Ingredients
For the Chicken & Marinade
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large egg
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Chinese black vinegar
For the Breading
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons kosher salt
- 1/2 teaspoon baking powder
For the Sauce & Assembly
- 1/2 cup chicken broth
- 1/4 cup dark brown sugar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Chinese black vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sambal oelek (chili garlic paste)
- 1 teaspoon toasted sesame oil
- 1-inch piece fresh ginger, minced
- 2 cloves garlic, minced
- 6-8 whole dried red chiles (like Tien Tsin)
- 2 teaspoons cornstarch mixed with 1 tablespoon water
- Neutral oil, for frying
- Sliced scallions, for garnish
First, Marinate the Chicken and Make the Sauce
In a large bowl, whisk the egg, then add the soy sauce and black vinegar. Add the chicken pieces and toss until every piece is thoroughly coated. Let it marinate for at least 20 minutes while you prepare the other components.
To make the sauce, heat a tablespoon of neutral oil in a small saucepan over medium heat. Add the minced ginger, minced garlic, and whole dried chiles. Cook for about a minute until fragrant.
Add the chicken broth, brown sugar, soy sauce, black vinegar, hoisin, sambal, and sesame oil to the saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for about 3 minutes.
Give your cornstarch slurry a quick stir and pour it into the simmering sauce while whisking. Continue to cook for another minute until the sauce has thickened into a glossy glaze. Set the sauce aside.
Next, Dredge and Double-Fry the Chicken
In a large bowl, whisk together the all-purpose flour, cornstarch, kosher salt, and baking powder.
Pour the entire bowl of marinated chicken, including any excess liquid, into the dry ingredients. Use your hands to toss the chicken until every piece is completely coated in a thick, shaggy breading.
Pour enough neutral oil into a heavy-bottomed pot or deep fryer to fully submerge the chicken and preheat it to 325F.
Working in batches, carefully add the breaded chicken to the hot oil. Fry for ~4-5 minutes, until the chicken is cooked through and the coating is lightly golden. Remove the chicken to a wire rack to drain.
Once all the chicken has been fried once, increase the oil temperature to 375F. Fry the chicken a second time, again in batches, for another 2-3 minutes until it’s a deep golden brown and extra crispy. Return the chicken to the wire rack.
Finally, Assemble the Dish
In a large bowl, toss the hot, double-fried chicken with just enough of the prepared sauce to coat every piece. Serve immediately over steamed rice, garnished with sliced scallions.
Home-Friendly General Tso’s Chicken
Ingredients
For the Chicken & Marinade
- 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 large egg
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Chinese black vinegar
For the Breading
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons kosher salt
- 1/2 teaspoon baking powder
For the Sauce & Assembly
- 1/2 cup chicken broth
- 1/4 cup dark brown sugar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Chinese black vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sambal oelek chili garlic paste
- 1 teaspoon toasted sesame oil
- 1-inch piece fresh ginger minced
- 2 cloves garlic minced
- 6-8 whole dried red chiles like Tien Tsin
- 2 teaspoons cornstarch mixed with 1 tablespoon water
- Neutral oil for frying
- Sliced scallions for garnish
Instructions
- Whisk egg, soy sauce, and black vinegar in large bowl. Add chicken pieces, coat well. Marinate 20 minutes.
- Mix flour, cornstarch, salt, and baking powder in separate bowl.
- Heat oil in saucepan. Cook ginger, garlic, dried chiles 1 minute.
- Add broth, brown sugar, soy sauce, vinegar, hoisin, sambal, sesame oil. Boil, reduce heat, simmer 3 minutes.
- Whisk in cornstarch slurry. Cook 1 minute until thickened. Set aside.
- Pour marinated chicken with liquid into flour mixture. Coat thoroughly.
- Heat oil to 325F. Fry chicken in batches 4-5 minutes until cooked. Drain on wire rack.
- Increase oil to 375F. Fry chicken again 2-3 minutes until golden brown.
- Toss hot chicken with sauce to coat. Garnish with scallions.
