We went to Panda Express, PF Changs, Pei Wei, and many, many more only to find many places were clean out of General Tso's. We picked a select few, went head to head, and well...

SUPPLIES USED:

Induction Cooktop

Dutch Oven

INGREDIENTS:

Chicken:

• 1.5 lbs (700g) boneless skinless chicken thighs cut into pieces

• 1 Tbsp (14g) shaoxing wine

• 1 Tbsp (14g) soy sauce

• pinch of salt

• 2 cloves garlic, mined

• 1 inch knob ginger, minced

• 1/2 cup (75g) all purpose flour

• 1/2 cup (60g) cornstarch

• oil for frying

General Tso's Sauce Ingredients:

• 1 Tbsp (14g) shaoxing wine

• 1 Tbsp (15g) corn starch

• 1/2 cup chicken stock (120ml) (little bit of shirodashi mixed in)

• 3 Tbsp (50g) soy sauce

• 3 Tbsp (45g) granulated sugar

• 1.5 Tbsp (21g) vinegar

• 4 cloves garlic, minced

• 2 inch knob ginger, minced

• 1 tsp (4g) Chinese chili flakes

• 5 dried red chili peppers (chilies de arbol, korean chilies, etc.)

• toasted sesame seeds for garnish

• thinly sliced green onion for garnish

INSTRUCTIONS:

General Tso Chicken Method

1. Start by cutting the chicken into bite-size pieces. Place in a large bowl.

2. To the chicken, add in grated ginger and garlic, Shaoxing wine, soy sauce, and toss together to combine. Cover with plastic wrap and marinate for at least 1 hour or overnight in the fridge.

3. In a heavy bottom 5 quart pot, add in enough oil for frying (2.5” deep) and bring to 375F.

4. While the oil heats, coat the chicken by combining all-purpose flour and cornstarch in a medium-size bowl. Whisk to combine.

5. Add a generous amount of chicken into the flour and toss until thoroughly coated. Shake off the excess flour and place on a rimmed baking sheet before repeating with the rest.

6. Carefully lower the chicken into the frying oil in batches and fry for 3-4 minutes. Toss around to ensure no sticking.

7. Once golden brown, remove from the oil and place on a wire rack in a rimmed baking sheet to cool. Season with salt.

8. For the sauce, in a small bowl whisk together cornstarch and vinegar until a slurry forms. Set aside.

9. Heat a wok over medium-high heat then add in enough vegetable oil to coat and once shimmering add in minced ginger and garlic along with the dried red chili peppers. Cook and vigorously stir until the garlic just barely begins to toast.

10. Once garlic begins to toast, add in the Shaoxing wine and let it boil and cookout for 20 seconds before adding the Chinese chili flakes, sugar, chicken stock, shirodashi (optional), soy sauce, msg (if available), and stir together. Let it come up to boil then taste for seasoning with salt.

11. After boiling for 30 seconds, stream and stir in the cornstarch slurry from earlier. Once thicken immediately remove from heat. Add chicken and toss vigorously to coat.

12. Plate the chicken and top with sesame seeds and finely sliced green onions.