Double-Fried General Tso’s Chicken

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

1. Place the chicken in a bowl with the salt, half of the beaten egg, 1 tablespoon cornstarch and 1/2 tablespoon water.
2. Massage the marinade into the chicken for approximately 1 minute, then set it aside while preparing the remaining ingredients.
3. Mince the garlic and ginger. Cut the red bell pepper into strips and prepare any optional broccoli or tomato garnish.
4. For the batter, mix the flour, 1 tablespoon cornstarch, remaining beaten egg, baking powder and 5 tablespoons water for about 1 minute.
5. 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.
6. 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).
7. Combine the marinated chicken with the batter, ensuring every piece is evenly coated.
8. 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.
9. Remove the chicken with a spider or slotted spoon and allow the oil to reheat to 350–400°F (176–204°C).
10. Return the chicken to the hotter oil and fry for another 1–2 minutes until crisp and golden. Remove and drain.
11. Mix the light soy sauce, dark soy sauce, sugar, vinegar, ketchup and white pepper in a bowl.
12. In a clean pan, heat a small spoonful of the frying oil until shimmering.
13. Cook the dried chillies for 10–15 seconds, then add the minced garlic and ginger and cook for another 20–30 seconds.
14. Pour in the prepared sauce mixture and stir for 20–30 seconds.
15. Mix 1 teaspoon cornstarch with 2 tablespoons water. Add this slurry to the sauce and stir for 20–30 seconds until glossy and thickened.
16. Add the bell pepper and sesame oil and cook for approximately 30 seconds.
17. Add the fried chicken and toss quickly until every piece is coated.
18. Serve immediately, optionally over cooked broccoli with tomato wedges and steamed rice on the side.