It’s my first time making General Tso’s Chicken! I did quite a bit of research to try and get it as authentic as possible and it came out great! Dry toasting the peppers and spices really brought out an amazing flavor. Made some Ginger Glazed Stir Fry and Fried Rice to go with it.
- In a large, airtight container add chicken and buttermilk. Allow to chill overnight.
- The next day, place cornstarch in a large zipper bag with a pinch of salt and the eggs and flour in separate shallow dishes. Remove the chicken from the buttermilk and place in the zipper bag, tossing until all of the pieces are completely coated.
- Heat a large skillet over high heat and dry toast the pepper pods and red pepper flakes until fragrant.
- Heat a saucepan over medium-high heat and add all of the sauce ingredients, minus the 2 tablespoons water and cornstarch. Bring to a boil then reduce heat to low and simmer until the chicken is ready.
- In a large skillet or dutch over medium-high heat, add oil and allow to get hot. While it’s heating, remove the chicken from the bag and coat with the egg and then the flour. You can leave the chicken in the flour until it gets tacky to help the coating stick.
- Fry the chicken pieces in batches until the internal temperature reaches 165°F then place on paper towel lined plate to drain excess oil. Once the last batch is frying, increase the sauce to medium-high heat and, in a small dish, whisk the cornstarch and reserved juice together. Add the slurry to the saucepan and whisk until thickened.
- Place chicken in a large bowl and pour the sauce over top. Toss to coat and serve!
Looking for a side dish? Try one of these recipes!