General Tso’s Chicken
Crisp, Sticky, Clingy-Coating
This isn't the soggy takeout stuff. We're talking McNuggery-level crunch, a sticky glaze that clings for dear life, and just enough heat to let you know it's there. Proper.
Prep: 40 minutesCook: 15 minutesServes 3
Chicken and Marinade
| Item | Quantity |
|---|---|
| Boneless Skinless Chicken Breast | 450g (1 lb) |
| Soy Sauce | 30g (2 tbsp) |
| Mirin | 30g (2 tbsp) |
| MSG | 1/2 tsp |
| Baking Soda | 1/2 tsp |
| Potato Starch— or cornstarch | 30g (1/4 cup) |
Steps
- Jaccard the chicken breast ~10 times per side (or poke 20–30 times per side with a sharp fork). Slice each breast into 3–4 long strips, then cut into ~3/4-inch cubes.
- In a medium bowl combine the soy sauce, mirin, MSG, baking soda, and potato starch.
- Add the chicken and mix to coat.
- Let rest for 20 minutes.
Coating System
| Item | Quantity |
|---|---|
| All-Purpose Flour | 350g (3 cup) |
| Baking Powder | 10g |
| Garlic Powder | 8g |
| Salt | 20g (1 tbsp) |
| Potato Starch | 350g (1 3/4 cup) |
| Water | 300g (1 1/4 cup) |
Steps
- In a large bowl whisk the flour, baking powder, garlic powder, salt, and potato starch until uniform.
- In a separate bowl, weigh out 250g of this dry mix. Add the water to it and stir until it looks like thin pancake batter or low-quality paint.
- Pour 200g of the wet batter back into the bowl with the remaining dry mix. Briefly whisk, then use your hand to rub and crumble until you’ve got rice-to-lentil sized pebbles with a powdery background. These are the craggy bits.
- Toss about 1/3 of the marinated chicken in the remaining batter to lightly coat (be gentle to keep marinade on the meat). Lift, let excess drip, then drop into the craggy dry mix.
- Fluff and tumble to build a strong base layer without rubbing it off. Shower on extra craggy bits and give a soft squeeze, then shake off excess. Repeat with remaining chicken.
- Spread breaded chicken on a sheet tray and refrigerate 20 minutes to hydrate the outer starch.
Sauce
| Item | Quantity |
|---|---|
| Soy Sauce | 60g (4 tbsp) |
| Sesame Oil | 30g (2 tbsp) |
| Mirin | 60g (4 tbsp) |
| Rice Vinegar | 45g (3 tbsp) |
| Sambal Oelek— or sriracha | 30g (2 tbsp) |
| Ketchup | 20g |
| Sugar | 70g (1/3 cup) |
| Brown Sugar | 10g (1 tbsp) |
| Cornstarch | 10g |
| MSG | 1/4 tsp |
Steps
- In a bowl whisk the soy sauce, sesame oil, mirin, rice vinegar, sambal, ketchup, sugar, brown sugar, cornstarch, and MSG until smooth.
- Set aside.
Frying and Finish
| Item | Quantity |
|---|---|
| Neutral High-Smoke Oil— for frying (peanut or canola) | 1000g (4 cup) |
| Scallion Whites and Light Greens— sliced, reserve dark greens for garnish | 40g (1/3 cup) |
| Dried Chiles de Árbol— cracked and deseeded (optional) | 6.5 count |
| Fresh Ginger— grated | 20g (3 tbsp) |
| Garlic Cloves— grated | 20g (5 clove) |
| Steamed Rice— to serve | 400g (2 cup) |
Steps
- Heat the oil in a Dutch oven to about 325°F (1.5–2 inch depth; never fill pot more than 50%).
- Fry the chicken in two batches. Gently lower in, don't touch for 1 minute, then nudge to prevent sticking. Fry 6–7 minutes until deeply golden. Drain on a rack.
- Carefully move the hot oil aside. Heat a wok or large nonstick pan over high heat.
- Add a squeeze of oil, then the scallion whites; stir-fry 60 seconds. Add the cracked chiles and toast briefly.
- Add the ginger and garlic; stir constantly 30–40 seconds until just fragrant.
- Pour in the sauce around the hot pan edge. Bring to a boil and reduce 15–20% until it leaves a trail.
- Add the fried chicken and toss ~30 seconds to simmer in the sauce until the coating turns shiny and sticky.
- Pile over steamed rice. Spoon on any extra sauce and garnish with the reserved scallion greens.
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