General Tso’s Chicken

Name: General Tso’s Chicken
Ingredients: 1¾ pounds chicken thighs, cut into 1-inch pieces; Pinch of salt; Pinch of white pepper; 1 tablespoon rice wine (or dry sherry); 4 cups cooking oil, for frying; 1½ cups cornstarch; ½ teaspoon baking soda; ½ teaspoon baking powder; 1 large egg; 1 tablespoon cooking oil; ¾ cup water; 3 tablespoons soy sauce; 1 tablespoon Country Bob’s All-Purpose Sauce (or hoisin substitute); 1 tablespoon balsamic vinegar; 2 tablespoons ketchup; About 6 tablespoons brown sugar; 2 tablespoons chili oil (optional for heat); 1 cup chicken stock or water (I used bouillon); 1 teaspoon minced garlic; 2 tablespoons honey; 1½ tablespoons cornstarch; 3 tablespoons water; 2 scallions (white parts only), sliced; 2 garlic cloves, minced; 10 dried red chilies, whole

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General Tso’s Chicken — The Best 30-Minute Takeout-Style Dinner You’ll Ever Make at Home There are few dishes as crave-worthy as General Tso’s Chicken—that perfect balance of crispy, sticky, sweet, tangy, and just the right

Ingredients

Instructions

1. Prep the ingredients Slice the scallions and mince the garlic. Cut chicken into bite-sized pieces.
2. Season the chicken In a medium bowl, mix the chicken with salt, white pepper, and rice wine. Set aside to marinate while you prepare the batter.
3. Make the batter Whisk together cornstarch, baking soda, baking powder, egg, oil, and water until smooth. Coat the seasoned chicken evenly in the batter.
4. Make the sauce In a bowl, whisk together soy sauce, Country Bob’s, balsamic vinegar, ketchup, brown sugar, chili oil, chicken stock, minced garlic, and honey. In a small separate bowl, mix the cornstarch and 3 tablespoons of water to make a slurry. Set aside.
5. Fry the chicken Heat oil to 350°F (177°C). Carefully add the battered chicken and fry for about 5 minutes, until golden. Remove and drain. Raise the oil to 375°F (191°C), return the chicken, and fry again for 1 minute until crispy. Drain and set aside.
6. Stir-fry and finish In a wok or skillet, heat 1 tablespoon of oil. Stir-fry scallions, garlic, and dried chilies for 10 seconds until fragrant. Pour in the sauce and bring to a simmer. Add the cornstarch slurry, stirring until the sauce thickens. Add the crispy chicken back to the wok and toss until each piece is beautifully coated.
7. Serve and enjoy! Serve immediately with steamed rice or fried rice and a side of garlicky bok choy for a complete meal.

General Tso’s Chicken

Ingredients

Instructions

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