General Tso’s Chicken Recipe

Ready to make one of your favorite takeout dishes at home? We have a delicious recipe for General Tso’s Chicken that will beat what you get at the corner take out place. Enjoy with friends and family or serve it at your next party!

Ingredients:

• Marinade
  • 3 Egg Whites
  • 1/3 Cup Dark Soy Sauce
  • 1/3 Cup Dry Sherry
  • 1/3 Cup Vodka
  • 3/4 Teaspoon Baking Soda
  • 1/2 Cup Corn Starch
  • 2 Pounds Boneless, Skinless, Chicken Thighs Cut into 1/2 Inch Chunks
• Dry Coating
  • 1 1/2 Cups All Purpose Flour
  • 1 1/2 Cups Cornstarch
  • 1 1/2 Teaspoons Baking Powder
  • 1 1/2 Teaspoon Kosher Salt
• Sauce
  • 1/2 Cup Dark Soy Sauce
  • 1/3 Cup Dry Sherry
  • 1/3 Cup White Vinegar
  • 1/2 Cup Low Sodium Chicken Stock
  • 3/4 Cup Sugar
  • 1 Tablespoon Roasted Sesame Seed Oil
  • 3 Tablespoons Corn Starch
  • 2 Tablespoons Peanut Oil
  • 2 Cloves Minced Garlic
  • 2 Tablespoons Minced Ginger
  • 1 Minced Scallion
  • 7 Scallions(white parts only) cut into 1 inch pieces
  • 1/2 Teaspoon Crushed Red Pepper Flakes
• Frying Ingredients
  • 2 Quarts Peanut Oil for Frying
  • Steamed White Rice

Directions:

1. Make the marinade:
   1. In a large bowl, beat egg whites in a large bowl until completely beaten.
   2. Add soy sauce, sherry, and vodka.
   3. Whisk to fully combine.
   4. Set half of marinade aside in a separate small bowl.
   5. Add baking soda and corn starch to the large bowl and whisk.
   6. Add chicken and turn to coat thoroughly.
   7. Cover with plastic wrap and set aside.
2. Dry Coat
   1. Combine flour, corn starch, baking powder, and 1 1/2 teaspoon salt in a large bowl.
   2. Whisk until completely combined.
   3. Add reserved marinade and whisk until it has course clumps.
   4. Set aside.
3. For the Sauce
   1. Combine soy sauce, sherry, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl.
   2. Stir with a fork until cornstarch is dissolved and there are no lumps.
   3. Set aside.
4. Cook Vegetables
   1. Combine the oil, garlic, ginger, minced scallions, and red pepper flakes in a wok.
   2. Place over medium heat.
   3. Cook until vegetables are soft but not browned, about 3 minutes. Stir frequently
   4. Stir sauce mixture and add to skillet ensuring that the bowl is fully emptied including sugar or starch at the bottom.
   5. Cook, stirring frequently until the sauce boils and thickens, about 1 minute.
   6. Add scallion segments.
   7. Transfer sauce to a bowl to stop cooking.
   8. Don’t wipe out skillet.
5.   Dry Coat Chicken
   1. Heat 2 Quarts of peanut oil and heat to 350 degrees
   2. Transfer chicken one piece at a time from the marinade to the dry coat mixture.
   3. Add all chicken then toss with hands pressing dry mixture onto chicken until it sticks and every piece is fully coated.
6.  Fry the Chicken
   1. Place chicken one piece at a time into the hot oil shaking off the excess coating.
   2. Cook in batches as not to stack them.
   3. After all chicken is added, cook at 350 degrees for about 4 minutes.
   4. Transfer chicken to a bowl lined with a paper towel.
7.   Sauce the Chicken
   1. Add Chicken to the empty skillet.
   2. Return sauce to skillet.
   3. Toss chicken with a rubber spatula on medium heat until all pieces are thoroughly coated.
8. Serve immediately with white rice.

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