The Ultimate Guide to General Tso’s Chicken: History, The Authentic Recipe & Pro Secrets

Name: The Ultimate Guide to General Tso’s Chicken: History, The Authentic Recipe & Pro Secrets
Ingredients: 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces; 1 large egg, beaten; 1/4 cup soy sauce; 1 cup cornstarch; 1/2 cup all-purpose flour; 1 tsp baking powder (Secret for crispiness!); Neutral oil for frying (peanut, canola, or vegetable); 1/2 cup chicken broth; 1/4 cup rice vinegar; 3 tbsp brown sugar; 2 tbsp white sugar; 1 tbsp Shaoxing wine (or dry sherry); 1 tbsp hoisin sauce; 1 tbsp cornstarch (for the slurry); 2 tbsp water (for the slurry); 1 tbsp minced fresh ginger; 2 cloves garlic, minced; 6-10 dried whole red chilies (adjust to taste)

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Ingredients

Instructions

Marinate the Chicken: In a medium bowl, combine the chicken pieces, beaten egg, and 1/4 cup of soy sauce. Mix well and let it sit for at least 15 minutes.
Prepare the Dredge: In a separate wide bowl or pie plate, whisk together the 1 cup of cornstarch, flour, and baking powder. This is your crispy coating mix.
Mix the Sauce: In another bowl, whisk together all sauce ingredients except for the cornstarch slurry ingredients (cornstarch and water) and the chilies. Set aside.
Heat the Oil: Pour about 2-3 inches of oil into a heavy-bottomed pot or wok. Heat over medium-high heat to 350°F (175°C).
Dredge and Fry (First Fry): Working in batches, take the marinated chicken pieces and toss them thoroughly in the cornstarch mixture until fully coated. Carefully place them in the hot oil. Fry for 3-4 minutes until light golden brown and cooked through. Remove with a slotted spoon to a wire rack.
The CRUCIAL Second Fry: Once all chicken is cooked, increase the oil temperature to 375°F (190°C). Fry the chicken again in batches for 1-2 minutes until deep golden brown and exceptionally crispy. This double-fry method is non-negotiable for that signature crunch.
Cook the Sauce: Drain most of the oil from your wok, leaving about 1 tbsp. On medium heat, toss in the dried red chilies and stir-fry for 30 seconds until fragrant. Add the minced ginger and garlic and cook for another 30 seconds.
Thicken the Sauce: Pour your pre-mixed sauce into the wok and bring to a simmer. In a small cup, mix the 1 tbsp cornstarch and 2 tbsp water to create the slurry. While the sauce is simmering, whisk in the slurry. The sauce will thicken almost immediately.
Combine and Serve: Turn off the heat. Add the double-fried crispy chicken to the sauce and toss quickly to coat everything evenly. Serve immediately with steamed rice and broccoli.