Dragons Fire Crispy General Tsos Chicken Better Than Takeout

Combine chicken pieces with all Marinade ingredients (Light Soy Sauce, Sesame Oil, Egg White, White Pepper). Toss well and set aside to marinate for 20 minutes.

Whisk together the coating ingredients: Flour, Cornstarch, Salt, and Baking Powder in a shallow bowl.

Dredge the marinated chicken pieces thoroughly in the dry coating mixture, ensuring they are fully covered. Shake off excess powder.

First Fry: Heat oil in a deep pot to 325°F (160°C). Fry the chicken in small batches until lightly golden and cooked through (about 4-5 minutes). Remove and drain on a wire rack.

Second Fry: Increase oil temperature to 375°F (190°C). Return the partially cooked chicken to the hot oil in batches. Fry quickly (1-2 minutes) until deeply golden brown and shatteringly crisp. Drain immediately.

Prepare the Sauce: In a small bowl, whisk together the Sugar, Rice Vinegar, Light Soy Sauce, Dark Soy Sauce, and Shaoxing Rice Wine.

Build the Base: Heat 1 Tbsp of fresh oil in a wok or large skillet over medium heat. Sauté the minced ginger, garlic, dried chilies, and Sichuan peppercorns (if using) until fragrant (about 30 seconds).

Sauce Reduction: Pour the whisked sauce mixture into the wok. Bring to a rapid simmer. Whisk the cornstarch slurry one last time, then stir it into the simmering sauce. Cook until the sauce thickens and becomes glossy (about 1 minute).

Toss and Finish: Remove the wok from the heat immediately. Add the double-fried chicken to the wok. Toss quickly and vigorously until every piece is evenly coated in the glossy sauce.

Serve immediately plated, garnished generously with sliced scallions and toasted sesame seeds.