Best Crispy General Tso’s Chicken Recipe | Chef Joshua Weissman

Ingredients

• 1 1/2 lbs (675g) boneless skinless chicken thighs, cut into 1” (2.5cm) pieces
• 2 tsp (8g) kosher salt, plus more to tate
• 1 Tbsp (15g) soy sauce
• 1 Tbsp (15g) Shaoxing wine
• 1” (2.5cm) knob fresh ginger, peeled and finely chopped
• 2 cloves garlic, finely chopped
• ½ cup (60g) cornstarch
• ½ cup (70g) all-purpose flour
• 3 1/2 quarts (3.3L) vegetable oil, for frying
• 1 Tbsp (15g) cornstarch
• 1 1/2 Tbsp (22g) white distilled vinegar
• 2 Tbsp (30g) vegetable oil
• 2” (5cm) knob ginger, peeled and finely chopped
• 4 cloves garlic, finely chopped
• 5 dried red Korean chili peppers
• 1 tsp (4g) Sichuan chili flakes
• 3 Tbsp (45g) granulated sugar
• ½ cup (120ml) chicken stock
• 3 Tbsp (45g) soy sauce
• Toasted white sesame seeds, for garnish
• Thinly sliced green onions, for garnish