Authentic General Tso's Chicken

By Leite's Culinaria

Ingredients

10 dried red chiles (such as tien tsin)
Hot water
10 1/2 ounces boneless, skinless chicken thighs (cut into 1-inch (2-cm) dice)
1 3/4 cups cornstarch (seasoned with 1/4 teaspoon salt and 1/4 teaspoon pepper)
1/2 thumb-sized piece of fresh ginger (peeled and finely sliced)
2 cloves garlic (finely sliced)
2 scallions (finely sliced)
Mild vegetable oil
2 tablespoons granulated sugar
1 teaspoon Sriracha sauce
1 tablespoon sweet chili sauce
1 tablespoon oyster sauce
1/2 tablespoon black rice vinegar
1 tablespoon light soy sauce
1/2 teaspoon dark soy sauce
1/4 cup water
1 teaspoon sesame oil
1/2 teaspoon granulated sugar
1 tablespoon light soy sauce
1 large egg (lightly beaten)
Sliced red chile (sliced scallions, steamed rice, and flash-fried green vegetables (optional))

Prep Time40mins
Cook Time20mins
Servings2

Instructions

Soak the chiles

Soak the dried red chiles in hot water until slightly softened, 10 to 20 minutes. Drain in a colander or fine mesh sieve.

Make the General Tso sauce

Mix the sauce ingredients together in a small bowl.

Marinate the chicken

Whisk the marinade ingredients together in a medium bowl. Add the chicken to the bowl and massage the marinade ingredients into the meat. Let the chicken marinate while the peppers finish soaking.

Sprinkle the seasoned cornstarch over the chicken and massage until each piece of meat separates and has a dry dusty white coating.

Fry the chicken

In a wok over medium-high heat, heat 2 inches (5 cm) of oil to 350°F (180°C). Working in batches, if necessary, deep-fry the coated chicken until light golden brown, 4 to 5 minutes. Transfer the chicken to a plate lined with paper towels.

Carefully pour out the oil from your wok into a heatproof bowl to cool and give your wok a quick wipe with a paper towel. Place the wok back on the stove and bring 1 tablespoon of vegetable oil to a high heat. Add in your ginger, garlic, and scallions and stir-fry until fragrant, about 30 seconds.

Stir in the soaked chiles, followed immediately by the sauce mixture. Bring the sauce to a vigorous boil until syrupy, 2 to 3 minutes. Add the deep-fried meat, tossing the wok a few times so that the sauce fully coats the chicken.