Name: Authentic General Tso’s Chicken: A Crispy, Tangy Chinese American Classic
Ingredients: 10 oz chicken breast; 1/2 egg (for marinating); 1/2 egg (for batter); 1/2 tsp salt; 1/2 tsp white pepper; 4 dried chili peppers; 1 tsp baking powder; 1 tbsp cornstarch (for marinade); 3 tbsp flour (for batter); 1 tbsp cornstarch (for batter); 1 tsp cornstarch (for sauce slurry); 1/2 tbsp water (for marinade); about 4 tbsp water (for batter, plus additional 1.5 tbsp as needed); 1 tbsp olive oil (for batter); 2 tbsp water (for sauce slurry); 2 tbsp light soy sauce; 1 tsp dark soy sauce; 1 tbsp vinegar; 1 tbsp ketchup; 1 tsp sesame oil; 2 garlic cloves (minced); a few slices of ginger (minced); 1-2 oz red bell pepper (about 1/3 of a pepper); corn oil (for deep frying)

General Tso's Chicken Recipe

Step 1: Prepare the Chicken [00:39-01:44]

Cut about 10 oz of chicken breast into pieces.

Step 2: Marinate the Chicken [01:46-02:20]

In a bowl, add chicken pieces.
Add 1/2 tsp salt, 1/2 egg, 1 tbsp cornstarch, and 1/2 tbsp water.
Mix well and massage the chicken to coat evenly.
Let the chicken marinate for 10-20 minutes.

Step 3: Prepare the Batter [02:24-03:34]

In a separate bowl, combine 3 tbsp flour, 1 tbsp cornstarch, 1 tsp baking powder, and the remaining 1/2 egg.
Add about 4 tbsp water initially, then add more water (up to 1.5 tbsp more) to achieve a smooth, slightly thick but pourable batter.
Add 1 tbsp olive oil to the batter to prevent clumping and add shine.
Mix thoroughly to remove lumps.

Step 4: Prepare Aromatics and Vegetables [03:40-04:40]

Mince 2 garlic cloves and a few slices of ginger.
Chop about 1-2 oz (1/3) red bell pepper.
Optional: prepare broccoli or sliced tomato for garnish.

Step 5: Heat Oil for Frying [04:40-06:59]

Pour corn oil into a wok or deep pan, enough to submerge chicken pieces.
Heat oil to about 300°F (149°C) for the first fry.
Test oil temperature by dropping a bit of batter; it should float immediately but not brown instantly.

Step 6: Coat Chicken with Batter and Fry (First Fry) [08:42-10:37]

Mix marinated chicken with the prepared batter.
Add chicken pieces slowly into hot oil, avoiding overcrowding to prevent sticking.
Fry until golden yellow and juices start to sizzle, about 10 minutes.
Remove chicken and drain.

Step 7: Heat Oil for Second Fry [10:47-10:56]

Reheat oil to 350-400°F (176-204°C) for the second fry.

Step 8: Fry Chicken Again (Second Fry) [10:56-11:58]

Return chicken pieces to hot oil.
Fry for 1-2 minutes until skin becomes crispy and golden brown.
Remove and drain.

Step 9: Make the Sauce [12:25-13:12]

Scoop some frying oil into a pan and heat until shimmering.
Add 4 dried chili peppers and cook for 10-15 seconds.
Add minced garlic and ginger; stir and cook for 20-30 seconds.
Pour in the sauce mixture: 2 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tbsp sugar, 1 tbsp vinegar, 1 tbsp ketchup, and 1/2 tsp white pepper.
Stir and cook for 20-30 seconds.
Add cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) to thicken sauce; stir for 20-30 seconds.
Add chopped red bell peppers and 1 tsp sesame oil; cook for another 30 seconds.
Adjust sauce thickness by adding more cornstarch or water if needed.