This General Tso's Chicken Ruins Takeout Forever

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot powder is a healthier thickening agent, while potato starch is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber, while self-rising flour can be a budget-friendly alternative.

boneless chicken thighs

🥗Healthier: skinless chicken breast

💰Cheaper: bone-in chicken thighs

Skinless chicken breast is leaner, while bone-in thighs are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier for cooking, while canola oil is a more affordable option.

Grab one pound of chicken breasts and cut them into cleaned, even pieces.

Use a jakarding tool to pierce the chicken about 10 times on each side to tenderize it.

Slice each breast into three or four long strips, then cut those strips into cubes about 3/4 of an inch.

In a medium bowl, add 30 g of soy sauce, 30 g of mirin, 2 g of MSG, 2 g of baking soda, and 30 g of potato starch to the chicken and mix until combined.

Set the chicken aside to marinate for 20 minutes.

In a medium bowl, combine 350 g of all-purpose flour, 10 g of baking powder, 8 g of garlic powder, 20 g of salt, and 350 g of potato starch.

Measure 250 g of the dry mix into an empty bowl, then add 300 g of water to make a batter.

Add 200 g of the batter into the rest of the dry mix and whisk to combine, then crumble the mixture into small craggy bits.

After marination, coat about a third of the chicken in the batter, then transfer to the craggy mix and tumble to coat.

Place the coated chicken in the fridge to hang for 20 minutes.

Prepare the General Tso sauce by combining 60 g of soy sauce, 30 g of sesame oil, 60 g of mirin, 45 g of rice vinegar, 30 g of sambal or Sriracha, 20 g of ketchup, 70 g of sugar, 10 g of brown sugar, 10 g of cornstarch, and 1 g of MSG, and dissolve the sugar and cornstarch.

Slice 40-50 g of scallions, saving the green part for garnish, and thinly grate 20 g of ginger and 20 g of garlic into a pulp.

Fry the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens