Chinese Takeout General Tso’s Chicken

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General Tso’s Chicken Recipe Document

Recipe

Ingredients:

1 recipe marinaded chicken (recipe below)

1 recipe dry dredge (recipe below)

1 recipe General Tso’s sauce (recipe below)

1 head of broccoli florets, blanched

Neutral oil, for deep frying

Directions:

1. Heat oil to 350 F (175 C)
2. Remove chicken, a few pieces at a time, from marinade/batter to dry dredge
3. Make sure each piece of chicken is completely coated in the dredge
4. Working in batches, deep fry breaded chicken for 4 minutes (or until thoroughly cooked)
5. Remove fried chicken to wire rack to drain the oil
6. After chicken is cooked, up the oil temperature to 375 F (190 C)
7. Deep fry chicken again for 2 minutes
8. Drain chicken on wire rack to drain the oil
9. Add chicken to heated sauce, toss to coat
10. Serve with blanched broccoli

Chicken (Marinade, Batter, Dredge) 

Ingredients:

1 lb (450 grams) chicken thighs, cut into bite-sized chunks

1 large egg white

1 tbsp (15 ml) light soy sauce

2 tbsp (30 ml) Shaoxing wine

½ tsp (2.5 grams) toasted sesame oil

2 tbsp (30 ml) vodka

3 tbsp (24 grams) cornstarch

⅛ tsp (.3 gram) ground white pepper

¼ tsp (1 gram) MSG

¼ tsp (.75 grams) kosher salt (if using Morton’s only add ⅛ tsp, if table salt add 1 pinch)

¼ tsp (1.5 grams) baking soda

Directions:

Beat egg white until frothy and add all liquids. Set aside 2-3 tablespoons. Add dry ingredients and whisk to combine. Add chicken and thoroughly mix. Marinade chicken for at least 15 minutes or up to 8 hours. Make sure to stir well before using because cornstarch will settle at the bottom. 

Dry coating (dredge)

¾ cup + 1 tbsp (104 grams) cornstarch

½ cup (60 grams) all-purpose flour

¾ tsp (3.6 grams) baking powder

¾ teaspoon (2.25 grams) kosher salt

½ teaspoon (2 grams) MSG

Directions: 

Add all dry ingredients. Whisk to combine. Add reserved marinade, whisk, or crumble with your fingers. Set aside. 

General Tso Sauce Recipe:

Sauce base:

3.5 tbsp (38 grams) brown sugar

1 tbsp (8 grams) cornstarch

¼ cup (60 ml) chicken stock

2 tbsp (30 ml) light soy sauce

2 tsp (10 ml) dark soy sauce

1 tbsp (15 ml) Shaoxing wine

1 tbsp (15 ml) white vinegar

1 tbsp (15 ml) unseasoned rice vinegar

1 tsp (5 grams) sesame oil

Aromatics:

2 tsp (10 grams) garlic, grated or minced

2 tsp (11 grams) ginger, grated or minced

5-6 chili peppers

1 tbsp (9 grams) scallion white, finely sliced

Neutral oil

Directions:

Mix all ingredients for the sauce base in a small bowl, stirring to make sure the dry ingredients are thoroughly dissolved. Set aside.  

Heat oil in a pan or wok over medium heat. Add all aromatic ingredients and saute for 20-30 seconds, or until garlic and ginger are fragrant. 

Whisk the reserved sauce base to make sure the cornstarch hasn’t settled at the bottom of your bowl. Add to pot with the aromatics. Simmer until sauce has thickened, 1-3 minutes. 

Amazon ingredient affiliate links:

Pearl River Bridge Light Soy Sauce: https://geni.us/Mbwvp

Pearl River Bridge Dark Soy Sauce: https://geni.us/bQ1As5B

Lee Kum Kee Light Soy Sauce: https://geni.us/80M9r0U

Lee Kum Kee Dark Soy Sauce: https://geni.us/jp9Uc9

Shaoxing cooking wine: https://geni.us/iNdAZJL

Shaoxing cooking wine: https://geni.us/PAM2Ma

Unseasoned rice vinegar: https://geni.us/0T7dll

White vinegar: https://geni.us/Ask4X

Toasted sesame oil: https://geni.us/ZHfl54R

Dried chili peppers: https://geni.us/j17BEHD

Diamond Brand Kosher Salt: https://geni.us/PiO2h

White pepper: https://geni.us/vKEdX

Cornstarch: https://geni.us/sl5PoGp

Baking soda: https://geni.us/3dVB71

Baking Powder: https://geni.us/MySsWD

MSG: https://geni.us/9Lx0

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com