Sweet, Sticky & Crispy General Tso’s Chicken Recipe | Chef Joshua Weissman
Skip takeout and make the best General Tso's Chicken at home. Sweet, sticky, crispy perfection — Joshua Weissman style.
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Ingredients
- 1 1/2 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 1/2 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 1/2 Tbsp (21g) distilled white vinegar
- 2 1/2 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
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