American
General Tso’s Chicken
Crisp twice-fried chicken thigh pieces meet a glossy sweet-tart chile sauce sharpened with ginger, garlic, rice vinegar, and toasted sesame oil.
4 servings · 30 minutes prep · 25 minutes cook
Ingredients
Chicken and Broccoli
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/4-inch pieces
- 1 tablespoon light soy sauce
- 1 large egg white, lightly beaten
- 1 cup cornstarch
- 4 cups neutral frying oil
- 12 ounces broccoli florets
Chile Sauce
- 1/2 cup unsalted chicken stock
- 1/4 cup packed light brown sugar
- 3 tablespoons rice vinegar
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons cornstarch
- 8 whole dried red chiles, snipped once and seeds shaken out for moderate heat
- 1 tablespoon finely grated ginger
- 3 garlic cloves, finely grated
- 1 teaspoon toasted sesame oil
- 2 tablespoons thinly sliced scallions
- 1 teaspoon toasted sesame seeds
- 1 tablespoon neutral oil, for the glaze
Directions
Marinate and Coat
- Toss the chicken with soy sauce and egg white; rest 20 minutes. Spread the cornstarch in a shallow bowl, press every chicken piece into it, shake off loose starch, and hold on a rack.
- Whisk the stock, brown sugar, rice vinegar, remaining light soy, dark soy, hoisin, and cornstarch until smooth.
Fry the Chicken
- Heat the frying oil in the wok to 340°F / 170°C, using the deep-fry thermometer to monitor it. Fry chicken in three uncrowded batches until pale gold and the centers reach about 155°F / 68°C, 3 to 4 minutes; drain on a rack.
- Raise the oil to 375°F / 190°C. Refry each batch for 45 to 60 seconds until deeply crisp and a representative center registers 165°F / 74°C, then return it to the rack.
Glaze and Serve
- After the second fry, turn off the heat and leave the wok and frying oil in a stable place to cool completely. Blanch the broccoli in the large saucepan of boiling water for 45 seconds; drain thoroughly and cover to keep warm. In a separate large skillet, heat the glaze oil over medium-high. Stir-fry the dried chiles, ginger, and garlic for 20 seconds. Rewhisk and add the sauce; boil until glossy and thick enough to trail behind the spatula, 45 to 60 seconds.
- Add chicken and toss for no more than 20 seconds. Fold in sesame oil. Plate with broccoli and finish with scallions and sesame seeds; serve while the crust is crisp and the center is hot.
