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

Von CiCi Li · 30 Min.

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Zubereitung

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.

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