General Tso's Chicken

Ingredients

• Chicken
• 1½ pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
• 1 large egg
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 1 pinch ground white pepper
• 1 cup cornstarch
• Neutral frying oil, as needed
• General Tso's Sauce
• 2 tablespoons plus 2 teaspoons vegetable oil
• ¼ cup chopped green onions
• 4 garlic cloves, finely minced or grated
• 1⅓ teaspoons freshly grated ginger
• 8 dried whole red chilies
• 1 large strip fresh orange zest
• ⅔ cup granulated sugar
• ⅓ cup soy sauce
• ¼ cup chicken broth
• 2 tablespoons plus 2 teaspoons peanut oil
• 1 tablespoon plus 1 teaspoon rice vinegar
• 2⅔ teaspoons toasted sesame oil
• 1 tablespoon plus 1 teaspoon hoisin sauce
• Cornstarch Slurry
• 2⅔ teaspoons cornstarch
• ⅓ cup water
• For Serving
• Hot cooked white rice
• Steamed broccoli, optional
• Sliced green onions, optional
• Toasted sesame seeds, optional

Instructions

1. 

   1

   Prepare the chicken. Place the chicken thighs in a large mixing bowl. Add the egg, salt, sugar, and white pepper, then mix until evenly combined. Add the cornstarch gradually, tossing until every piece is thoroughly coated. Set aside while the frying oil heats.

2. 

   2

   Heat the oil and complete the first fry. Pour enough neutral oil into a deep, heavy-bottomed pot to safely submerge the chicken pieces. Heat the oil to 350°F. Working in small batches, carefully add the chicken one piece at a time. Fry for about 3–4 minutes, until the coating is set, lightly golden, and the chicken begins to float. Transfer to a wire rack and allow each batch to rest while the remaining chicken cooks. Let the oil return to 350°F between batches.

3. 

   3

   Double-fry the chicken. Increase the oil temperature to 375°F. Beginning with the first batch, fry the chicken again in small batches for about 1–2 minutes, until deeply golden, crisp, and cooked through to an internal temperature of 165°F. Transfer to a clean wire rack to drain.

4. 

   4

   Prepare the sauce. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the green onions, garlic, ginger, dried chilies, and orange zest. Cook for 30–60 seconds, stirring constantly, until fragrant without allowing the garlic to burn. Add the sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and hoisin sauce. Stir well and bring the mixture to a boil.

5. 

   5

   Thicken and reserve the extra sauce. Whisk the cornstarch and water together until completely smooth. Slowly stir the slurry into the boiling sauce. Cook, stirring continuously, until the sauce becomes glossy and thick enough to coat the back of a spoon. Transfer one-fourth of the finished sauce to a small serving bowl. Cover and keep warm for spooning over rice.

6. 

   6

   Glaze and serve the chicken. Add the twice-fried chicken to the sauce remaining in the wok. Toss over low heat for only 30–60 seconds, until every piece is evenly glazed. Do not simmer the chicken in the sauce, or the coating will begin to soften. Serve immediately with hot rice and the reserved sauce on the side. Garnish with sliced green onions and toasted sesame seeds, if desired.