Classic General Tso's Chicken

Ingredients

• Chicken thighs, boneless, skinless1.5 lbs
• Cornstarch1 cup
• Soy sauce1/2 cup
• Rice vinegar1/4 cup
• Hoisin sauce1/4 cup
• Sugar1/4 cup
• Ketchup2 tbsp
• Sesame oil1 tbsp
• Garlic, minced3 cloves
• Ginger, grated1 tbsp
• Dried red chilies (or chili flakes)1-2 tbsp
• Vegetable oil, for frying3 cups
• Egg1
• Shaoxing wine1 tbsp
• White pepper1 tsp
• Scallions, chopped (for garnish)2
• Sesame seeds, toasted (for garnish)1 tbsp
• Saltto taste
• Black pepperto taste
• Water1/4 cup

Steps

1. 1

   Cut chicken thighs into 1-inch pieces. In a bowl, toss chicken with egg, Shaoxing wine, salt, and white pepper. Let marinate for 15 minutes.

2. 2

   In a separate bowl, combine cornstarch and a pinch of salt. Dredge the marinated chicken pieces in cornstarch, ensuring they are well coated. Shake off excess.

3. 3

   Heat vegetable oil in a wok or deep pot 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. 4

   While chicken is frying, prepare the sauce. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, ketchup, sesame oil, minced garlic, grated ginger, dried red chilies (or chili flakes), and 1/4 cup water.

5. 5

   Pour off most of the frying oil, leaving about 1 tablespoon in the wok. Heat the wok over medium-high heat. Pour in the sauce mixture and bring to a simmer, stirring constantly until it thickens, about 2-3 minutes.

6. 6

   Return the fried chicken to the wok and toss to coat evenly with the sauce. Cook for another minute until the sauce clings to the chicken.

7. 7

   Serve immediately, garnished with chopped scallions and toasted sesame seeds. Traditionally served with steamed white rice.