chickenchinese americanfried
Double-Fried General Tso’s Chicken
Crispy double-fried chicken breast coated in a glossy sweet, tangy and mildly spicy Chinese-American sauce with garlic, ginger and dried chillies.
From YouTube · Mar 12, 2021
Crispy double-fried chicken breast coated in a glossy sweet, tangy and mildly spicy Chinese-American sauce with garlic, ginger and dried chillies.
15 min
Prep time
20 min
Cook time
35 min
Total time
4 servings
Yield
Ingredients
26 ingredients- 10 oz (285 g) chicken breast, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1 large egg, beaten and divided equally
- 1 tablespoon cornstarch, for the marinade
- 1/2 tablespoon water, for the marinade
- 3 tablespoons plain flour
- 1 tablespoon cornstarch, for the batter
- 1 teaspoon baking powder
- 5 tablespoons water, plus a little more if required
- 1 tablespoon olive oil or neutral oil, for the batter
- Neutral high-smoke-point oil, enough for 1 1/2–2 inches of frying depth
- 2 garlic cloves, minced
- A small amount of fresh ginger, finely minced
- 4 dried chilli peppers
- 1 oz (28 g) red bell pepper, cut into strips
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons granulated sugar
- 1 tablespoon vinegar
- 1 tablespoon ketchup
- 1/2 teaspoon ground white pepper
- 1 teaspoon cornstarch, for the sauce slurry
- 2 tablespoons water, for the sauce slurry
- 1 teaspoon sesame oil
- Cooked broccoli florets, optional, for serving
- Tomato wedges, optional, for serving
Method
18 steps- Place the chicken in a bowl with the salt, half of the beaten egg, 1 tablespoon cornstarch and 1/2 tablespoon water.
- Massage the marinade into the chicken for approximately 1 minute, then set it aside while preparing the remaining ingredients.
- Mince the garlic and ginger. Cut the red bell pepper into strips and prepare any optional broccoli or tomato garnish.
- For the batter, mix the flour, 1 tablespoon cornstarch, remaining beaten egg, baking powder and 5 tablespoons water for about 1 minute.
- Add 1 tablespoon oil to the batter. Continue mixing, adding water 1/2 tablespoon at a time only if needed, until smooth and thick enough to coat the chicken.
- Pour neutral frying oil into a stable wok or deep pan to a depth of 1 1/2–2 inches and heat it to approximately 300°F (149°C).
- Combine the marinated chicken with the batter, ensuring every piece is evenly coated.
- Carefully lower the chicken pieces into the oil individually to prevent splashing and clumping. Fry at approximately 300°F (149°C) for about 10 minutes, until cooked and lightly golden.
- Remove the chicken with a spider or slotted spoon and allow the oil to reheat to 350–400°F (176–204°C).
- Return the chicken to the hotter oil and fry for another 1–2 minutes until crisp and golden. Remove and drain.
- Mix the light soy sauce, dark soy sauce, sugar, vinegar, ketchup and white pepper in a bowl.
- In a clean pan, heat a small spoonful of the frying oil until shimmering.
- Cook the dried chillies for 10–15 seconds, then add the minced garlic and ginger and cook for another 20–30 seconds.
- Pour in the prepared sauce mixture and stir for 20–30 seconds.
- Mix 1 teaspoon cornstarch with 2 tablespoons water. Add this slurry to the sauce and stir for 20–30 seconds until glossy and thickened.
- Add the bell pepper and sesame oil and cook for approximately 30 seconds.
- Add the fried chicken and toss quickly until every piece is coated.
- Serve immediately, optionally over cooked broccoli with tomato wedges and steamed rice on the side.
Recipe notes
Helpful tips
- Add the chicken to the oil one piece at a time to prevent the batter clumping.
- The first fry cooks the chicken; the hotter second fry creates the crisp exterior.
- Let the oil return to temperature before starting the second fry.
- Do not leave the coated chicken sitting in the sauce because it will lose crispness.
- Add extra water to the batter only in small increments.
- Cook optional broccoli separately before plating.
Equipment
- Wok or deep heavy frying pan
- Instant-read cooking thermometer
- Spider strainer or slotted spoon
- Mixing bowls
- Small saucepan or clean wok for the sauce
- Sharp knife and chopping board
- Wire rack or paper-lined tray
Storage
For the best texture, store the fried chicken and sauce separately when possible. Reheat the chicken in an oven or air fryer until piping hot, then toss with reheated sauce immediately before serving.
Additional tips
- Contains egg, wheat, gluten, soya and sesame. Deep-frying oil can cause severe burns: use a stable deep pan, keep water away from the oil and never leave it unattended. Ensure the chicken reaches at least 165°F (75°C) internally.
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