The key to a great General Tso Chicken recipe is of course the sauce.
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
For Chicken Marinade:
1lbchicken(thighs with skin on)
2tbspShao Xing wine
For Dry Mix:
For General Tso Sauce:
3tbsprice wine vinegar( I used Chinese Mijiu or 米酒)
2tbspShao Xing wine(Chinese cooking wine)
2tbsplight soy sauce
1tbspdark soy sauce
Prep Chicken for Marinade:
Cut the chicken thighs (with skin on) into desired sizes. Mix the marinate ingredients.
Pour the marinate into the chicken cuts and give them a little massage until well coated. Set aside the chicken or store in the fridge.
Mix the Dry Ingredients:
Mix the dry ingredients. Take a piece of chicken and coat really well. Make sure that all the chicken pieces are well covered with flour. Shake off the excess batter.
You don't want too much excess flour because that might change the flavor of the oil. It could be a bit time-consuming but if you spend a bit of extra time to coat the chicken, its all worth it.
After coating the chicken with flour, set aside for frying.
Prep the Sauce:
Just mix the sauce ingredients. Mix them well and put aside.
Frying the Chicken:
Heat the oil up at 375°F. There's a little cool trick when you know your oil is hot enough or is ready to fry. Take a wooden spatula or a wooden chopstick and put it in the hot oil. Once you see the oil starts fizzing near the surface of the wood, it signals that the oil is hot enough.
Now, you can put the chicken pieces into the hot oil. Don't overcrowd the wok. Let the chicken cook for about 2-3 minutes, move them around so they are not sticking to each other. Take the chicken off the heat and let them drain and dry.
If you want tastier chicken, it's best to double fry them. Start for the second fry. What we are looking for is to turn the chicken one shade darker and a bit crispy. Then, you can take them out and drain them.
Mix the sauce ingredients.
Heat the pan in medium-low heat and add 1 tbsp of oil. Put the minced garlic, dried chilies, and the grated ginger. Give them a good stir. It's going to smell really fragrant.
Turn the heat to medium-high and pour the sauce. Let the little liquid cooks off first and then, you add the cornstarch & water slurry.
Don't add all the slurry, I just eyeball it (like 2 tbsp) while stirring. You will see the sauce starts to thicken up and that's what we are looking for.
Once the sauce thickens, we can now add the chicken back in. Turn the heat into low to avoid the sauce evaporates too fast. It may look like the sauce is not enough but it's plenty.
Keep stirring to get all the chicken all covered. As you can see, the amount of sauce is just perfect.
Now the chicken pieces are well coated with sauce, turn off the heat and sprinkle the sesame seeds or you can top it off with scallions.
Plate the chicken and serve on top with Jasmine rice.
Watch the Video:
1.) Make sure to lower the heat so the sauce won't evaporate too fast.