

1
Batter the Chicken: Toss the chicken chunks with a pinch of salt and the 1/2 cup cornstarch until heavily coated. Shake off excess powder so they fry cleanly.

2
Fry the Chicken: Heat 2 inches of oil in a wok or deep pot to 375°F (190°C). Fry the chicken in batches for 4-5 minutes until deeply golden and crispy. Remove to a paper towel-lined plate.
3
Mix the Sauce: In a small bowl, whisk together the sugar, rice vinegar, soy sauce, wine, and the 1 tsp cornstarch slurry until the sugar is dissolved.
4
Aromatize the Chilies: Drain the wok, leaving only 1 tbsp of oil. Heat over medium heat and add the dried red chilies. Toast them for 15-20 seconds until they turn dark crimson and fragrant, but not burnt.
5
Thicken the Sauce: Pour the liquid sauce mixture into the wok. It will immediately begin to boil. Stir constantly for 30-60 seconds until the sauce reduces into a thick, bubbling, sticky syrup.
6
Glaze the Chicken: Add the crispy fried chicken back to the wok. Toss rapidly for 30 seconds to coat every piece in the sweet, tangy, and mildly spicy glaze. Serve immediately.

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