General Tso Chicken

Best tasting General Tso Chicken recipe. Sweet, salty, spicy, sour, and packed full of flavor. I betcha this tastes better than any general tso chicken you’ve ever had!!

 

 

Ingredients

  • 1 lb chicken thighs, boned and cubed
  • 3 eggs, beaten
  • 1/2 cup and 2 tsp cornstarch for sauce
  • White pepper to taste
  • Chinese 5 spice
  • Chinese Shaoxing Rice Wine

FOR THE SAUCE

  • 5 dried red hot peppers
  • 1 1/2 tbsp rice vinegar
  • 3 tbsp rice wine or sake or sherry (Shaoxing)
  • 3 tbsp sugar
  • 3 1/2 tbsp soy sauce
  • 2 teaspoons white vinegar
  • 1 teaspoon sesame oil
  • 1 minced garlic clove
  • 1 teaspoon of finely sliced orange zest/rind
  • 2 teaspoons Chinese chilli sauce
  • 1 teaspoon hoisin sauce
  • Splash of oyster sauce
  • 1/2 teaspoon fresh ginger
  • Drop of red food coloring
  • 1/2 teaspoon orange seasoning
  • Fresh chopped scallions

Directions

  1. In a large bowl, season the chicken pieces with the listed spices.
  2. Thoroughly blend the 1/2 cup of cornstarch and the eggs.
  3. Add the chicken pieces and toss to coat. 
  4. If the mixture bonds too well, add some vegetable oil to separate the pieces.
  5. In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce along with other ingredients.

FIRST STAGE OF FRYING

  1. Heat 1-2 inches of peanut oil in a wok to medium-high heat (375º - 400º).
  2. Fry the chicken in small batches, just long enough to cook the chicken through. 
  3. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).

SECOND STAGE OF FRYING

  1. Leave a tablespoon or two of the oil in the wok.
  2. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
  3. Return the chicken to the wok and stir-fry until the pieces are crispy brown. 
  4. Add scallions.
  5. Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze over the chicken (1-2 minutes).
  6. Serve immediately dusted lightly with sesame seeds, steamed broccoli and rice.