General Tso's Chicken

By Seonkyoung Longest · 30 min

Ingredients

Instructions

1. Mix the chicken cubes with the marinade ingredients by hand and set aside. In another bowl, whisk the sauce ingredients until the sugar dissolves.
2. Heat frying oil in a wok, at least 1 inch deep, over medium-high heat to 325°F (160°C).
3. Add the egg and cornstarch to the marinated chicken and mix by hand to form a batter.
4. Fry the chicken in 2 or 3 batches, without crowding, for 2 to 3 minutes, turn, then cook 2 more minutes or until fully cooked and golden. Drain on paper towels.
5. Let the chicken cool completely.
6. Raise the heat to high and bring the oil to 375°F (190°C). Fry the cooled chicken again for about 1 minute. Drain on paper towels.
7. Pour out the oil, or let it cool and strain it if you want to reuse it.
8. Wipe the wok lightly. Add the chili oil, dried chili and chopped garlic to the cold wok, then heat over medium-high, stirring constantly, for 45 seconds to 1 minute until fragrant, without burning the garlic.
9. Stir the sauce and add it to the wok. Keep stirring as it thickens into a syrup and boils, about 1 to 2 minutes.
10. Add the fried chicken and toss for about 30 seconds until evenly coated. Remove from heat immediately and serve with rice or noodles.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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