Ingredients:

  • 2 lbs (900g) Boneless, skinless chicken thighs
  • 4 Tbsp Low-sodium Soy Sauce (1 Tbsp for marinade, 3 Tbsp for sauce)
  • 1 Tbsp (15 ml) Shaoxing Rice Wine or Dry Sherry
  • 1 large Egg White
  • 1/2 tsp White Pepper
  • 1 cup + 1 Tbsp Cornstarch (divided)
  • 1/2 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 4-6 cups High smoke point oil (for frying)
  • 1 cup (240 ml) Low-sodium Chicken Stock
  • 2 Tbsp (30 ml) Chinkiang Black Vinegar, Balsamic, or Red Wine Vinegar
  • 1/4 cup (50 g) Granulated Sugar
  • 2 Tbsp Water (for cornstarch slurry)
  • 1 Tbsp Neutral Cooking Oil (for sauté)
  • 10–12 Dried Arbol or Sichuan Chillies (adjust to taste)
  • 1 Tbsp (15 g) Finely minced Fresh Ginger
  • 3 cloves (15 g) Finely minced Garlic
  • 2 stalks Spring Onions, thinly sliced (for garnish)
  • 1 tsp Toasted Sesame Seeds (for garnish)

Instructions:

  1. Cut the Chicken: Dice chicken thighs into bite-sized, roughly 1-inch (2.5 cm) pieces. Marinate: In a bowl, combine the chicken with 1 Tbsp soy sauce, rice wine, egg white, and white pepper. Toss well. Cover and refrigerate for a minimum of 30 minutes.
  2. Prepare the Sauce: Whisk together the chicken stock, remaining 3 Tbsp soy sauce, black vinegar, and sugar in a small bowl. Set aside. Make Slurry: Whisk 1 Tbsp of cornstarch and 2 Tbsp water together separately.
  3. Combine Dry Batter: In a large bowl, whisk together the remaining cornstarch (1 cup), flour, and baking powder. Coat the Chicken: Drain excess liquid from the marinated chicken. Toss the chicken pieces into the dry batter mix until completely coated. Shake off excess powder.
  4. Heat the Oil (First Fry): Pour oil into your pot to a depth of at least 2 inches. Heat the oil to 325°F (160°C). Fry the chicken in batches (do not overcrowd) for 2–3 minutes until the coating is set and pale golden. Remove chicken and drain on a wire rack for 5 minutes.
  5. Heat the Oil (Second Fry): Increase the oil temperature to 375°F (190°C). Return the chicken to the hot oil in batches. Fry for 60–90 seconds until deeply golden brown, crispy, and cooked through. Remove and drain on the wire rack.
  6. Sauté Aromatics: Carefully drain all but 1 Tbsp of the frying oil from the wok. Heat the oil over medium-high heat. Add the dried chilies, ginger, and garlic. Sauté rapidly for 30–60 seconds until fragrant.
  7. Deglaze and Thicken: Pour in the prepared General Tso Sauce mixture (stock, vinegar, etc.). Bring the sauce to a rolling simmer. Whisk the cornstarch slurry briefly, then pour it slowly into the simmering sauce, whisking constantly until the sauce thickens to a glossy, syrupy consistency.
  8. Toss and Finish: Immediately add the crispy fried chicken to the wok. Toss vigorously until every piece is evenly coated in the sticky glaze. Transfer immediately to a serving dish and garnish generously with sliced spring onions and toasted sesame seeds.