General Tso's Chicken

Method8 steps · about 35 min

1. 1

   Step 1: Cut the 10 oz chicken breast into bite-sized pieces. Beat one whole egg and divide evenly, reserving half separately for the batter. Mix the chicken with its half egg, 1/2 tsp salt, 1 tbsp marinade cornstarch and 1/2 tbsp marinade water; massage about 1 minute. Refrigerate while preparing the remaining ingredients.

   Uses 10 oz chicken breast, bite-sized pieces · 1/2 tsp salt for chicken marinade · 1/2 beaten egg for chicken marinade · 1 tbsp cornstarch for chicken marinade · 1/2 tbsp water for chicken marinade

   
2. 2

   Step 2: Chop ingredients: We'll chop the aromatics and the vegetables:; garlic (2 cloves) - crush with a knife and mince; ginger - cut into slices, then strips, and mince; red bell pepper (1 oz) - cut into strips; broccoli (optional) - cut a few pieces of broccoli + cook with your method of choice; tomato (optional) - cut a few wedges; A lot of Chinese American restaurants like to plate General Tso's Chicken on a bed of broccoli, so feel free to do the same.

   Uses Ginger, minced; amount unspecified · 2 cloves garlic, minced · 1 oz red bell pepper, cut into strips · Broccoli for optional cooked garnish, as desired · Tomato wedges for optional garnish, as desired

   
3. 3

   Step 3: In a separate bowl, mix 3 tbsp flour, the separate 1 tbsp batter cornstarch, reserved half beaten egg, 1 tsp baking powder and 5 tbsp batter water for about 1 minute. Add 1 tbsp olive oil last and mix until smooth. If needed, add extra water in 1/2 tbsp increments to reach a coating consistency.

   Uses 3 tbsp flour for batter · 1 tbsp cornstarch for batter · Remaining 1/2 beaten egg for batter · 1 tsp baking powder · 5 tbsp water for batter · 1 tbsp olive oil for batter · Additional water for batter or sauce consistency, as needed

   
4. 4

   Step 4: Put enough corn oil in a suitable wok or pan for 1 1/2–2 inches of frying depth without overfilling. Heat to about 300°F (149°C) for the first fry; the second fry will use 350–400°F (176–204°C). Use an oil thermometer, or test with a small drop of batter that sizzles and floats without browning instantly.

   Uses Corn oil for 1 1/2–2-inch frying depth and a little for sauce, as needed

   
5. 5

   Step 5: Mix 2 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tbsp sugar, 1 tbsp vinegar, 1 tbsp ketchup and 1/2 tsp white pepper in a clean bowl. Taste and adjust this clean sauce if needed.

   Uses 2 tbsp light soy sauce · 1 tsp dark soy sauce · 2 tbsp sugar · 1 tbsp vinegar · 1 tbsp ketchup · 1/2 tsp white pepper

   
6. 6

   Step 6: Mix the marinated chicken with the prepared batter to coat each piece. Carefully lower pieces separately into the oil at about 300°F (149°C) and gently stir to prevent clumping. First-fry about 10 minutes, until turning golden and cooked through. Lift out with a slotted spoon and immediately proceed to the second fry. Reheat the oil to 350–400°F (176–204°C), carefully return the chicken and fry about 1–2 minutes until crisp, ensuring its centre reaches 74°C before tasting. Drain.

   First chicken fry; follow with separate 1–2-minute crisp fry · 10 minUses Marinated chicken · Prepared batter · Hot frying oil

   
7. 7

   Step 7: Scoop a little reserved frying oil into a clean pan and heat 1–2 minutes until shimmering. Cook the 4 dried chili pieces for 10–15 seconds, then prepared garlic and ginger for 20–30 seconds. Add the prepared sauce and stir 20–30 seconds. Mix the separate 1 tsp sauce cornstarch with 2 tbsp sauce water, add and stir 20–30 seconds. Add prepared bell-pepper strips and 1 tsp sesame oil; stir about 30 seconds. If needed, thin with a little extra water or thicken with a little extra cornstarch mixed with water, cooking until no raw starch remains. Toss in the fully cooked fried chicken to coat.

   Uses Fully cooked twice-fried chicken · A little reserved frying oil for sauce · 4 pieces dried chili peppers · Prepared garlic, ginger and bell pepper · Clean prepared sauce · 1 tsp cornstarch for sauce slurry · 2 tbsp water for sauce slurry · 1 tsp sesame oil

   
8. 8

   Step 8: Plate & call the family over!: Transfer the chicken out of the pan onto a plate, and garnish with any of the optional vegetables you might have prepared.; You should be eating this ASAP to enjoy the chicken at its peak crunchy, tenderness.; As I mentioned earlier, a common way to plate this is on a bed of (cooked) broccoli, so you can try that if you like:) This also goes really well with rice!

   Uses Sauce-coated cooked General Tso chicken · Optional cooked broccoli and tomato wedges