Recipe By: @i.am.never.full

🍗🔥 Fun Fact: General Tso’s Chicken wasn’t born in China, it was created in 1970s New York, a bold, crispy, sweet-heat remix built for American takeout legends

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CHICKEN & BATTER
4 boneless skinless chicken thighs, cut into ½-inch chunks
½ tsp salt
1 tsp shaoxing wine
¼ tsp white pepper
2 tbsp flour
2 tbsp cornstarch

SAUCE
¼ cup chicken broth
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp black or balsamic vinegar
1 tsp sesame oil
2 tbsp sweet chili sauce
1 tbsp brown sugar
1 tsp cornstarch + 1 tsp water, mixed into a slurry

OPTIONAL GARNISHES
Sesame seeds
Scallions

1️⃣ Prep the Protein
Cut chicken thighs into ½-inch chunks. Toss with salt, Shaoxing wine, and white pepper. Let it sit for 5 minutes to soak up that flavor base.

2️⃣ Build the Crust
Add flour + cornstarch directly into the bowl. Mix until every piece is lightly coated in a thin, even layer. Set aside.

3️⃣ First Fry (Set the Structure)
Heat oil to 350°F. Fry chicken for 3–4 minutes until cooked through but still pale. Remove and rest.

4️⃣ Second Fry (Lock the Crunch)
Bring oil up to 400°F. Fry again for ~3 minutes until deeply golden and audibly crispy. This is where the magic happens.

5️⃣ Sauce, Dialed In
In a pan, combine chicken broth, dark soy, light soy, vinegar, sesame oil, sweet chili sauce, and brown sugar. Bring to a simmer.
Stir in cornstarch slurry and cook until the sauce turns glossy and coats the back of a spoon.

6️⃣ The Finish
Add the fried chicken to the sauce. Toss quickly over heat until every piece is lacquered and shining.

7️⃣ Plate Like a Pro
Serve over hot rice. Finish with sesame seeds + sliced scallions for that final lift.

Double-fry isn’t optional. It’s the difference between “good” and “where has this been all my life” crunch.

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