Craving Chinese? Satisfy Your Taste Buds with the Irresistible General Tso's Chicken
WHAT YOU’LL NEED TO MAKE GENERAL TSO’S CHICKEN
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In a large bowl, beat the egg with the sugar and soy sauce.
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Add the chicken to the bowl and toss until evenly coated. Let marinate at room temperature for 30 minutes.
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In a small bowl, mix the hoisin sauce, soy sauce, sugar, rice vinegar, cornstarch, sesame oil, and
water together. Set aside.
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In a medium bowl, whisk the cornstarch, flour, and baking soda.
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Sprinkle over the chicken/marinade mixture.
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Toss until each piece of meat separates and has a dry, clumpy coating.
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In a large nonstick skillet over medium-high heat, heat about ¼ inch of oil to 350°F (180°C). You’ll know it’s ready when you drop a piece of chicken in and it sizzles vigorously.
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Working in three batches so as not to crowd the pan, shallow-fry a third of the coated chicken until golden brown and crispy, 4 to 5 minutes, turning once midway through cooking and adjusting the heat as needed.
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Transfer the chicken to a plate lined with paper towels. Repeat with the remaining chicken.
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Carefully drain the oil from the pan and wipe the pan clean with a paper towel. Add about 1 tablespoon of oil. Over medium heat, add the ginger, whole dried chilies (if using) or red pepper flakes, garlic, and scallion whites.
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Cook, stirring constantly, for about 30 seconds until fragrant; do not brown. Add the sauce.
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Bring the sauce to a boil, and let it cook until thickened and glossy, 2 to 3 minutes.
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Add the crispy chicken.
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Toss until the sauce fully coats the chicken, 1 to 2 minutes.
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Sprinkle with the dark green scallions and sesame seeds, if using.