General Tso's Chicken

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large egg
• 2 tablespoons soy sauce, divided
• 1/2 cup cornstarch, plus 1 tablespoon for the sauce
• 1/4 cup all-purpose flour
• 3 cups vegetable oil, for frying
• 1/3 cup chicken broth
• 3 tablespoons rice vinegar
• 3 tablespoons brown sugar
• 2 tablespoons hoisin sauce
• 1 tablespoon ketchup
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 to 6 dried red chilies, or 1 teaspoon red pepper flakes
• 2 green onions, sliced, for garnish
• 4 cups steamed white rice, for serving

Nutrition (estimated per serving)

Method

1. In a medium bowl, whisk together the egg and 1 tablespoon of the soy sauce. Add the chicken pieces and stir to coat, then let them sit for 10 minutes while you prep everything else.
2. In a separate large bowl, mix the 1/2 cup cornstarch with the flour. In a small bowl, whisk together the chicken broth, rice vinegar, brown sugar, hoisin sauce, ketchup, remaining 1 tablespoon soy sauce, and the remaining 1 tablespoon cornstarch until smooth; set this sauce mixture aside.
3. Pour the vegetable oil into a large, heavy pot or wok until it's about 2 inches deep, and heat over medium heat until a deep-fry thermometer reads 325 F.
4. Working in small batches, lift chicken pieces from the egg mixture, letting excess drip off, and toss them in the cornstarch-flour mixture until fully coated, shaking off any excess. Carefully lower them into the 325 F oil.
5. Fry the first round for 4 to 5 minutes, until pale golden and just cooked through (an instant-read thermometer should read 165 F), then remove with a slotted spoon to a wire rack. This first fry cooks the chicken; the second fry is what makes it crispy, so don't skip either step.
6. Repeat with the remaining chicken in batches, letting the oil return to 325 F between batches.
7. Once all the chicken has been fried once, increase the oil temperature to 375 F (this takes a few minutes; watch the thermometer closely).
8. Return all the chicken to the hot oil in batches for a second fry, cooking for 1 to 2 minutes per batch, until deeply golden brown and noticeably crisper and firmer than after the first fry. Transfer to a clean wire rack to drain.
9. Carefully pour off the frying oil into a heatproof container, leaving about 1 tablespoon in the pot (or wipe most out and add 1 tablespoon fresh oil to a clean skillet).
10. Heat the 1 tablespoon of oil over medium heat and add the garlic, ginger, and dried chilies, stirring constantly for 30 seconds until fragrant; watch closely since garlic burns fast and turns bitter.
11. Re-whisk the sauce mixture (the cornstarch settles) and pour it into the pan, stirring constantly as it comes to a simmer and thickens into a glossy sauce, about 1 to 2 minutes.
12. Add the twice-fried chicken to the pan and toss quickly and thoroughly with tongs or a spatula until every piece is evenly coated in the glossy sauce; work fast here so the crispy coating doesn't have time to soften.
13. Transfer immediately to a serving plate, garnish with sliced green onions, and serve right away over steamed rice while the chicken is still at its crispiest.

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