General Tso's Chicken

General Tso's Chicken


Main Ingredients
10 oz Chicken Breast or Thighs
Ginger (around 1 Tsp minced)
2 cloves Garlic
2-4 dried Chili Peppers (to taste)
1 oz Red Bell Pepper
Vegetable oil (for deep frying)

Chicken Marinade
1/2 Egg (other half used in batter)
1/2 tsp Salt
1 Tbsp Cornstarch
1/2 Tbsp Water

Fried Chicken Batter
3 Tbsp Flour
1 Tbsp Cornstarch
1/2 Egg (other half of egg from the marinade above)
1 tsp Baking Powder
5 Tbsp Water (may need more to get the right consistency)
1 Tbsp Olive Oil

2 Tbsp Soy Sauce
1 tsp Dark Soy Sauce
2 Tbsp Sugar
1 Tbsp Vinegar
1 Tbsp Ketchup
1/2 tsp White Pepper
1 tsp Cornstarch
2 Tbsp Water
1 tsp Sesame Oil

Optional Garnish
Green Onions, sliced


Prepare the Chicken
1. Crack the egg into a bowl and beat well.
2. Cut the chicken into bite-sized pieces.
3. Place the chicken in a large bowl.
4. Add half of the egg, salt, cornstarch, and water.
5. Mix and massage for about a minute to help the chicken absorb the marinade. Set it aside.

Chop Ingredients
1. Crush the garlic with a knife and mince.
2. Cut ginger into slices, then strips, and mince.
3. Cut red bell pepper into 2 inch strips.

Chicken Batter
1. In a medium mixing bowl combine cornstarch, baking powder, the remaining half of the beaten egg, and water. Add more as needed.
2. Mix for 1 minute.
3. Add the olive oil and mix thoroughly.
4. Add more water 1 tsp at a time until reaching the desired consistency. Batter should be thick but not clumpy, like gravy.

Create the Sauce
1. Bring the oil up to 300F for the first fry.
2. While the oil heats up, prepare the sauce.
3. In a bowl mix together, soy sauce, dark soy sauce, sugar, vinegar, ketchup, and white pepper.
4. Taste and adjust. Set aside.

Fry the Chicken Twice
1. Pour the batter into the bowl with the marinated chicken. Mix well, ensuring each piece is evenly coated.
2. Once the oil has reached 300F, use chopsticks to GENTLY transfer each piece of chicken into the oil. Going slow also helps prevent the chicken from clumping together, which we don't want.
3. Fry for 10 minutes, GENTLY moving the chicken around occasionally to prevent them from clumping together.
4. When chicken is golden brown, use a strainer ladle (spider) to transfer the chicken out of the oil into a bowl.
5. Bring the oil up to 350F.
6. Carefully pour the chicken back into the pan.
7. Fry for another 1-2 minutes.
8. Once the chicken is done, use the spider to remove the chicken back to the bowl.

Final Assembly
1. Scoop some of the frying oil into a new pan.
2. Let the pan heat up for 1 to 2 minutes until the oil is shimmering, or forming ripples.
3. Sauté the dried chili peppers for about 10-15 seconds.
4. Add the garlic and ginger and sauté for 20-30 seconds to release the aromas and flavors.
5. Pour in the sauce mix from earlier and stir constantly for 20-30 seconds.
6. Thicken the sauce with a cornstarch slurry. Stir for 20-30 seconds.
7. Add the bell peppers and sesame oil. Stir and cook for another 30 seconds. You can adjust the thickness of the sauce to your liking by adding either more cornstarch (thicker) or more water (thinner).
8. Add the chicken. Mix well to evenly coat it in the sauce.

Serve with white rice and steamed broccoli. Add sliced green onions on top as a garnish if you wish.

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