This General Tso's chicken uses cornstarch batter for a crisp, golden brown coating. Frying the chicken twice makes it extra crispy. A spicy, sweet soy sauce mixture with ginger and garlic adds incredible flavor. Don't scrimp or replace the ingredients — you might be disappointed. You can make the sauce and complete the first chicken fry up to 3 days ahead, then complete the second fry before serving. Serve with rice or noodles tossed with steamed vegetables, such as broccoli, zucchini, squash, and green onions.
Ingredients
- 4 cups vegetable oil for frying
- 3 large eggs
- 0.5 cups cornstarch
- 2 teaspoons cornstarch
- 2 pounds skinless , boneless chicken thighs, cut into bite-sized pieces
Instructions
-
1
Cook chicken: Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
-
2
Beat eggs in a large bowl until smooth. Mix in 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. Stir in chicken pieces until evenly coated.
-
3
Drop battered chicken pieces into hot oil, one by one. Cook until chicken is golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
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4
Make sauce: Combine sugar, vinegars, sherry, soy sauce, and garlic in a small saucepan; bring to a boil. Cook and stir over medium-high heat until sugar is dissolved and sauce has thickened to the consistency of light pancake syrup, about 3 minutes. Remove from heat and keep sauce warm.
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5
Heat oil in a wok or large skillet over medium-high heat. Cook and stir chiles and ginger in hot oil until ginger begins to brown, about 30 seconds. Use a slotted spoon to remove chiles and ginger to warm sauce; stir until combined.
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6
Cook and stir-fry chicken in the same wok until very crispy and dark golden brown. Serve with sauce.
Nutrition Facts
Per serving
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