Dinner · 30 min · chinese

General Tsos Chicken

✓ USDA-verified nutrition data

Ingredients

• 6 oz Chicken breast
• 1/3 cup Cornstarch
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tbsp Sugar
• 3 Dried chiles

Steps

1. Cut the chicken into bite-size pieces and toss with the cornstarch and a pinch of salt until every piece is coated. Shake off the excess.
2. Heat 1/2 inch of neutral oil in a large skillet or wok over medium-high heat until it shimmers, about 350°F (175°C). Fry the chicken in batches 4-5 minutes, until crisp and deep golden. Drain on a rack. Do not crowd the pan or the coating will steam instead of crisp.
3. Drain all but 1 tablespoon of oil from the pan. Add the dried chiles and stir-fry 30 seconds until fragrant and slightly darkened.
4. Add the sugar, soy sauce, and rice vinegar. Simmer 2-3 minutes, until the sauce thickens to a syrupy glaze that coats a spoon.
5. Toss the crispy chicken back in and turn quickly until every piece is glazed, about 1 minute.
6. Serve immediately, ideally over steamed rice. Go fast. The crunch waits for no one.

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