General Tso's chicken gets a makeover with this homemade marinade, crisp coating, and sweet and salty glaze.
General Tso's chicken gets a makeover with this homemade marinade, crisp coating, and sweet and salty glaze.
Marinade
Egg white
1 unit
Dark soy sauce
2 tbsp
Shaoxing wine
2 tbsp
80-proof vodka
2 tbsp
Cornstarch
3 tbsp
Baking soda
1⁄4 tsp
Boneless, skinless chicken thighs
cut into 1/2-3/4 inch chunks
1 lb
1
Beat egg whites in a large bowl until broken down and lightly foamy.
2
Add soy sauce, wine, and vodka and whisk to combine.
3
Set aside half of marinade in a small bowl.
4
Add cornstarch and baking soda to the large bowl and whisk to combine.
5
Add chicken to large bowl and turn with fingers to coat thoroughly.
6
Cover with plastic wrap and set aside.
Egg white
1 unit
Dark soy sauce
2 tbsp
Shaoxing wine
2 tbsp
80-proof vodka
2 tbsp
Cornstarch
3 tbsp
Baking soda
1⁄4 tsp
Boneless, skinless chicken thighs
cut into 1/2-3/4 inch chunks
1 lb
1
Beat egg whites in a large bowl until broken down and lightly foamy.
2
Add soy sauce, wine, and vodka and whisk to combine.
3
Set aside half of marinade in a small bowl.
4
Add cornstarch and baking soda to the large bowl and whisk to combine.
5
Add chicken to large bowl and turn with fingers to coat thoroughly.
6
Cover with plastic wrap and set aside.
Dry Coat
All-purpose flour
1⁄2 cup
Cornstarch
1⁄2 cup
Baking powder
1⁄2 tsp
Kosher salt
1⁄2 tsp
Reserved marinade
1 portion
1
Combine flour, cornstarch, baking powder, and salt in a large bowl.
2
Whisk until homogeneous.
3
Add reserved marinade and whisk until mixture has coarse, mealy clumps.
4
Set aside.
All-purpose flour
1⁄2 cup
Cornstarch
1⁄2 cup
Baking powder
1⁄2 tsp
Kosher salt
1⁄2 tsp
Reserved marinade
1 portion
1
Combine flour, cornstarch, baking powder, and salt in a large bowl.
2
Whisk until homogeneous.
3
Add reserved marinade and whisk until mixture has coarse, mealy clumps.
4
Set aside.
Frying
Peanut vegetable oil canola oil
1 1/2
Marinated chicken
1 batch
Dry coat mixture
1 batch
1
Heat oil in a large wok or Dutch oven to350°F(177°C) and adjust flame to maintain temperature.
2
Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken.
3
When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.
4
Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil.
5
Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of325 to 375°F(163 to 191°C), until chicken is cooked through and very crispy, about.
6
Transfer chicken to a paper towel-lined bowl to drain.
7
Pour frying oil through a fine-mesh strainer set over a large heatproof bowl; allow to cool, then reserve for future frying.
Peanut vegetable oil canola oil
1 1/2
Marinated chicken
1 batch
Dry coat mixture
1 batch
1
Heat oil in a large wok or Dutch oven to350°F(177°C) and adjust flame to maintain temperature.
2
Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken.
3
When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.
4
Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil.
5
Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of325 to 375°F(163 to 191°C), until chicken is cooked through and very crispy, about.
6
Transfer chicken to a paper towel-lined bowl to drain.
7
Pour frying oil through a fine-mesh strainer set over a large heatproof bowl; allow to cool, then reserve for future frying.