CopyCat General Tsao's Chicken

Let's Cook

1. Step 1.

   In a bowl, whisk 1/2 cup cornstarch with enough water to make a smooth slurry, then add the minced garlic, grated ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth, and MSG if using. Stir until the sugar dissolves completely and the sauce is well combined. Cover and refrigerate until needed; this can be done ahead while you prepare the chicken.

2. Step 2.

   In a separate large bowl, combine the chicken pieces with 1/4 cup soy sauce and white pepper, stirring to coat. Add the egg and mix until the chicken is evenly moistened. Sprinkle in 1 cup cornstarch and toss until each piece is evenly coated; the mixture will be thick and pasty. Stir in a little vegetable oil to help keep the pieces separate.

3. Step 3.

   Heat oil in a deep fryer or large pot to 350°F. Working in small batches to avoid crowding, carefully drop the coated chicken pieces into the hot oil and fry until golden brown and crispy, about 3–4 minutes per batch. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain. Repeat with the remaining chicken, keeping the finished pieces warm.

4. Step 4.

   While the chicken fries, place a wok or large skillet over high heat and add a small amount of oil, swirling to coat. Once the wok is hot and the oil shimmers, add the sliced onions and bell peppers and stir-fry briefly, about 1–2 minutes, until they just begin to soften but remain crisp. Push the vegetables to the side of the wok.

5. Step 5.

   Stir the refrigerated sauce well, then pour it into the wok with the onions and peppers. Bring to a simmer over high heat, stirring occasionally. Add the fried chicken pieces to the sauce and cook, tossing gently, until the sauce thickens and coats the chicken, about 2–3 minutes. Serve immediately.