Print: Deb's General Tso's Chicken

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.

Prep

28 min

Cook

83 min

Servings

Difficulty

Hard

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.
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.
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.
6 Cook and stir-fry chicken in the same wok until very crispy and dark golden brown. Serve with sauce.

Nutrition per serving

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