The Best General Tso's Chicken Recipe

Name: The Best General Tso's Chicken Recipe
Total time: 30 min
Ingredients: 1 egg white; 2 tablespoons (30ml) dark soy sauce; 2 tablespoons (30ml) Shaoxing wine (see note); 2 tablespoons (30ml) 80-proof vodka; 3 tablespoons (24g) cornstarch; 1/4 teaspoon (1g) baking soda; 1 pound (455g) boneless, skinless chicken thighs , cut into 1/2- to 3/4-inch chunks; 1/2 cup (64g) all-purpose flour; 1/2 cup (64g) cornstarch; 1/2 teaspoon (2g) baking powder; 1/2 teaspoon (1.5g) kosher salt; 4 tablespoons (50g) granulated sugar; 3 tablespoons (45ml) homemade or store-bought low-sodium chicken stock; 3 tablespoons (45ml) dark soy sauce; 2 tablespoons (30ml) Chinese rice vinegar or distilled white vinegar; 1 tablespoon (8g) cornstarch; 2 teaspoons (10ml) peanut, vegetable, or canola oil; 2 teaspoons (6g) minced garlic (about 2 medium cloves); 2 teaspoons (4g) minced fresh ginger (about one 1-inch piece); 2 teaspoons (4g) minced scallion bottoms (about 1 scallion), plus 6 to 8 scallions, white parts only, cut into 1-inch lengths; 1 teaspoon (5ml) toasted sesame oil; 8 small dried red Chinese or Arbol chiles (see note); 1 1/2 quarts (1.4 liters) peanut, vegetable, or canola oil for deep frying; Steamed white rice for serving

foryoueats.com

This General Tso's Chicken recipe combines crispy, tender pieces of chicken with a sweet, tangy, and slightly spicy sauce. Ready in 30 min, serves 6.

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Ingredients

1 egg white
2 tablespoons (30ml) dark soy sauce
2 tablespoons (30ml) Shaoxing wine (see note)
2 tablespoons (30ml) 80-proof vodka
3 tablespoons (24g) cornstarch
1/4 teaspoon (1g) baking soda
1 pound (455g) boneless, skinless chicken thighs , cut into 1/2- to 3/4-inch chunks
1/2 cup (64g) all-purpose flour
1/2 cup (64g) cornstarch
1/2 teaspoon (2g) baking powder
1/2 teaspoon (1.5g) kosher salt
4 tablespoons (50g) granulated sugar
3 tablespoons (45ml) homemade or store-bought low-sodium chicken stock
3 tablespoons (45ml) dark soy sauce
2 tablespoons (30ml) Chinese rice vinegar or distilled white vinegar
1 tablespoon (8g) cornstarch
2 teaspoons (10ml) peanut, vegetable, or canola oil
2 teaspoons (6g) minced garlic (about 2 medium cloves)
2 teaspoons (4g) minced fresh ginger (about one 1-inch piece)
2 teaspoons (4g) minced scallion bottoms (about 1 scallion), plus 6 to 8 scallions, white parts only, cut into 1-inch lengths
1 teaspoon (5ml) toasted sesame oil
8 small dried red Chinese or Arbol chiles (see note)
1 1/2 quarts (1.4 liters) peanut, vegetable, or canola oil for deep frying
Steamed white rice for serving