General Tso's Chicken

Before you start

• Master your mise en place.

  Chinese wok cooking happens at lightning speed. Ensure the chicken is breaded, the aromatics are chopped, and the sauce is fully mixed before you ever turn on the stove. If you attempt to measure soy sauce while garlic is in hot oil, the garlic will burn and the dish is ruined.

Ingredients

• boneless skinless chicken thighs1 1/2 lb
• egg white1 large
• soy sauce1/4 cup
• Shaoxing wine or dry sherry1 tbsp
• cornstarch1/2 cup plus 2 tbsp
• baking soda1/4 tsp
• all-purpose flour1/4 cup
• baking powder1/2 tsp
• kosher salt1/2 tsp
• neutral oil2 cup
• low-sodium chicken broth1/2 cup
• granulated sugar1/4 cup
• rice vinegar3 tbsp
• hoisin sauce1 tbsp
• toasted sesame oil1 tsp
• cloves garlic3 large
• fresh ginger1 tbsp
• dried Arbol chilies8 med
• scallions2 med

Method

1. 01

   Velvet the chicken to lock in moisture.

   In a medium bowl, whisk the egg white until lightly foamy, then stir in 1 tablespoon of the soy sauce, the Shaoxing wine, 1 tablespoon of the cornstarch, and the baking soda. Massage this marinade into the chicken chunks until fully coated, setting it aside for at least 15 minutes to create the microscopic alkaline shield that guarantees succulent meat.

2. 02

   Mix the takeout glaze.

   In a small bowl, whisk together the chicken broth, sugar, the remaining 3 tablespoons of soy sauce, rice vinegar, hoisin, 1 tablespoon of cornstarch, and sesame oil. Ensure the cornstarch is completely dissolved, and set this bowl right next to your stove.

3. 03

   Create the signature craggy breading and dredge the chicken.

   In a large, wide bowl, whisk the remaining 1/2 cup of cornstarch, flour, baking powder, and salt. To achieve those hyper-crispy, sauce-catching crags, drizzle 1 to 2 tablespoons of the leftover liquid marinade from the chicken bowl directly into this dry mixture, rubbing it with your fingertips until it resembles coarse, wet sand. Toss the chicken pieces in, pressing firmly so the clumps adhere, then shake off the excess and transfer to a dry plate.

4. 04

   Execute a high-heat shallow fry.

   Heat about 1/2 inch of neutral oil in a large Dutch oven or deep skillet over medium-high heat until it reaches 350F. Carefully lower half of the chicken into the oil, frying until deeply golden brown and shatteringly crisp, about 4 to 5 minutes, flipping halfway. Transfer to a wire rack and repeat with the remaining chicken.

5. 05

   Bloom the aromatics to simulate the breath of the wok.

   Carefully discard the frying oil, wipe the pan clean, and place it back over medium heat with 1 tablespoon of fresh oil. Toss in the minced garlic, ginger, and dried chilies, stirring constantly for exactly 15 to 30 seconds. Watch this like a hawk—you want the hot oil to force the essential flavors out until intensely fragrant, but if the garlic turns brown, the sauce will turn irreparably bitter.

6. 06

   Activate the slurry and glaze the chicken.

   Give your sauce bowl one final stir and pour it directly into the pan with the aromatics, turning the heat to medium-high. As it hits a rapid simmer, the cloudy liquid will magically transform into a thick, glossy, translucent glaze. The second that happens, dump the crispy fried chicken back into the pan, toss vigorously for 30 seconds until every single crag is coated, and remove from the heat immediately to preserve the crunch. Garnish with scallions and serve.

Notes

• Reheat with dry heat.

  Microwaving will destroy the craggy texture of the cornstarch matrix, rendering the takeout illusion moot. Revive leftovers in an oven or air fryer at 375F for 5 minutes.

• Try the air-fryer alternative.

  While deep frying yields the most authentic texture, an air fryer suffices for a busy weeknight. Spray the breaded chicken generously with cooking oil until no dry spots remain, air fry at 400F for 12 to 14 minutes until golden, and toss in the stovetop sauce.