Double-Fried General Tso's Chicken

By Sprig Originals ✓ · cooked up in Sprig

Shatteringly crisp cornstarch-battered chicken thighs, fried twice for a crust that holds, then tossed in a glossy sweet-savory chile-vinegar glaze at the very last second. The whole dish lives or dies on that timing — sauce reduced and waiting, chicken hot from the second fry, thirty seconds in the wok, plate immediately.

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 large egg white
• 0.5 tsp kosher salt
• 0.25 tsp white pepper

• 3/4 cup cornstarch
• 1/4 cup all-purpose flour
• 0.5 tsp baking powder
• 6 cup peanut or vegetable oil, for frying

• 1/3 cup low-sodium chicken stock
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 3 tbsp granulated sugar
• 1 tbsp hoisin sauce
• 1 tbsp Shaoxing wine
• 2 tsp cornstarch
• 1 tbsp water

• 1 tbsp neutral oil (reserved from frying)
• 8 dried red chiles (Tianjin or chile de árbol), snipped open, seeds shaken out
• 4 clove garlic, minced
• 1 tbsp fresh ginger, minced
• 3 scallions, white parts sliced, greens reserved for garnish
• 1 tsp toasted sesame seeds
• Steamed jasmine rice and steamed broccoli, for serving

Instructions

1. In a bowl, toss the chicken with the Shaoxing wine, soy sauce, sesame oil, egg white, salt, and white pepper until every piece is slick and coated. Let marinate at room temperature 20 minutes (or refrigerate up to 4 hours).
2. Whisk the glaze: in a small bowl combine chicken stock, soy sauce, rice vinegar, sugar, hoisin, and Shaoxing wine. In a separate tiny bowl, stir the 2 tsp cornstarch into the 1 tbsp water to make a slurry. Set both next to the stove — the glaze comes together in under a minute at the end, so everything must be within arm's reach.
3. In a wide shallow bowl, whisk together the 3/4 cup cornstarch, flour, and baking powder. Lift the chicken from the marinade a few pieces at a time (let excess drip off but leave them wet) and press each piece firmly into the starch, coating heavily. Squeeze each piece in your fist so the coating grabs and turns shaggy. Set on a wire rack. Let the coated chicken rest 10 minutes so the starch hydrates — this is what keeps the crust from falling off.
4. Pour the oil into a large heavy pot or Dutch oven to a depth of about 2 inches. Heat over medium-high to 325°F on a thermometer. Fry the chicken in 3 batches, 3 to 4 minutes per batch, turning once, until pale golden and just cooked through (165°F internal). Do not crowd — the oil should stay above 300°F. Drain on a wire rack, not paper towels.
5. Raise the oil to 375°F. Return all the chicken to the pot in 2 batches and fry a second time, 60 to 90 seconds per batch, until deep golden and audibly crisp. Drain on the rack. Carefully spoon 1 tablespoon of the hot frying oil into a wok or large skillet, then turn off the fryer.
6. Set the wok over medium-high heat. Add the dried chiles and toss 20 to 30 seconds until they darken a shade and smell toasty. Add the garlic, ginger, and scallion whites and stir-fry 30 seconds, just until fragrant — do not let the garlic brown.
7. Pour in the glaze mixture and bring to a hard boil, about 45 seconds. Restir the cornstarch slurry and stream it in while stirring; the sauce will thicken to a glossy, syrupy coat that clings to the spoon, about 20 seconds. It should be thick enough to leave a clear trail on the bottom of the pan.
8. Immediately add all the fried chicken and toss hard for 20 to 30 seconds — just long enough for every piece to be lacquered, no longer. Kill the heat.
9. Turn out onto a warm platter, scatter with scallion greens and sesame seeds, and serve at once with jasmine rice and steamed broccoli. This dish does not wait; the crust softens within a few minutes of saucing.

Chef's tips

Nutrition (per serving, estimated)

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