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

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

The clock

Start to finish
at least 37 min3 of 6 steps give no time
Needs you
about 7 min
If you get it wrong
Narrow — once the chicken is tossed in the glaze it has about a minute before the crust softens for good
What you'll wash
Five things — the wok, a bowl to velvet in, a dish to dredge in, a rack to drain on, a bowl for the glaze
Does it keep
Not at all — by the time it is cold the coating has drunk the glaze, and no oven gets the crunch back

  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

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
>> slack: narrow — once the chicken is tossed in the glaze it has about a minute before the crust softens for good
>> washing-up: the wok, a bowl to velvet in, a dish to dredge in, a rack to drain on, a bowl for the glaze
>> capacity: 2 — four cups of oil in the wok, fry
>> keeps: not at all — by the time it is cold the coating has drunk the glaze, and no oven gets the crunch back

>> step: velvet, rest 30 min
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.

>> step: dredge dry, shake off the loose
Dredge @&(~1)velveted chicken{} in @cornstarch{3/4%cup}(90 g), piece by piece, shaking off what does not cling.

>> step: fry 350°F 5 min, again at 375°F 2 min
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}.

>> step: stir the glaze smooth
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.

>> step: sizzle the chiles, pour in, simmer 1 min
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.

>> step: toss to coat, serve at once
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.