Chinese General Tso’s Chicken
Imagine the delightful combination of tender chicken, a sweet and spicy sauce, and the vibrant flavors of Chinese seasonings all coming together in one dish. This is the joy of General Tso’s Chicken, a dish that's as nourishing as it is delicious. Today, we're going to embark on a culinary journey exploring this beloved staple of Chinese-American cuisine.
Ingredients
- 1 egg white beaten
- 2 tablespoons dark soy sauce
- 2 tablespoons Chinese rice wine
- 2 tablespoons 80-proof vodka
- 1/4 teaspoon baking soda
- 3 tablespoons cornstarch
- 1 pound chicken thighs boneless and skinless, chopped into 1/2 -inch chunks
Sauce:
- 3 tablespoons dark soy sauce
- 2 tablespoons Chinese rice wine
- 2 tablespoons white vinegar
- 3 tablespoons chicken stock
- 4 tablespoons sugar
- 1 teaspoon roasted sesame seed oil
- 1 tablespoon cornstarch
Other ingredients
- 2 teaspoons vegetable oil
- 2 medium cloves garlic finely chopped
- 1 small ginger finely chopped
- 1 scallion green parts only, finely chopped
- 6 scallions white parts only, chopped into 1-inch pieces
- 8 small Arbol chillies dried
Dry Coating:
- 1/2 cup flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 11/2 quarts vegetable oil for deep frying
- Steamed white rice for serving
Instructions
- Begin making the marinade by whisking egg whites until slightly foamy in a large bowl. Combine with soy sauce, wine, and vodka. Then, transfer about half of the marinade to a second bowl. Set aside. In the first bowl, stir in baking soda and cornstarch. Then, toss in chicken and coat with marinade evenly on all sides. Cover bowl with cling wrap then put to the side.
- In a separate bowl, mix together ingredients for the sauce until smooth and everything is incorporated. Then, heat oil in a pan over medium heat. Sauté garlic, ginger, scallion greens, and chilies for 3 minutes or until tender. Pour in sauce, scraping out any left on the bottom, and stir for 1 minutes or until boiling. Toss in scallion whites then pour everything into a large bowl. Set aside both sauce mixture and pan for later. Don’t clean it yet.
- Preheat oil in a wok until it reads 350 °F on an instant read thermometer. You can also use a deep fryer.
- Combine ingredients for the dry coating in a large bowl. Pour in reserved 1⁄2 marinade and mix until small lumps form. Ready the chicken for deep frying by transferring them to the dry coat mixture one at a time and tossing to coat evenly. Afterward, apply pressure to each piece using your hands to make sure the coat sticks.
- Using a slotted spoon, gently place pieces one at a time into hot oil. Cook, , for about 4 minutes or until fully cooked and crisp. To cook evenly, carefully turn the chicken pieces over a few times with long tongs or a chopstick while cooking. Make sure to maintain a temperature of 325 to 375 °F while cooking. Remove chicken from oil and place onto a bowl lined with paper towels to drain.
- Transfer chicken to pan from earlier, then pour in the sauce. Toss and fold sauce onto chicken for a full and even coat.
- Serve at once with white rice on the side.
Video
Notes
To enhance the overall experience, garnish your General Tso's Chicken with green onions and sesame seeds. The fresh green onions add a pop of color and a mild onion flavor that complements the dish perfectly. Sprinkle some sesame seeds on top for a nutty and toasty accent. These simple additions not only elevate the presentation but also add an extra layer of flavor and texture to your dish.