The Secret to Perfect CRISPY General Tso's Chicken

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are often cheaper than breasts.

Start by marinating the chicken filet.

Remove the tendon from the chicken filet by pressing it to the cutting board and scraping it off with a knife.

Cut the chicken into approximately 1-inch pieces.

In a bowl, combine Shaoxing wine, water, salt, black pepper, and sesame oil. Stir and add the chicken, mixing until absorbed.

Mix in sesame seeds, flour, and cornstarch until well-coated. Set aside.

Prepare the sauce by combining chicken stock, dark soy sauce, regular soy sauce, brown sugar, and rice wine vinegar in a bowl or measuring cup. Set aside.

Cut broccoli florets slightly larger than the chicken pieces, approximately 1.5 inches.

Boil water in a pot and add broccoli florets. Blanch for 30 seconds for crunch or 1 minute for tenderness.

Drain the broccoli in a colander and optionally dip in an ice bath to preserve color. Set aside.

Heat frying oil in a small, deep pot to 335°F (170°C).

Coat each piece of chicken with the batter and sesame seeds, frying in small batches.

Fry until chicken is light golden brown, about 5 minutes, then transfer to a wire rack or paper towel-lined plate to drain excess oil.

Maintain oil temperature using a thermometer, frying in batches to avoid cooling the oil too much.

For extra crispiness, deep fry the chicken a second time for 3 to 5 minutes until very crispy.

Prepare the sauce by heating a pan on medium heat and adding oil left from deep frying.

Add dried chilies to the pan and sizzle for about 5 seconds, then add minced garlic and Shaoxing wine.

Add cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water) to the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens