General Tso's Chicken

By khojnicki

Ingredients

• 1 1/2 tsp toasted sesame oil
• 1 large egg white
• 1/4 c plus 1 tbsp soy sauce
• 1/4 c plus 3 tbsp cornstarch
• 1 lb skinless boneless chicken thighs, trimmed and cut into 1 1/2" pieces
• 1 c low sodium chicken broth
• 1 tsp Chinese chile-garlic sauce
• 3 tbsp sugar
• 1 tbsp vegetable oil, plus more for frying
• 2 tbsp very finely chopped fresh ginger
• 2 large garlic cloves, minced
• 4 scallions, thinly sliced
• Steamed broccoli and white rice, for serving

Details

Servings 4
Cooking time 45mins

Preparation

Step 1

In a medium bowl, combine the toasted sesame oil with the egg white, 1 tbsp of the soy sauce and 1/4 c plus 2 tbsp of the cornstarch. Add the chicken, stirring to coat. Let stand at room temperature for 20 mins.

Meanwhile, in a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar and the remaining 1/4 c of soy sauce and 1 tbsp of cornstarch.

In a large saucepan, heat the 1 tbsp of oil. Add the ginger and garlic and cook over high heat until fragrant, about 1 min. Stir the broth mixture, add it to the pan and cook until thickened and glossy, about 3 mins. Keep the sauce warm over low heat.

In a large, deep skillet, heat 1/2" of oil until shimmering. Carefully add the chicken, one piece at a time and fry over high heat, turning once or twice, until very browned and crisp, about 4 mins. Drain the chicken on paper towels and immediately add to the sauce along with the scallions. Cook just until coated, about 30 seconds. Serve right away with steamed broccoli and rice.