Making General Tso’s Chicken At Home | But Better

Fill a 5 quart heavy bottomed pot just over halfway with oil (2–2 ½ quarts). Heat to 375°F. Line a baking sheet with a cooling rack and place that next to the hot oil.

In a medium bowl whisk together the flour (½ cup) and cornstarch (½ cup) until combined. Add the chicken (1 ½ lb) to the cornstarch mixture, in batches, and firmly press the dredge into the chicken, making sure each piece is thoroughly coated in the dredge. Shake off any excess cornstarch and place on a baking sheet. Repeat with the remaining chicken.

Carefully add the chicken (1 ½ lb), in batches, to the hot oil (2–2 ½ quarts) and fry for 3-4 minutes. Stir the chicken for the first few minutes of frying to prevent it from sticking to the other pieces. Fry until the chicken is light golden brown and cooked through to an internal temperature of 165°F. Drain on the cooling rack and immediately season with salt. Repeat with the remaining batches of chicken.

In a small bowl whisk together the cornstarch (1 Tbsp) and vinegar (1 ½ Tbsp) until a slurry forms. Set aside.

Heat a wok over medium-high heat. Add enough oil (2 ½ Tbsp) to coat the pan. Once the oil is hot and beginning to shimmer, add the ginger ( 2-inch knob), garlic (4 cloves) and peppers (4–5 whole). Cook, while vigorously stirring, until the garlic just barely begins to toast, 1-2 minutes.

Stir in the Shaoxing wine (1 Tbsp) and let it boil for about 20 seconds to cook off the alcohol. Next, stir in the chili flakes (1 tsp), sugar (3 Tbsp), chicken stock (½ cup), shirodashi (1 splash), soy sauce (3 Tbsp) and MSG, if using. Bring the mixture to a boil and adjust seasoning as needed with salt. Boil the sauce for about 30 seconds.

Pour in the cornstarch slurry, stirring constantly, until the sauce thickens into a syrupy glaze. Remove from the heat and add the chicken (1 ½ lb) to the wok. Toss to evenly coat the chicken in the sauce.

Add the chicken to a plate or bowl and garnish with sesame seeds and green onions. Serve.