🍗General Tso's Chicken
by Ben Silver (@Ben Silver)
Crispy fried chicken chunks tossed in a sweet and savory mildly spicy sauce
Nutrition and dietary information is automatically estimated and may contain errors. Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Ingredients
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- 1 cupwhite rice
- 4boneless, skinless chicken thighs
- 1egg white
- 2 tablespoonsShaoxing wine
- 2 tablespoonssoy sauce
- 2 tablespoonsvodka
- 3 tablespoonscornstarch
- 0.25 teaspoonbaking soda
- 0.5 cupflour
- 0.5 cupcornstarch
- 0.5 teaspoonbaking powder
- 1 tspsalt
- 1.5 LPeanut oil for frying
- 5green onions
- 2garlic cloves(Minced)
- 1cubed inch of ginger(Minced)
- 1szechuan chili(or other red chili)
- 2 TbspShaoxing wine
- 3 TbspSoy sauce
- 3 TbspChicken Stock
- 2 TbspWhite Vinegar
- 0.25 cupWhite Sugar
- 1 TbspCorn Starch
- 1 pinch1:8 salt and MSG blend
- 1 tsproasted sesame oil
Instructions
- 1Start cooking rice.
- 2Cut boneless, skinless chicken thighs into bite-size chunks.
- 3in a large bowl, whisk egg white until frothy
- 4Add Shaoxing wine, soy sauce, and vodka to the egg.
- 5Take half of marinade and set aside in a small bowl.
- 6Mix in cornstarch and baking soda to the remaining marinade to make a thin batter.
- 7Massage the batter into chicken pieces with hands.
- 8In a large bowl, Combine flour and cornstarch with baking powder and salt
- 9Pour reserved marinade into dry ingredients and mix with fingers to form clumps
- 10Bread chicken pieces one at a time by dropping into the flour mixture while shaking the bowl, leave the chicken in the bowl.
- 11Heat oil to 375F, then drop chicken in one piece at a time, not overcrowding.
- 12(Ideally this should be done in a wok so you can continually move around the chicken with a metal tool while it is frying so that you maximize heat transfer and therefore evaporation rate, and therefore crispiness.)
- 13Batches are done when you get a golden brown crust, about 3-5 minutes.
- 14While those are cooking, chop the bottoms of the green onions thinly, set aside, chop the tops of the green onions to about 1 inch long pieces, set aside.
- 15Mince the garlic, ginger, and chilies, then add them to a lightly oiled pan on medium heat, along with the bottoms of the green onions. Cook for about 1 minute.
- 16Add wine, soy sauce, chicken stock, vinegar, sugar, salt & MSG blend, cornstarch slurry (cornstarch with just enough water to dissolve it), and sesame oil. (If you are tempted to reduce the amount of sugar, then just make a different recipe instead. This is not meant to be a health conscious recipe, go big or go home.)
- 17If it is not reduced enough at this point, then cook until it looks like a nice glaze. Otherwise, add the green onion tops and the chicken, then toss to coat.
- 18Plate about half and half with rice.
*5% or less is a little, 15% or more is a lot
*5% ou moins c'est peu, 15% ou plus c'est beaucoup
Nutrition values are AI-estimated and may not be exact. See disclaimer below.
Sources
Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.