The Best General Tso's Chicken | Serious Eats : Recipes

Ingredients

  • Steamed white rice for serving
  • 1 ½ quarts peanut, vegetable, or canola oil for deep frying
  • To Finish:
  • 8 small dried red Chinese or Arbol chilies (see note above)
  • 2 teaspoons minced scallion bottoms (about 1 scallion), plus 6 to 8 scallions, white parts only, cut into 1-inch lengths
  • 2 teaspoons minced fresh ginger (about one 1-inch piece)
  • 2 teaspoons minced garlic (about 2 medium cloves)
  • + 22 more ingredients
    • 2 teaspoons peanut, vegetable, or canola oil
    • 1 tablespoon corn starch
    • 1 teaspoon roasted sesame seed oil
    • 4 tablespoons sugar
    • 3 tablespoons homemade or store-bought low-sodium chicken stock
    • 2 tablespoons Chinese rice vinegar or distilled white vinegar
    • 2 tablespoons Shaoxing wine (see note above)
    • 3 tablespoons soy sauce
    • For the Sauce:
    • ½ teaspoon kosher salt
    • ½ teaspoon baking powder
    • ½ cup cornstarch
    • ½ cup flour
    • For the Dry Coating
    • 1 pound boneless, skinless chicken thighs
    • 3 tablespoons corn starch
    • ¼ teaspoon baking soda
    • 2 tablespoons 80-proof vodka
    • 2 tablespoons Shaoxing wine (see note above)
    • 2 tablespoons soy sauce
    • 1 egg white
    • For the Marinade:

1 For the Marinade: Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine. Add chicken tp large bowl and turn with...

View full recipe at SpringPad

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