Per serving · Approximate values estimated by AI
Spicy Sichuan-Style General Tso's Chicken
60% authentic · Sichuan-Inspired Chinese-American
A bolder, spicier interpretation of General Tso's Chicken, incorporating Sichuan peppercorns and more chili for a numbing and fiery kick, inspired by Sichuanese cuisine.
Ingredients
- Chicken thighs, boneless, skinless1.5 lbs
- Cornstarch1 cup
- Soy sauce1/4 cup
- Chili bean paste (Doubanjiang)2 tbsp
- Chinkiang vinegar (or black vinegar)3 tbsp
- Sugar3 tbsp
- Sichuan peppercorns, ground1 tsp
- Dried red chilies, chopped1-2 tbsp (or to taste)
- Garlic, minced4 cloves
- Ginger, grated1 tbsp
- Shaoxing wine1 tbsp
- Vegetable oil, for frying3 cups
- Egg1
- White pepper1 tsp
- Cilantro, fresh (for garnish)1/4 cup
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Steps
- 1
Cut chicken thighs into 1-inch pieces. Marinate with egg, Shaoxing wine, salt, and white pepper for 15 minutes.
- 2
Dredge marinated chicken in cornstarch, coating well. Shake off excess.
- 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. Drain on paper towels.
- 4
Prepare the sauce: In a bowl, combine soy sauce, chili bean paste, Chinkiang vinegar, sugar, ground Sichuan peppercorns, chopped dried red chilies, minced garlic, grated ginger, and 1/4 cup water.
- 5
Remove most of the frying oil from the wok, leaving about 1 tablespoon. Heat over medium-high heat. Add the sauce mixture and bring to a simmer, stirring until thickened, about 2-3 minutes.
- 6
Add the fried chicken back to the wok and toss to coat thoroughly in the spicy sauce.
- 7
Serve immediately, garnished with fresh cilantro and extra sliced red chilies if desired.
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