General Tso's Chicken
Servings: 3
Ingredients
Chicken:
4 cups vegetable oil for frying
1 ½ lbs boneless, skinless chicken thighs, cubed
1 egg
4 tbsp soy sauce
2 tbsp apple cider vinegar
1 tsp salt
1 tsp sugar
1 pinch white pepper
2 cup cornstarch
Sauce:
2 tbsp vegetable oil
3 tbsp green onion, chopped
2 cloves garlic, minced
6 dried whole red chilies
1 strip orange zest or ⅓ cup oj
½ cup white sugar
¼ tsp ground ginger
3 tbsp chicken broth
1 tbsp rice vinegar
¼ cup soy sauce
2 tsp sesame oil
2 tbsp peanut oil or 1 tbsp peanut butter
2 tsp cornstarch
Directions
Chicken:
Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375°F.
Beat the egg in a mixing bowl. Add salt, sugar, white pepper, soy sauce, apple cider vinegar and mix. Pour into a Ziploc bag. Add the chicken and coat it in the egg wash.
Drain the bag and then add the cornstarch in the Ziploc bag. Shake the bag until the chicken is well coated.
In batches, carefully drop the chicken cubes into the hot oil, cooking until they turn golden brown and begin to float, about 3-5 minutes. Remove the chicken and let it cool as you fry the next batch. Drain on a paper towel-lined plate.
Sauce:
Heat the vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chilis, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chilis brighten. Add the sugar, ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
Dissolve cornstarch into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.