Extra-Saucy General Tso Chicken

Ingredients

• 1.5 large chicken breasts (About 1½ large breasts, cut in half lengthwise and then into bite-size pieces)
• 0.5 cup all-purpose flour
• 0.5 cup cornstarch (For the batter)
• 0.5 tsp baking powder (For the batter)
• 0.5 tsp salt (For the batter)
• 0.5 tsp white pepper (For the batter)
• 1 egg (For the batter)
• 0.5 cup water (For the batter)
• broccoli (Fried separately for about 30 seconds; quantity not stated)
• deep-frying oil (Oil for deep frying; amount depends on fryer size)
• 6 tbsp white sugar (For the sauce)
• 6 tbsp brown sugar (For the sauce)
• 1 tsp garlic powder (For the sauce)
• 0.5 tsp crushed red pepper (For the sauce)
• 6 tsp rice vinegar (For the sauce)
• 6 tbsp soy sauce (For the sauce)
• 0.25 tsp minced ginger (For the sauce)
• 0.5 cup water or chicken broth (Use either water or chicken broth. If using water, add ½ teaspoon chicken bouillon.)
• 0.5 tsp chicken bouillon (Use only if using water instead of chicken broth)
• 4 tbsp hoisin sauce (For the sauce)
• 3 tbsp water (For the cornstarch slurry)
• 2 tbsp cornstarch (For the cornstarch slurry)

Steps

1. 1

   Prepare the chicken. Cut the chicken breasts in half lengthwise, then cut each piece into bite-size pieces of roughly even size so they cook uniformly.

2. 2

   Make the batter by whisking together the flour, ½ cup cornstarch, baking powder, salt, white pepper, egg, and ½ cup water in a large bowl. Whisk until smooth and no dry pockets remain.

3. 3

   Add the chicken pieces to the batter and mix thoroughly until every piece is fully coated. The batter should cling to the chicken rather than slide off completely.

4. 4

   Heat the deep fryer to 350–375°F (175–190°C). Work in batches if necessary so the oil temperature does not drop excessively and the chicken has room to fry.

5. 5

   Lower the battered chicken carefully into the hot oil. Because the batter is runny, hold each piece at the surface of the oil for 1–2 seconds before releasing it, which helps prevent it from sticking to the bottom of the fryer.

6. 6

   Fry the chicken for about 5 minutes, or until the coating is golden and the chicken is cooked through. Transfer it to a rack or paper towels and let it rest for a couple of minutes.

7. 7

   Return the rested chicken to the hot oil and fry for about 2 more minutes, until the coating is noticeably crispier. Drain well.

8. 8

   Fry the broccoli separately in the hot oil for about 30 seconds. Watch it closely; over-frying can burn the broccoli and make it too soft. Drain carefully.

9. 9

   Make the sauce by combining the white sugar, brown sugar, garlic powder, crushed red pepper, rice vinegar, soy sauce, minced ginger, water or chicken broth, optional chicken bouillon, and hoisin sauce in a saucepan.

10. 10

    Place the sauce over medium heat and stir until fully combined and the sugars have dissolved. The mixture should be smooth and hot, but it does not need to boil vigorously.

11. 11

    In a small bowl, whisk together 3 tablespoons water and 2 tablespoons cornstarch until the cornstarch has completely dissolved. Stir the slurry again immediately before adding it because the cornstarch settles quickly.

12. 12

    Pour the cornstarch slurry into the hot sauce while stirring. Continue stirring over medium heat until the sauce thickens and becomes glossy.

13. 13

    Immediately add the fried chicken and broccoli to the thickened sauce. Toss quickly and thoroughly until everything is evenly coated in the extra-saucy glaze.

14. 14

    Serve hot, preferably over steamed rice so the extra sauce can be spooned over the rice.

Notes

The creator emphasizes moving quickly once the sauce is thickened so the chicken remains crisp. For food safety, verify that the thickest chicken pieces reach 165°F (74°C). The broccoli quantity was not specified in the source and is estimated here. If using water in the sauce, add the specified chicken bouillon; omit the bouillon when using chicken broth.

Nutrition per serving

• main
• Chinese-American
• fried
• deep-fried
• chicken
• extra-saucy
• spicy
• broccoli