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General Tso's Chicken

Zola on

garnishes might include a dusting of sesame seeds and diced green onion


I take out a ziplock baggie and place the chicken chunks inside. Put in the cornstarch and toss it around. Set that aside while you make the sauce.

In a small bowl, add the rice wine vinegar, aminos, hoisin sauce, water, and cornstarch. Whisk to blend. Set aside.

In a high-sided saucepan add enough peanut oil to bring it up to achieve a two-inch depth. Heat on medium-high until it’s ready to fry. I check when it’s ready by flinging just a few drops of water off my fingers into the oil. If it spits back, it’s ready. Careful! Maintain oil heat on medium-high for even cooking.

Now you’re ready to fry. First, I take out my large sieve (or colander) and position myself with the sieve over the sink. I empty the contents of the baggie with the chicken into the sieve and then shake it over the sink so any excess cornstarch falls into the sink for disposal. (You can also do this over a garbage can if you prefer.)


Fry the chicken in the oil across two batches. If they are not crowded they will get crispier. Cook until brown. Set aside on paper towels to drain while you cook the second batch.

Once the chicken is fried, you’ll drain off all of the peanut oil except one tablespoon. Be careful while doing this. I transfer it to a can and let it cool before I dispose of it. I even let it sit overnight in the can in the sink.

Set the pan back on the heat and add the garlic, chili flakes, and ginger. Heat for about 30 seconds until you can smell the garlic and ginger. Add the chicken and toss. Then add the sauce and toss some more until the sauce thickens. Might take another 30 seconds.

Serve immediately -- while the chicken is still crispy. Garnishes get added right before serving.




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