General Tso's Chicken

Instructions

1. 1

   In a small Bowl, Whisk together the Soy Sauce, Hoisin Sauce, Rice Vinegar, Granulated Sugar, Ketchup, Sesame Oil, Cornstarch, and Water until smooth and the Granulated Sugar is dissolved. Set aside.

2. 2

   Pat the Chicken Thighs dry with paper towels — this is key for crispiness. In a Bowl, beat the Eggs. In a separate bowl, Whisk together the All-Purpose Flour, Cornstarch, Garlic Powder, Salt, and Black Pepper.

3. 3

   Working in batches, dip the Chicken Thighs into the beaten Egg, letting the excess drip off, then toss in the All-Purpose Flour-Cornstarch mixture until fully and evenly coated. Set the coated pieces on a plate in a single layer.

4. 4

   Pour about 3 cups of Vegetable Oil into a Wok or Saucepan and heat over medium-high heat to 350°F. Use a Meat Thermometer for accuracy — Oil that's too cool makes greasy Chicken Thighs; too hot burns the coating.

5. 5

   Fry the Chicken Thighs in batches of 8–10 pieces — do not crowd the pan. Cook for 4–5 minutes, turning once or twice, until golden brown and cooked through (internal temp 165°F). Remove with a spider strainer or Slotted Spoon and drain on a paper towel-lined plate. Repeat with remaining Chicken Thighs.

6. 6

   For extra crunch, return all the fried Chicken Thighs to the hot Oil for a second fry of 60–90 seconds. This double-fry technique makes the coating shatteringly crispy and helps it hold up in the sauce. Drain again on paper towels.

7. 7

   Carefully discard most of the frying Oil, leaving just a thin film in the Wok (or use a clean Wok / Skillet with 2 tbsp fresh Oil). Heat over medium-high heat. Add the dried Red Chili Peppers and stir-fry for 30 seconds until fragrant and slightly darkened.

8. 8

   Add the minced Garlic and Ginger and stir-fry for another 30 seconds until golden and very fragrant. Don't let them burn.

9. 9

   Give the sauce mixture a quick stir (the Cornstarch settles), then pour it into the Wok. Stir constantly and cook for 1–2 minutes until the sauce thickens, turns glossy, and coats the back of a spoon.

10. 10

    Add all the fried Chicken Thighs to the Wok and toss quickly to coat every piece in the sauce. Work fast — you want the Chicken Thighs coated but still crispy. Taste and adjust seasoning if needed.

11. 11

    Transfer to a serving platter immediately. Garnish with Sesame Seeds and sliced Green Onions. Serve right away over steamed white rice or fried rice.

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