General Tso’s Chicken

based on a recipe by Kenji Lopez-Alt from Serious Eats

INGREDIENTS:

  • 1 pound chicken boneless skinless chicken thighs cut into 1/2 inch chunks

  • 1 1/2 quart vegetable oil or other high heat oil

  1. Marinade

    • 1 egg white well whisked in small bowl

    • 2 tablespoons soy sauce

    • 2 tablespoons Shaoxing wine or dark rice wine

    • 2 tablespoons 80 proof vodka

    • 3 tablespoons cornstarch

    • 1/4 teaspoon baking soda

  2. Dry Coat

    • 1/2 cup flour

    • 1/2 cup cornstarch

    • 1/2 teaspoon baking powder

    • 1/2 teaspoon salt

  3. Sauce

    • 4 tablespoons sugar

    • 3 tablespoons chicken stock

    • 3 tablespoons soy sauce

    • 2 tablespoons Shaoxing wine or dark rice wine

    • 2 tablespoons rice vinegar

    • 1 tablespoon cornstarch

    • 2 tablespoons vegetable oil

    • 2 minced garlic cloves

    • 1 inch piece minced ginger

    • 1 minced scallion bottom

    • 6 scallions white part only sliced in lengths

    • 1 teaspoon toasted sesame oil

    • 8 dried red Chinese or Arbol chiles

 

INSTRUCTIONS:

  • For marinade, add whisked egg white, soy sauce, rice wine, vodka into a large bowl and whisk. Set aside half the marinade in a smaller bowl.

  • Add cornstarch and baking soda to the large bowl with 1/2 the marinade and whisk.

  • Add chicken chunks and coat. Cover with wrap and set aside.

  • For dry coat, combine flour, cornstarch, baking powder, and salt in a large bowl. Whisk and then add reserve marinade. Whisk briefly and set aside.

  • To fry chicken, heat 1 1/2 quarts vegetable oil in large wok or dutch oven to 350f but do not overheat or chicken will burn! Use thermometer if necessary.

  • One piece at at time, dip chicken in marinade and then dry coat, pressing dry mix into chicken to make it stick. Coat every piece but its ok if some coating falls off be careful not to over bread.

  • Once piece at a time, shake off excess coating and lower into oil, don't drop or splash. Once all chicken is added, insure temperature doesn't dip below 325 or go over 375.

  • Cook for about 4 minutes and then transfer to paper lined tray and allow to cool.

  • For Sauce, Combined sugar, chicken stock, soy sauce, wine, vinegar, cornstarch, and sesame oil in a small bowl and stir until there are no lumps.

  • Combine oil, garlic, ginger, minced scallions, and red chiles in a large wok or skillet and place over medium heat.

  • Cook until veggies are aromatic and soft but not browned about 3 min.

  • Add sauce to wok, scraping out sugar and starch. Cook another minute until thickened and add scallion segments.

  • Add chicken to the sauce and toss.

  • Optionally serve over rice or noodles.