General Tso's Chicken
General Tso's chicken is crispy, twice-fried chicken in a deliciously sweet and sticky glaze. This mouthwatering dish delivers a combination of Asian flavors that will knock your chopsticks off! Serve with steamed broccoli and white rice and garnish with sliced green onions.
vegetable oil for frying
4
cups
egg
1
large
skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
1 ½
pounds
salt
1
teaspoon
white sugar
1
teaspoon
white pepper
1
pinch
cornstarch
1
cup
vegetable oil
2
tablespoons
chopped green onion
3
tablespoons
garlic, minced
1
clove
dried whole red chilies
6
orange zest
1
strip
white sugar
½
cup
soy sauce
¼
cup
chicken broth
3
tablespoons
peanut oil
2
tablespoons
rice vinegar
1
tablespoon
sesame oil
2
teaspoons
ground ginger
¼
teaspoon
cornstarch
2
teaspoons
water
¼
cup
 Heat vegetable oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
  Whisk egg in large mixing bowl. Add chicken, salt, sugar, and pepper; mix well. Mix in cornstarch, a little bit at a time, until chicken is well coated.
  Working in batches, carefully drop one piece of chicken at a time into the hot oil. Fry until chicken turns golden brown and begins to float, about 3 minutes. Remove chicken to a plate and allow to cool as you fry the next batch.
  Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Fry each batch until chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
  Prepare sauce: Heat vegetable oil in a wok or large skillet over high heat. Stir in green onion, garlic, whole chiles, and orange zest. Cook and stir until garlic turns golden and chiles brighten, 1 to 2 minutes.
  Add sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and ginger; bring to a boil and cook for 3 minutes. Whisk 2 teaspoons of cornstarch in water until dissolved. Stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute.
  Stir chicken into the boiling sauce. Reduce heat to low and cook until chicken is heated through and has absorbed some of the sauce, about 3 minutes.
