Ingredients:

  • 680 g (1.5 lbs) Boneless, skinless chicken thighs, cut into 3 cm (1.5 inch) cubes
  • 1 large Egg white
  • 2 Tbsp (30 ml) Low-sodium soy sauce
  • 1 Tbsp (15 ml) Shaoxing rice wine (or dry sherry)
  • 1 tsp (5 ml) Sesame oil
  • 1/4 tsp White pepper
  • 1 cup (120 g) Cornstarch
  • 1/2 cup (60 g) All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 4 cups (1 litre) Neutral oil for frying (e.g., canola, vegetable, peanut)
  • 1/2 cup (120 ml) Chicken stock (low sodium)
  • 1/4 cup (60 ml) Low-sodium soy sauce (for sauce)
  • 1/4 cup (60 ml) Rice vinegar (unseasoned)
  • 1/4 cup (50 g) Granulated sugar
  • 2 Tbsp (30 ml) Hoisin sauce
  • 1 Tbsp (15 ml) Cornstarch (for slurry)
  • 1 Tbsp (15 ml) Water (for slurry)
  • 1 Tbsp (15 ml) Neutral oil (for sautéing)
  • 4 cloves Garlic, minced
  • 1 Tbsp Fresh ginger, minced
  • 6–8 Dried whole red chillies (like Tianjin or arbol chillies)
  • 1 tsp Toasted sesame oil (for finishing)
  • 1/2 tsp Red chilli flakes (optional)
  • 2 Spring onions (scallions), thinly sliced (for garnish)

Instructions:

  1. Marinate the Chicken: Combine the chicken cubes with all Marinade ingredients (soy sauce, rice wine, egg white, sesame oil, pepper). Mix thoroughly, cover, and refrigerate for 30 minutes.
  2. Prepare the Sauce: Whisk together all General Tso Sauce ingredients (stock, soy sauce, vinegar, sugar, hoisin). Set aside. In a separate small bowl, combine the 1 Tbsp cornstarch and 1 Tbsp water to create the slurry.
  3. Prepare the Coating: In a wide, shallow bowl, combine the Cornstarch, Flour, Baking Powder, and Salt. Whisk until fully incorporated.
  4. Heat the Oil: Pour the 4 cups of frying oil into the wok or Dutch oven. Heat over medium-high heat until the oil reaches 175°C (350°F). Monitor the temperature closely.
  5. Coat and Fry (First Pass): Remove the chicken from the marinade and drain off excess liquid. Toss the chicken pieces into the dry Coating mixture, ensuring they are fully covered. Carefully lower half of the chicken pieces into the hot oil. Fry for 3–4 minutes, until pale golden and cooked through. Remove and place on a wire rack to drain. Repeat with the second batch.
  6. Double-Fry for Crispness: Increase the oil temperature to 190°C (375°F). Return all of the fried chicken to the hot oil. Fry for 60–90 seconds until dark golden brown and deeply crisp. Remove immediately and drain again on the wire rack. Set aside.
  7. Sauté the Aromatics: Drain all but 1 Tbsp of the frying oil from the pan (or use a fresh wok). Heat the oil over medium heat. Add the dried chillies, ginger, and garlic. Stir-fry rapidly for about 30–60 seconds until fragrant. Do not burn the garlic.
  8. Thicken the Sauce: Pour the prepared General Tso Sauce mixture into the pan with the aromatics. Bring to a boil, stirring frequently. Reduce heat to low. Whisk the cornstarch slurry again, then pour it slowly into the sauce while stirring constantly until it thickens to a syrupy, glossy consistency. Simmer for 30 seconds.
  9. Combine and Serve: Remove the pan from the heat. Toss the crispy chicken pieces into the sauce immediately. Stir gently and quickly until the chicken is evenly coated and glistening.
  10. Garnish: Drizzle with 1 tsp of toasted sesame oil, toss once more, and transfer to a serving platter. Garnish generously with sliced spring onions.