General Tso's Chicken

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🥘 Ingredients

Chinese rice vinegar
2 tbsp
Shaoxing wine
4 tbsp
baking powder
1/2 tsp
baking soda
1/4 tsp
boneless, skinless chicken thighs (cut into 1/2- to 3/4-inch chunks)
1 lb
corn starch
4 tbsp
cornstarch
1/2 c
dark soy sauce
5 tbsp
dried red Chinese chilies
8
egg white
1
flour
1/2 c
garlic (minced)
2 tsp
ginger (minced)
2 tsp
kosher salt
1/2 tsp
low-sodium chicken stock
3 tbsp
peanut oil
290 tsp
scallion bottoms (minced)
2 tsp
scallions (white parts only, cut into 1-inch lengths)
6 to 8
sugar
4 tbsp
toasted sesame seed oil
1 tsp
vodka
2 tbsp
white

🍳 Cookware

wok
dutch oven
metal spider

1

Beat egg white in a large bowl until broken down and lightly foamy.

egg white: 1
2

Add dark soy sauce , Shaoxing wine , and vodka and whisk to combine.

dark soy sauce: 2 tbsp, Shaoxing wine: 2 tbsp, vodka: 2 tbsp
3

Set aside half of marinade in a small bowl.
4

Add baking soda and corn starch to the large bowl and whisk to combine.

baking soda: 1/4 tsp, corn starch: 3 tbsp
5

Add boneless, skinless chicken thighs (cut into 1/2- to 3/4-inch chunks) to large bowl and turn with fingers to coat thoroughly.

boneless, skinless chicken thighs (cut into 1/2- to 3/4-inch chunks): 1 lb
6

Cover with plastic wrap and set aside.
7

Combine flour , cornstarch , baking powder , and kosher salt in a large bowl.

flour: 1/2 c, cornstarch: 1/2 c, baking powder: 1/2 tsp, kosher salt: 1/2 tsp
8

Whisk until homogenous.
9

Add small amount of reserved marinade and whisk until mixture has coarse, mealy clumps.
10

Set aside.
11

Combine dark soy sauce , Shaoxing wine , Chinese rice vinegar , low-sodium chicken stock , sugar , toasted sesame seed oil , and corn starch in a small bowl.

dark soy sauce: 3 tbsp, Shaoxing wine: 2 tbsp, Chinese rice vinegar: 2 tbsp, low-sodium chicken stock: 3 tbsp, sugar: 4 tbsp, toasted sesame seed oil: 1 tsp, corn starch: 1 tbsp
12

Stir with a fork until cornstarch is dissolved and no lumps remain.
13

Set aside.
14

Combine peanut oil , garlic (minced) , ginger (minced) , scallion bottoms (minced) , and dried red Chinese chilies in a large skillet.

peanut oil: 2 tsp, garlic (minced): 2 tsp, ginger (minced): 2 tsp, scallion bottoms (minced): 2 tsp, dried red Chinese chilies: 8
15

Place over medium heat.
16

Cook, stirring, until vegetables are aromatic and soft, but not browned, about ⏱️ 3 minutes .
17

Stir sauce mixture and add to skillet, making sure to scrape out and sugar or starch that has sunk to the bottom.
18

Cook, stirring, until sauce boils and thickens, about ⏱️ 1 minute .
19

Add scallions (white parts only, cut into 1-inch lengths) .

scallions (white parts only, cut into 1-inch lengths): 6 to 8
20

Transfer sauce to a bowl to stop cooking, but don't wipe out skillet.
21

Heat peanut oil in a wok or dutch oven to 350°F and adjust flame to maintain temperature.

peanut oil: 6 c
22

Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken.
23

When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres.
24

Make sure that every piece is coated thoroughly.
25

Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it).
26

Once all chicken is added, cook, agitating with long chopsticks or a metal spider , and adjusting flame to maintain a temperature of 325 to 375°F.
27

Cook until chicken is cooked through and very crispy, about ⏱️ 4 minutes .
28

Transfer chicken to a paper towel-lined bowl to drain.
29

Add chicken to empty skillet and return sauce to skillet.
30

Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated.
31

Serve immediately with white rice.

white