General Tso Chicken

Method14 steps · about 30 min

1. 1

   Step 1: Toss all 500 g diced chicken thigh meat with all ¼ cup coating cornstarch until evenly coated. Season with the separate salt and black pepper to taste.

   Uses 500 g diced chicken thigh meat · ¼ cup cornstarch for coating · to taste salt · to taste black pepper

2. 2

   Step 2: Heat enough frying vegetable oil in a wide skillet or wok over medium-high heat for shallow-frying, with oil coming at least halfway up the chicken pieces.

   Uses Vegetable oil, enough for shallow-frying chicken batches; quantity unspecified

3. 3

   Step 3: Work in batches: lower only enough of the earlier coated chicken into the hot frying oil to fit without crowding. Keep the remaining coated chicken for later batches.

   Uses A batch drawn from the earlier coated chicken; size unspecified · Earlier heated frying oil in the pan

4. 4

   Step 4: Fry the current chicken batch for about 4–5 minutes, turning for even colour, until golden and crisp. Check the thickest pieces reach 74°C / 165°F and continue frying if needed.

   Fry chicken per batch; check doneness · 5 minUses The current earlier batch of coated chicken in the hot pan

5. 5

   Step 5: Lift the fully cooked chicken batch onto a paper-towel-lined plate to drain excess oil. Repeat the batch-loading, frying and draining steps until all the earlier coated chicken is cooked. Keep all the drained fried chicken for the sauce.

   Uses All earlier fully cooked fried chicken in the current batch

6. 6

   Step 6: In a small bowl whisk all ½ cup chicken stock with 1 tbsp sauce cornstarch and 2 tbsp brown sugar. Mix in all 3 tbsp soy sauce, 2 tbsp hoisin, 2 tsp sesame oil and 1 tbsp rice vinegar. Keep the complete mixed sauce for the chicken.

   Uses 0.5 cup chicken stock · 1 tbsp cornstarch for sauce · 2 tbsp brown sugar · 3 tbsp soy sauce · 2 tbsp hoisin sauce · 2 tsp sesame oil · 1 tbsp rice vinegar

7. 7

   Step 7: Once the fried chicken is out, carefully clear the excess frying oil (1 tbsp) from the skillet when safe to handle. Heat the separate 1 tbsp stir-frying vegetable oil in the skillet over medium heat.

   Uses 1 tbsp vegetable oil for the aromatic stir-fry

8. 8

   Step 8: Add all 3 minced garlic cloves, 2 tsp minced ginger, 1 tsp chili flakes and the 2 sliced stir-frying scallion stalks to the earlier heated tablespoon of oil. Stir-fry for about 30 seconds until fragrant.

   Stir-fry garlic ginger chili and scallions · 1 minUses Earlier heated 1 tbsp vegetable oil · 3 clove garlic, minced · 2 tsp ginger, minced · 1 tsp chili flakes · 2 stalks scallions, sliced, for stir-frying

9. 9

   Step 9: Return all the earlier drained fried chicken from all batches to the pan with the fragrant garlic, ginger, chili and stir-frying scallions.

   Uses All earlier drained fried chicken from all batches · All earlier stir-fried aromatics and their actual tablespoon of oil

10. 10

    Step 10: Stir the earlier mixed sauce again, then pour all of it over the chicken and aromatics in the pan.

    Uses All earlier fried chicken and actual cooked aromatics · All earlier mixed sauce

11. 11

    Step 11: Toss the earlier chicken, aromatics and sauce together until every piece is evenly coated.

    Uses All earlier chicken, aromatics and sauce

12. 12

    Step 12: Let the earlier coated chicken and sauce bubble for about 2–3 minutes, stirring constantly, until the sauce thickens, turns glossy and clings to the chicken.

    Bubble and thicken General Tso sauce · 3 minUses All earlier chicken and sauce after tossing

    
13. 13

    Step 13: Garnish all the earlier sauced chicken with 2 tbsp sesame seeds and the separate 2 sliced garnish scallion stalks.

    Uses All earlier thickened glossy sauced chicken · 2 tbsp sesame seeds for garnish · 2 sliced scallion stalks for garnish

14. 14

    Step 14: Divide all the garnished General Tso chicken into 3 servings and serve immediately while crisp, with any optional ready steamed rice.

    Uses All earlier finished garnished chicken · Ready steamed rice for serving, optional; quantity unspecified