General Tso’s Chicken

Instructions:

1. Prepare the Chicken:
   • In a large bowl, combine the chicken pieces with cornstarch, salt, and pepper. Toss until the chicken is well coated. This coating helps the chicken achieve a crispy texture when fried.
2. Fry the Chicken:
   • Heat about 1 inch of vegetable oil in a deep skillet or wok over medium-high heat. Once the oil is hot (about 350°F or 175°C), carefully add the chicken in batches, frying until golden and crispy, about 4-5 minutes per batch. Remove the chicken and drain on a paper towel-lined plate. Set aside.
3. Make the Sauce:
   • In a medium bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, chicken broth, sugar, and cornstarch. Stir until the sugar and cornstarch are fully dissolved, then mix in the sesame oil. Set the sauce aside.
4. Stir-Fry the Aromatics:
   • In a clean wok or large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the minced garlic, ginger, and dried red chilies, stirring constantly for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter.
5. Add the Sauce:
   • Pour the prepared sauce mixture into the wok with the aromatics. Stir constantly as the sauce begins to thicken and become glossy. If using, add the rice wine at this stage to enhance the flavor depth.
6. Combine the Chicken with the Sauce:
   • Add the fried chicken pieces to the sauce, tossing to coat evenly. Stir in the sliced green onions, reserving some for garnish. Cook everything together for an additional 2-3 minutes, allowing the chicken to soak up the flavorful sauce.
7. Serve and Garnish:
   • Transfer the General Tso’s Chicken to a serving plate, garnishing with reserved green onions and toasted sesame seeds if desired. Serve hot over steamed rice or alongside your favorite stir-fried vegetables.

Tips for Perfect General Tso’s Chicken:

• Control the Heat: Adjust the number of dried chilies based on your spice tolerance. You can even omit them if you prefer a milder dish.
• Consistency of Sauce: If the sauce thickens too much, add a splash of chicken broth or water to achieve the desired consistency.
• Crispier Chicken: For extra crispy chicken, double-fry the pieces. Fry them once until lightly golden, let them cool, and fry again until deeply golden and extra crispy.