General Tso's Chicken

Ingredients

For the marinade

• 454g / 1 pound boneless chicken thigh

• 1.2g / ½ tsp ground black pepper

• 4.3g / ¾ tsp salt

• 5.5g / 1 tsp soy sauce

• 1egg yolk

For the sauce

• 56g / 4.5 Tbsps sugar

• 2.5g / 1 tsp cornstarch

• 40g / 2.5 Tbsps Chinese black vinegar

28g / 5 tsps soy sauce

• 52.5g / 3.5 Tbsps water

• 4.5g / 1 tsp cooking oil

• 3g / 1 tsp minced ginger

• 4.5g / ½ Tbsp minced garlic

• 4g / about 8 dried red chilies or to taste

For coating and deep-frying

• 40g / ⅓ cup cornstarch

• 47g / ⅓ cup all-purpose flour

• 440g / 2 cups oil

For the garnish

• 6g / 2 Tbsps diced cilantro

• 6g / 2 tsps toasted sesame seeds

Directions

1. Cut the chicken thigh into bite-size pieces.

2. Combine the chicken, salt, ground black pepper, soy sauce, and egg yolk in a large mixing bowl and mix thoroughly. Let it sit for about 15 minutes. The egg yolk contains a certain amount of fat, which makes the chicken extra crispy.

3. Combine the cornstarch and all-purpose flour thoroughly.

& Chef's Secret: Cornstarch is what makes the chicken crispy. If you use only all-purpose flour, the chicken will come out doughy.

4. Place half of the flour and cornstarch mixture into a large container. Add the chicken and cover it with the rest of the flour. Put on the lid and shake for 2 minutes or until all the chicken pieces are coated evenly.

5. Put the chicken in a sieve and shake off the excess flour. Set the chicken aside.

6. Heat the oil to 350°F / 175°C and fry the chicken in 2 batches, about 2- 3 minutes for each batch. When the chicken is lightly golden, remove it from the oil and let it rest for 15 minutes.

7. Use a fine sieve to remove the small particles from the oil; otherwise, they will burn while double-frying and bring a bad taste to the dish.

8. Increase the oil's temperature to 370°F / 185°C, and double-fry the chicken over high heat for 2 minutes to reinforce the crispy texture. Once the chicken is golden brown, remove it from the oil and set it aside.

9. Combine the sugar, cornstarch, Chinese black vinegar, soy sauce, and water in a bowl and set it aside.

10. Cut the dried red chilies into ½-inch-long pieces and remove the seeds.

11. Heat your wok over low heat and add the oil, minced garlic, minced ginger, and dried red chilies. Stir until the chilies are slightly smoked

12. Pour in the sauce. Switch the heat to medium and continue to stir for 2-3 minutes or until the sauce thickens into a syrupy texture. Make sure to evaporate as much moisture as possible, so it doesn't soften the chicken's crust once combined.

13. Add the fried chicken to the wok and toss thoroughly with the sauce. Sprinkle some toasted sesame seeds and diced cilantro for garnish.