The Best General Tso's Chicken Recipe | Samsung Food App

Name: The Best General Tso's Chicken Recipe | Samsung Food App
Ingredients: 1 egg white; 2 tablespoons dark soy sauce; 2 tablespoons Shaoxing wine (see note); 2 tablespoons 80-proof vodka; 1/4 teaspoon baking soda; 3 tablespoons cornstarch; 1 pound boneless, skinless chicken thighs, cut into 1/2- to 3/4-inch chunks; 1/2 cup flour; 1/2 cup cornstarch; 1/2 teaspoon baking powder; 1/2 teaspoon kosher salt; 3 tablespoons dark soy sauce; 2 tablespoons Chinese rice vinegar or distilled white vinegar; 3 tablespoons homemade or store-bought low-sodium chicken stock; 4 tablespoons sugar; 1 teaspoon roasted sesame seed oil; 1 tablespoon cornstarch; 2 teaspoons peanut, vegetable, or canola oil; 2 teaspoons minced garlic (about 2 medium cloves); 2 teaspoons minced fresh ginger (about one 1-inch piece); 2 teaspoons minced scallion bottoms (about 1 scallion), plus 6 to 8 scallions, white parts only, cut into 1-inch lengths; 8 small dried red Chinese or Arbol chiles (see note); 1 1/2 quarts peanut, vegetable, or canola oil for deep frying; Steamed white rice for serving; Whisk, wok or Dutch oven for frying

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Ingredients

1 egg white
2 tablespoons dark soy sauce
2 tablespoons Shaoxing wine (see note)
2 tablespoons 80-proof vodka
1/4 teaspoon baking soda
3 tablespoons cornstarch
1 pound boneless, skinless chicken thighs, cut into 1/2- to 3/4-inch chunks
1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3 tablespoons dark soy sauce
2 tablespoons Chinese rice vinegar or distilled white vinegar
3 tablespoons homemade or store-bought low-sodium chicken stock
4 tablespoons sugar
1 teaspoon roasted sesame seed oil
1 tablespoon cornstarch
2 teaspoons peanut, vegetable, or canola oil
2 teaspoons minced garlic (about 2 medium cloves)
2 teaspoons minced fresh ginger (about one 1-inch piece)
2 teaspoons minced scallion bottoms (about 1 scallion), plus 6 to 8 scallions, white parts only, cut into 1-inch lengths
8 small dried red Chinese or Arbol chiles (see note)
1 1/2 quarts peanut, vegetable, or canola oil for deep frying
Steamed white rice for serving
Whisk, wok or Dutch oven for frying