Crispy General Tso's Chicken with a Kick
Enjoy a tantalizing twist on the classic General Tso's Chicken with this recipe from J. Kenji López-Alt of Serious Eats. This dish boasts tender, juicy chicken thighs that are expertly coated to achieve a delectable crispiness. The marinade features a perfect blend of soy sauce, shaoxing wine, and vodka, adding a delicious depth of flavor that balances sweetness with a tangy kick from rice vinegar. With just the right amount of spice from dried arbol chiles, this dish is sure to impress at any dinner table. Serve it over fluffy white rice to soak up every drop of the luscious sauce. For detailed insights, visit: http://www.seriouseats.com/2014/04/the-food-lab-bringing-home-general-tsos-chick.html
6
Servings
367
Calories
22
Ingredients
Ingredients
egg white
1 (beaten)
soy sauce
5 (total: 2 tbsp for marinade, 3 tbsp for sauce)
shaoxing wine or dry sherry
4 (total: 2 tbsp for marinade, 2 tbsp for sauce)
vodka (80 proof)
2 (tbsp)
baking soda
1/4 (teaspoon for marinade)
cornstarch
4 (total: 3 tbsp for marinade, 1 tbsp for sauce)
boneless skinless chicken thighs
1 (lb, cut into bite-sized pieces)
flour
1/2 (cup for dry coating)
baking powder
1/2 (teaspoon for dry coating)
kosher salt
1/2 (teaspoon for dry coating)
chinese rice vinegar or distilled white vinegar
2 (tbsp)
low sodium chicken broth
3 (tbsp)
sugar
4 (tbsp)
roasted sesame seed oil
1 (teaspoon)
vegetable or canola oil
2 (teaspoons for sauce)
garlic
2 (teaspoons, minced)
fresh ginger
2 (teaspoons, minced)
scallions (white part only)
2 (teaspoons, minced)
small dried arbol chiles
8 (or 1/4 teaspoon crushed red pepper flakes)
scallions (white parts only)
6-8 (cut into 1-inch lengths for garnish)
vegetable or canola oil
1.5 (quarts, for deep frying)
cooked white rice
2-3 (cups, for serving)
Instructions
1
Begin by preparing the marinade: In a large bowl, beat the egg whites until foamy. Add soy sauce, shaoxing wine, and vodka, mixing well. Reserve half of this mixture for later.
2
Add baking soda and cornstarch to the marinade in the large bowl. Stir to combine. Add the chicken, ensuring each piece is thoroughly coated. Cover and set aside to marinate.
3
For the dry coating, mix flour, cornstarch, baking powder, and kosher salt in a separate bowl. When homogenous, incorporate the reserved marinade and whisk until you achieve a coarse, mealy texture.
4
Prepare the sauce: In a small bowl, mix soy sauce, shaoxing wine, rice vinegar, chicken broth, sugar, sesame oil, and cornstarch. Stir until smooth. Set aside.
5
In a large skillet over medium heat, combine vegetable oil, garlic, ginger, minced scallions, and dried chilies. Cook gently for about 3 minutes until aromatic but not browned.
6
Add the prepared sauce to the skillet, scraping the bottom to incorporate any stuck ingredients. Cook for about 1 minute until thickened, then add the scallion segments and remove from heat.
7
To fry the chicken, heat oil in a large wok or Dutch oven to 350°F. Carefully coat each piece of marinated chicken in the dry mixture and shake off excess.
8
Gradually lower coated chicken into the hot oil (do not drop) and fry for 4 minutes or until golden brown and very crispy, adjusting the heat to maintain proper oil temperature.
9
Transfer cooked chicken to a paper towel-lined bowl to drain excess oil.
10
In the same skillet, add the fried chicken and return the prepared sauce. Toss gently until every piece is evenly coated.
11
Serve immediately over a generous bed of cooked white rice and enjoy!
Nutrition Information
20
Fat
23
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy General Tso's Chicken?
It is a popular Chinese-American dish featuring crispy fried chicken thighs tossed in a sweet, tangy, and spicy sauce.
Who developed this specific General Tso's Chicken recipe?
This recipe was created by J. Kenji Lopez-Alt of Serious Eats, known for his scientific approach to cooking.
What cut of chicken is best for this recipe?
The recipe calls for boneless skinless chicken thighs because they remain juicy and tender even after deep frying.
Why is vodka used in the chicken marinade?
Vodka helps create a crispier crust because it evaporates faster than water and inhibits the development of gluten in the flour coating.
What can I use as a substitute for Shaoxing wine?
If you do not have Shaoxing wine, dry sherry is an excellent alternative for both the marinade and the sauce.
How many calories are in a serving of this dish?
There are approximately 367 calories per serving based on a yield of 6 servings.
What is the secret to getting the chicken extra crispy?
The secret lies in a double coating process involving a wet marinade and a dry mixture of flour, cornstarch, and baking powder, plus the addition of vodka.
What type of oil is recommended for deep frying the chicken?
Vegetable or canola oil is recommended because of its high smoke point and neutral flavor profile.
At what temperature should the oil be for frying?
The oil should be heated to 350 degrees Fahrenheit before adding the chicken to ensure a proper golden-brown finish.
How long does it take to fry the chicken pieces?
The chicken pieces should be fried for about 4 minutes until they are golden brown and very crispy.
Is this General Tso's Chicken spicy?
Yes, it has a kick provided by 8 small dried arbol chiles or 1/4 teaspoon of crushed red pepper flakes.
What purpose does baking soda serve in the recipe?
Baking soda is used in the marinade to help tenderize the chicken and promote better browning of the exterior.
Can I use chicken breast instead of thighs?
While thighs are preferred for their fat content and flavor, you can use chicken breast, though it may be slightly less juicy.
How many servings does this recipe make?
This recipe is designed to yield 6 servings.
What is the protein content per serving?
Each serving provides 23 grams of protein.
What aromatics are used in the sauce base?
The sauce base uses minced garlic, fresh ginger, and the white parts of scallions.
What should I serve with this chicken?
It is best served immediately over fluffy white rice to soak up the luscious sauce.
How do I make the sauce thick and glossy?
The addition of cornstarch to the sauce mixture causes it to thicken and become glossy once it is heated in the skillet.
What kind of vinegar can I use for the tangy flavor?
You can use Chinese rice vinegar or distilled white vinegar to achieve the desired tanginess.
Why do I need to beat the egg whites until foamy?
Foamy egg whites help create a lighter, more aerated batter that contributes to a superior crunch.
Can I prepare the chicken in advance?
You can marinate the chicken in advance, but for the best texture, the frying and saucing should be done just before serving.
How much fat is in one serving?
There are approximately 20 grams of fat per serving.
What is the role of sesame oil in this recipe?
Roasted sesame seed oil is added to the sauce for a nutty, aromatic depth of flavor.
How do I avoid a soggy coating?
Avoid dropping the chicken into the sauce until the very end, and serve it immediately after tossing to preserve the crispiness.
How do I prepare the scallions for garnish?
Cut the white parts of 6 to 8 scallions into 1-inch lengths and add them to the sauce just before tossing with the chicken.
What is the total number of ingredients needed?
This recipe requires 22 distinct ingredients including the rice for serving.
How do I handle the chicken after frying?
Transfer the fried pieces to a paper towel-lined bowl to drain any excess oil before adding them to the sauce skillet.
Why is some of the marinade added to the dry coating?
Whisking some liquid marinade into the dry flour mixture creates small, mealy clumps that turn into extra-crunchy bits once fried.
What is the suggested spice level substitute for arbol chiles?
If you don't have arbol chiles, you can use 1/4 teaspoon of crushed red pepper flakes for a similar heat level.
Should the chicken be cut into specific sizes?
Yes, the chicken thighs should be cut into uniform bite-sized pieces for even cooking and easier eating.