30-Min General Tso’s Chicken Recipe—BETTER Than Takeout!

By CiCi Li · 30 min

Ingredients

Instructions

1. Season the chicken: in a bowl, sprinkle in a pinch of salt and mix until absorbed. Add a pinch of white pepper and the rice wine and mix to coat. Let it rest while you prepare everything else.
2. Make the batter: whisk the cornstarch, baking soda, baking powder, egg, 1 tablespoon oil and 3/4 cup water until smooth. Add the chicken and mix until evenly coated; the batter should lightly cling.
3. Make the sauce: mix the soy sauce, hoisin, rice vinegar, ketchup, brown sugar, chili oil and chicken stock until combined. In a small bowl, mix 1 tablespoon cornstarch with 3 tablespoons water to make a slurry.
4. Heat 4 cups oil in a pot over high heat to 350°F (177°C). Fry the chicken in batches for about 5 minutes, until lightly golden and cooked through. Remove.
5. Raise the oil to 375°F (191°C), return the chicken and fry about 1 minute until crispy. Drain on a rack or paper towel.
6. In a wok over medium heat, add 1 tablespoon oil, then the scallions, garlic and dried chilies. Stir-fry about 10 seconds until fragrant.
7. Pour in the sauce and bring to a simmer. Stir the slurry, add it and cook until the sauce thickens and turns glossy.
8. Add the fried chicken and toss until evenly coated. Serve right away.

Summarized from CiCi Li's video. Watch it for the details.

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