Sweet, Sticky & Crispy General Tso’s Chicken Recipe | Chef Joshua Weissman

Ingredients

• 1.5 lbs (700g) boneless skinless chicken thighs, cut into bite-sized pieces
• 1” (2.5cm) knob ginger, finely grated
• 2 cloves garlic, finely grated
• 2 Tbsp (28g) Shaoxing wine
• 1 Tbsp (14g) soy sauce
• 2 - 2.5 quarts (1.9-2.3L) vegetable oil
• ½ cup (75g) all-purpose flour
• ½ cup (60g) cornstarch
• Kosher salt, to taste
• 1 Tbsp (15g) cornstarch
• 1.5 Tbsp (21g) distilled white vinegar
• 2.5 Tbsp (37ml) vegetable oil
• 2” (5cm) knob ginger, minced
• 4 cloves garlic, minced
• 4-5 whole dried red chile peppers ( such as chile de arbol or Korean chiles)
• 1 Tbsp (14g) Shaoxing wine
• 1 tsp (4g) Sichuan chili flakes
• 3 Tbsp (45g) granulated sugar
• ½ cup (120ml) chicken stock
• Splash of shirodashi, optional
• 3 Tbsp (50g) soy sauce
• MSG, to taste, optional
• Toasted white sesame seeds, to garnish
• Thinly sliced green onions, to garnish