General Tso's Chicken

also called general tso · general tsos chicken · general gau · general chos chicken · C16 · C12 · 左宗棠雞 · zuo zong tang ji

The table

1 1/2 lb(680 g; boneless, cut in 1-in pieces)chicken thighsvelvet, rest 30 mindredge dry, shake off the loosefry 350°F 5 min, again at 375°F 2 mintoss to coat, serve at once
1egg white
1 TbsShaoxing wine
1 Tbslight soy sauce
1/4 tspbaking soda
3/4 cup(90 g)cornstarch
4 cups(950 mL)peanut oil
1/2 cup(120 mL)chicken stockstir the glaze smoothsizzle the chiles, pour in, simmer 1 min
2 Tbsdark soy sauce
1/4 cup(50 g)sugar
2 Tbsrice vinegar
2 tspcornstarch
8(stemmed, whole)dried red chiles
3 cloves(minced)garlic
1 Tbs(grated)fresh ginger
2 tsptoasted sesame oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.

Pans and tools

1velvet, rest 30 min

2stir the glaze smooth

3sizzle the chiles, pour in, simmer 1 min

goes in with what step 2 made

4dredge dry, shake off the loose

goes in with what step 1 made

5fry 350°F 5 min, again at 375°F 2 min

goes in with what step 4 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 37 mintwo waits that overlap count once
Needs you
7 minof the steps that give a time

3 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr.

  1. velvet, rest 30 min

    30 minwalk awayfrom the start

  2. stir the glaze smooth

    not timedfrom the start

  3. sizzle the chiles, pour in, simmer 1 min

    1 minwalk awayfrom the start

  4. dredge dry, shake off the loose

    not timed30 min in

  5. fry 350°F 5 min, again at 375°F 2 min

    7 minneeds you30 min in

  6. toss to coat, serve at once

    not timed37 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

You'll need wok

Goes with

See how it is written
>> title: General Tso's Chicken
>> category: Stir-Fries
>> tags: chicken, chiles, chinese, deep-fry, wok
>> counters: Takeout Counter
>> aka: general tso, general tsos chicken, general gau, general chos chicken, C16, C12, 左宗棠雞, zuo zong tang ji
>> pairs-with: egg-fried-rice, egg-rolls
>> servings: 4
>> time: 1 hr
>> step.1: velvet, rest 30 min
>> step.2: dredge dry, shake off the loose
>> step.3: fry 350°F 5 min, again at 375°F 2 min
>> step.4: stir the glaze smooth
>> step.5: sizzle the chiles, pour in, simmer 1 min
>> step.6: toss to coat, serve at once

Toss @chicken thighs{1 1/2%lb}(680 g; boneless, cut in 1-in pieces) with @egg white{1}, @Shaoxing wine{1%Tbs}, @light soy sauce{1%Tbs}, and @baking soda{1/4%tsp}, then ~rest{30%min} in the fridge — this is the velveting, and it is why takeout chicken is tender where a plain fry is not.

Dredge @&(~1)velveted chicken{} in @cornstarch{3/4%cup}(90 g), piece by piece, shaking off what does not cling.

Fry @&(~1)coated chicken{} in @peanut oil{4%cups}(950 mL) in two batches at 350°F (175°C) for ~fry{5%min}, rest them on a rack, then return every piece to the oil at 375°F (190°C) for ~fry{2%min}. The second fry is what holds up under a wet glaze.

Stir @chicken stock{1/2%cup}(120 mL), @dark soy sauce{2%Tbs}, @sugar{1/4%cup}(50 g), @rice vinegar{2%Tbs}, and @cornstarch{2%tsp} smooth in a bowl.

Sizzle @dried red chiles{8}(stemmed, whole) with @garlic{3%cloves}(minced), @fresh ginger{1%Tbs}(grated), and @toasted sesame oil{2%tsp} in a hot #wok{} for 20 seconds, pour @&(~1)glaze{} in, and ~simmer{1%min} until it is glossy and coats a spoon.

Toss @&(~3)fried chicken{} through @&(~1)glaze{} off the heat, only until every piece is coated, and serve at once — it goes soft standing in the sauce.