Spicy Sichuan-Style General Tso's Chicken
60% authentic · Sichuan-American
A spicier, more complex interpretation of General Tso's Chicken, incorporating Sichuan peppercorns and chili bean paste for a distinct regional flavor profile.
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Ingredients
- Chicken thighs, boneless and skinless1.5 lbs
- Cornstarch1 cup
- Soy sauce1/4 cup
- Chinkiang vinegar (or black vinegar)1/4 cup
- Shaoxing wine2 tbsp
- Sugar3 tbsp
- Doubanjiang (chili bean paste)1 tbsp
- Sichuan peppercorns, toasted and ground1 tsp
- Garlic, minced4 cloves
- Ginger, minced1 tbsp
- Dried red chilies, chopped4-5
- Vegetable oil, for frying3 cups
- Cilantro, fresh sprigsfor garnish
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Steps
- 1
Cut chicken thighs into 1-inch pieces. Season with salt and pepper.
- 2
In a bowl, toss chicken pieces with 1/2 cup of cornstarch until evenly coated. Reserve remaining cornstarch.
- 3
Heat vegetable oil in a wok or deep skillet to 350°F (175°C). Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove chicken and drain on paper towels.
- 4
In a small bowl, whisk together soy sauce, Chinkiang vinegar, Shaoxing wine, sugar, doubanjiang, ground Sichuan peppercorns, and 1/4 cup water. This is your spicy sauce base.
- 5
In the same wok (with oil removed or reduced to 1 tbsp), sauté minced garlic, ginger, and chopped dried red chilies over medium heat until fragrant, about 1 minute.
- 6
Pour the spicy sauce mixture into the wok. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
- 7
In a small bowl, mix the remaining 1/2 cup cornstarch with 1/4 cup water to create a slurry. Stir this slurry into the simmering sauce to thicken it further.
- 8
Return the fried chicken pieces to the wok. Toss gently to coat evenly with the sauce. Cook for 1-2 minutes until the sauce clings to the chicken.
- 9
Garnish with fresh cilantro sprigs and serve immediately.
