Crispy General Tso's Chicken

Crispy General Tso's Chicken ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 large egg
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 4 cups vegetable oil
• 1/4 cup soy sauce
• 3 tbsp rice wine vinegar
• 3 tbsp granulated sugar
• 2 tbsp hoisin sauce
• 1/2 cup chicken broth
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch
• 2 tbsp water
• 2 green onions, sliced
• 1 tsp sesame seeds

How to make Crispy General Tso's Chicken

1. Cut the 1.5 lbs boneless, skinless chicken thighs into 1-inch bite-sized pieces. In a medium bowl, marinate the chicken with 1 tablespoon of soy sauce and 1 tablespoon of rice wine vinegar for 15 minutes.
2. While the chicken marinates, prepare the General Tso's sauce: In a small bowl, whisk together 1/4 cup soy sauce, 3 tablespoons rice wine vinegar, 3 tablespoons granulated sugar, 2 tablespoons hoisin sauce, and 1/2 cup chicken broth. Set aside.
3. In a separate small bowl, combine 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Set aside for thickening the sauce later.
4. After marinating, drain any excess liquid from the chicken. In the same bowl, whisk in 1 large egg until the chicken is well coated.
5. In another shallow bowl, combine 1/2 cup of cornstarch and 1/4 cup of all-purpose flour. Dredge each piece of chicken in the cornstarch-flour mixture, pressing gently to ensure a thick, even coating. Set aside on a wire rack.
6. Heat 4 cups of vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully add the chicken pieces in batches, ensuring not to overcrowd the pan, which would lower the oil temperature.
7. Fry the chicken for 4-5 minutes per batch, turning occasionally, until golden brown and crispy. Remove the cooked chicken with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Repeat with remaining chicken.
8. Discard all but 1 tablespoon of the frying oil from the skillet. Add 1 tablespoon of grated fresh ginger and 2 cloves of minced garlic to the hot oil, sautéing for 30 seconds until fragrant. Stir in 1/2 teaspoon of red pepper flakes.
9. Pour the prepared General Tso's sauce mixture into the skillet. Bring the sauce to a simmer over medium heat, stirring constantly. Once simmering, whisk in the cornstarch slurry.
10. Continue to whisk and cook the sauce for 1-2 minutes until it thickens to a glossy consistency that coats the back of a spoon.
11. Add the crispy fried chicken back into the skillet with the sauce. Toss gently to coat all the chicken pieces evenly with the General Tso's sauce.
12. Remove from heat and serve immediately. Garnish generously with 2 sliced green onions and 1 teaspoon of sesame seeds. This dish is excellent served with steamed white rice.

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