General Tso’s Chicken
To serve a vegetable with this dish, stir-fry while you are waiting for the oil to heat for deep-frying.
Serves: 4Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy
- 1 lb. boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 Tbsp. soy sauce
- 3 tsp. Chinese rice wine or dry sherry, divided
- 1⁄8 tsp. white pepper
- 1 Tbsp. cornstarch
- 4 Tbsp. dark soy sauce
- 2 tsp. sugar
- 1⁄2 tsp. sesame oil
- 4 cups vegetable oil
- 1 large clove garlic, peeled and minced
- 1 tsp. minced ginger
- 2 green onions, thinly sliced
- 6 dried red chilies, seeded and chopped
- Place the chicken in a medium bowl. Mix in the soy sauce, 2 teaspoons of rice wine, the white pepper, and cornstarch, adding the cornstarch last. Marinate the chicken for 30 minutes.
- In a small bowl, combine the dark soy sauce, sugar, sesame oil, and 1 teaspoon of rice wine. Set aside.
- Heat the vegetable oil to 350°F. When the oil is hot, add the chicken cubes and deep-fry until they are lightly browned, about 5 minutes. Remove from the wok and drain on paper towels.
- Raise the temperature of the wok to 400°F. Deep-fry the chicken a second time briefly, until the chicken turns golden brown, another 5 minutes. Remove from the wok and drain on paper towels.
- Drain the wok, leaving 2 tablespoons of oil for stir-frying. When the oil is hot, add the garlic, ginger, and green onions. Stir-fry briefly until aromatic. Add the chilies and cook for 1 minute.
- Add the prepared sauce in the middle of the wok and bring to a boil. Add the chicken and mix through.