This General Tso's Chicken Ruins Takeout Forever

Ingredients

• 1 pound Chicken Breast (boneless, skinless, cut into 3/4‑inch cubes)
• 30 g Soy Sauce (low‑sodium preferred)
• 30 g Mirin (Japanese sweet rice wine)
• 2 g MSG (optional flavor enhancer)
• 2 g Baking Soda (raises pH to keep chicken tender)
• 30 g Potato Starch (for the marinade)
• 350 g All-Purpose Flour (sifted)
• 10 g Baking Powder
• 8 g Garlic Powder
• 20 g Salt (kosher or table salt)
• 350 g Potato Starch (for the dry coating (crags))
• 300 g Water (room temperature)
• 60 g Soy Sauce
• 30 g Sesame Oil (toasted sesame oil)
• 60 g Mirin
• 45 g Rice Vinegar
• 30 g Sambal Oelek (or Sriracha in a pinch)
• 20 g Ketchup
• 70 g Sugar (granulated)
• 10 g Brown Sugar
• 10 g Cornstarch (for sauce thickening)
• 1 g MSG
• 45 g Scallions (white parts sliced, green tops saved for garnish)
• 20 g Garlic (about 5 cloves, minced)
• 20 g Ginger (peeled and minced)
• 2 cup Peanut Oil (high smoke‑point oil for deep‑frying)
• 5 g Dried Arbol Chilies (cracked and deseeded, optional for extra heat)

Instructions

1. Tenderize and Cube the Chicken

   Using a jacquard tenderizer (or a fork), pierce each side of the chicken breasts about 10 times. Then slice each breast lengthwise into 3‑4 strips and cut the strips into 3/4‑inch cubes.

   Time: PT10M

2. Marinate the Chicken

   In a medium bowl combine 30 g soy sauce, 30 g mirin, 2 g MSG, 2 g baking soda, and 30 g potato starch. Add the cubed chicken and mix until evenly coated.

   Time: PT5M

3. Rest the Marinade

   Cover the bowl and let the chicken rest for 20 minutes at room temperature.

   Time: PT20M

4. Prepare the Dry Coating (Crags)

   In another medium bowl whisk together 350 g all‑purpose flour, 10 g baking powder, 8 g garlic powder, 20 g salt, and 350 g potato starch.

   Time: PT5M

5. Make the Light Batter

   Weigh 250 g water into a separate bowl, stir to combine, then measure 200 g of this water into the dry coating, whisk briefly, and crumble the mixture with your hands into small, irregular “crag” pieces.

   Time: PT7M

6. Batter and Coat the Chicken

   Working in batches, toss about a third of the marinated chicken in the batter until lightly coated, then lift and let excess drip off. Transfer to the dry‑coating bowl, gently tumble to adhere the craggy starch, and give each piece a light squeeze to press the coating onto the meat.

   Time: PT8M

7. Chill the Coated Chicken

   Spread the coated chicken on a tray and refrigerate for 20 minutes to let the flour hydrate and the coating set.

   Time: PT20M

8. Prep Sauce Ingredients

   Thinly slice the white parts of 45 g scallions (reserve greens for garnish). Grate 20 g ginger and 20 g garlic using a microplane (or mince finely).

   Time: PT5M

9. Mix the General So Sauce

   In a saucepan combine 60 g soy sauce, 30 g sesame oil, 60 g mirin, 45 g rice vinegar, 30 g sambal oelek, 20 g ketchup, 70 g sugar, 10 g brown sugar, 10 g cornstarch, and 1 g MSG. Stir until sugar and cornstarch dissolve.

   Time: PT5M

10. Heat Oil for Frying

    Fill the Dutch oven with peanut oil to about 1½‑2 inches deep. Heat over medium‑high until the oil reaches 325°F (163°C).

    Time: PT5M

    Temperature: 325°F

11. First Fry Batch

    Using a spider, carefully lower the first batch of coated chicken into the hot oil. Do not stir for the first 60 seconds, then gently move the pieces once. Continue frying for another 6‑7 minutes until golden and crisp.

    Time: PT8M

    Temperature: 325°F

12. Drain First Batch

    Lift the chicken with the spider and place on a wire rack or paper‑towel lined plate to drain excess oil.

    Time: PT2M

13. Second Fry Batch

    Repeat step 11 with the remaining chicken, again frying 6‑7 minutes.

    Time: PT8M

    Temperature: 325°F

14. Drain Second Batch

    Remove the second batch and drain as in step 12.

    Time: PT2M

15. Stir‑Fry Aromatics

    In a large non‑stick pan or wok, add a splash of high‑smoke‑point oil and heat over high. Add the sliced scallion whites and stir‑fry 60 seconds. Add the cracked arbol chilies for another minute, then the minced ginger and garlic for 30‑60 seconds, stirring constantly.

    Time: PT3M

16. Simmer the Sauce

    Pour the prepared General So sauce around the hot pan edge, bring to a simmer, and boil until reduced by 15‑20% and thickened.

    Time: PT5M

17. Coat Chicken in Sauce

    Add all fried chicken pieces to the simmering sauce, toss quickly for 1‑2 minutes just to glaze. The chicken remains crisp because the coating is already set.

    Time: PT2M

18. Finish and Garnish

    Transfer the sauced chicken to a serving platter and sprinkle the reserved green scallion tops over the top.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

35 g

Fat

20 g

Fiber

1 g