General Tso’s Chicken (Crispy Chicken Without Deep-Frying)

Method8 steps · about 25 min

1. 1

   Step 1: Mix the complete sauce in a small bowl: ⅓ cup chicken stock, 2 tbsp Chinkiang vinegar, 2 tbsp Shaoxing wine, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, ¼ cup sugar and the separate 1 tbsp sauce cornstarch. Set aside.

   Uses ⅓ cup chicken stock · 2 tbsp Chinkiang vinegar · 2 tbsp Shaoxing wine · 1 tbsp light soy sauce · 1 tbsp dark soy sauce · ¼ cup sugar · 1 tbsp cornstarch for the sauce

2. 2

   Step 2: Cut the 1 lb boneless skinless chicken thighs into 1-inch pieces. Mix with the 1 tbsp marinade peanut oil and ½ tsp salt. Marinate for 10–15 minutes in the refrigerator while preparing the remaining ingredients.

   Marinate chicken in the refrigerator · 15 minUses 1 lb boneless skinless chicken thighs, cut into 1-inch pieces · 1 tbsp peanut oil for marinating · ½ tsp salt

3. 3

   Step 3: Add the beaten egg (1) to all the marinated chicken from step 2 and stir well. Add only the ½ cup coating cornstarch and toss until unevenly coated, with a little loose dry cornstarch remaining. Keep the mixed sauce from step 1 separate.

   Uses All the chicken and marinade from step 2 · 1 egg, beaten · ½ cup cornstarch for coating chicken

   
4. 4

   Step 4: Heat the separate 3 tbsp frying peanut oil in a heavy skillet until very hot. Add all the coated chicken from step 3, spread in one layer and separate touching pieces with tongs or chopsticks.

   Uses 3 tbsp peanut oil for frying chicken · All the coated chicken from step 3

5. 5

   Step 5: Cook the chicken from step 4 without moving it for 2–3 minutes until the underside is golden. Flip and brown the second side for another 2–3 minutes, continuing until the chicken reaches 74°C (165°F). Transfer all the cooked chicken to a plate. Take the pan off the heat and let the chicken and pan cool for 2–3 minutes before cooking the aromatics; retain the actual residual frying oil separately for step 6.

   Brown chicken — each side · 3 minUses All the coated chicken in the frying pan from step 4 · Actual frying oil in the pan from step 4

6. 6

   Step 6: Return the pan to medium heat with 1–2 tbsp of the actual residual frying oil from step 5, removing excess if necessary. Add the 7–8 dried Chinese chilies, 4 minced garlic cloves and 2 tsp minced ginger. Stir a few times until fragrant. Leave chilies whole for the source mild version; halve them only if you want a spicy sauce.

   Uses 1–2 tbsp actual residual frying oil from step 5 · 7–8 dried Chinese chili peppers, left whole for mild flavor · 2 tsp minced ginger · 4 garlic cloves, minced

7. 7

   Step 7: Re-stir all the mixed sauce from step 1 to disperse its cornstarch, then pour it into all the aromatics and retained oil from step 6. Cook and stir until thick enough that a spatula drawn across the pan leaves a line that does not immediately close.

   Uses All the mixed sauce from step 1 · All the aromatics and retained oil from step 6

8. 8

   Step 8: Return all the cooked chicken from step 5 to all the thickened sauce and aromatics from step 7. Stir for about 30 seconds to coat, then transfer immediately to a plate and serve hot as 4 main servings. Refrigerate leftovers in a shallow container within 2 hours and use within 3–4 days; reheat at 350°F (177°C) until the chicken reaches 74°C (165°F).

   Coat cooked chicken in sauce · 1 minUses All the cooked chicken reserved in step 5 · All the thickened sauce and aromatics from step 7