Chinese
Chinese
Free recipe
General Tsos Chicken
Crispy battered chicken thighs glazed in a sweet, tangy, and slightly spicy sauce. Sticky chunks of dried chile bring the signature kick.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Toss the cubed chicken in beaten egg, then dredge in cornstarch to coat evenly on all sides.
- Fry the chicken in 350 degrees F oil for 4 minutes until golden, then drain on a wire rack.
- Whisk the soy sauce, rice vinegar, brown sugar, and 1 tablespoon cornstarch into a glaze.
- Stir-fry the dried chiles and garlic, add the sauce until thick, then toss in the crispy chicken.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
More from this kitchen
