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MICHAEL SYMON General Tso’s Chicken

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Make this classic take-out dish at home!

MICHAEL SYMON general tso's

1 1/2 pounds chicken thighs (boneless skinless, cut into 1-inch pieces)
1/2 cup scallions (sliced)
steamed white jasmine rice (for serving)
peanut oil (for frying)
2 large egg whites
2 tablespoons soy sauce
2 tablespoons vodka
1/2 teaspoon baking soda
3 tablespoons cornstarch
3/4 cup all-purpose flour (or rice flour)
3/4 cup cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon garlic (minced)
1 tablespoon ginger (peeled and grated)
1/2 cup soy sauce
1/4 cup fresh orange juice
3 tablespoons unseasoned rice vinegar
2 tablespoons gochujang
1 tablespoon sesame oil
3 tablespoons sugar
1 tablespoon cornstarch

Season the chicken with Kosher salt and freshly ground black pepper. In a large bowl, add the egg whites and whisk until frothy. Add the soy sauce, vodka, baking soda, and cornstarch and whisk to combine. Add the chicken to the marinade and mix to coat. Set aside.
Meanwhile, in a large bowl, add the flour, cornstarch, baking powder and salt. Set aside.
In another large bowl, add the soy sauce, orange juice, rice vinegar, gochujang, sesame oil, sugar, and cornstarch, whisk together and set aside. Place a sauté pan over medium-low heat and add 1 tablespoon of peanut oil. Add the garlic and ginger and cook for 1-2 minutes. Add the soy sauce mixture and whisk to combine. Bring to a gentle boil and allow to thicken, about 5 minutes. Remove from heat to a large bowl.
In a large pot, add peanut oil to a depth of 3-4 inches and place over medium-high heat until the oil reaches 350ºF. Remove chicken from the marinade, dredge in the flour mixture to coat, shaking off any excess. Repeat in batches.
Drop the chicken in the oil and fry until golden brown and crisp, about 5-7 minutes. Remove to a paper towel lined baking sheet and season with Kosher salt. Repeat with remaining chicken. Add the chicken to the sauce and toss until coated. Add the scallions and toss. Serve over white jasmine rice and garnish with sesame seeds.
Tip: substitute gochujang with your favorite hot sauce, such as sriracha or add chili flakes, to taste.

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