The Best General Tso's Chicken

Ingredients

• 1.5 lbboneless skinless chicken thighs(thighs, not breasts — breasts are sad and dry)
• 1 tspkosher salt
• 1 tbspsoy sauce(for the marinade)
• 1 tbspshaoxing wine(dry sherry works if you have to)
• 1large egg
• 3/4 cup, dividedcornstarch
• 1/4 cupall-purpose flour
• 4 cupsneutral oil for frying(peanut or canola)
• 8-12dried red chilies(stems removed, broken in half)
• 4 clovesgarlic, minced
• 1 tbspfresh ginger, minced
• 4scallions, sliced(whites and greens separated)
• 3 tbspsoy sauce(for the sauce)
• 2 tbsprice vinegar
• 1 tbspchinese black vinegar(do not skip, it's the soul of the sauce)
• 1/4 cupbrown sugar
• 1 tbsphoisin sauce
• 1/2 cupchicken stock
• 1 tbsp cornstarch + 2 tbsp cold watercornstarch slurry
• 1 tsptoasted sesame oil
• as neededsteamed white rice (for serving)

Steps

1. 1

   Cut chicken thighs into 1-inch chunks. In a bowl, toss with salt, 1 tbsp soy sauce, and shaoxing wine. Let sit 10 minutes.

2. 2

   In a separate bowl, whisk the egg. Add the marinated chicken and toss to coat. Add 1/2 cup cornstarch and 1/4 cup flour and toss until each piece is fully and dryly coated. Add the remaining 1/4 cup cornstarch in a dusting at the end for extra crunch.

3. 3

   Heat oil in a wok or deep pot to 325°F. Fry chicken in 2-3 batches for 4-5 minutes per batch, until pale gold and cooked through. Drain on a wire rack.

4. 4

   Raise oil temperature to 375°F. Fry chicken a second time in batches for 1-2 minutes per batch, until deep golden brown and shatteringly crisp. Drain again on the rack.

5. 5

   Whisk the sauce: 3 tbsp soy sauce, rice vinegar, black vinegar, brown sugar, hoisin, and chicken stock. Set aside.

6. 6

   In a clean wok or large skillet, heat 1 tbsp of the frying oil over medium-high. Add dried chilies and toast 20 seconds until fragrant — do not let them blacken.

7. 7

   Add garlic, ginger, and scallion whites. Stir-fry 30 seconds.

8. 8

   Pour in the sauce and bring to a hard simmer. Stir in the cornstarch slurry and cook until glossy and thick enough to coat a spoon, about 30 seconds.

9. 9

   Add the fried chicken and toss vigorously to coat every piece. Off the heat, drizzle with sesame oil and scatter scallion greens.

10. 10

    Serve immediately over hot rice. Crunch matters — do not let it sit.