General Tso’s Chicken

Let's Cook

1. Step 1.

   In a large bowl, combine ¼ cup soy sauce, finely chopped green onions, 1 tablespoon sugar, and finely minced garlic. Stir to mix. Set aside.

2. Step 2.

   Cut 1½ pounds boneless chicken thighs into pieces about 2 inches long and 1 inch wide. Add the chicken to the soy sauce marinade and stir to coat. Cover or transfer to a ziplock bag and marinate for at least 30 minutes or up to overnight.

3. Step 3.

   Line a plate with several layers of paper towels. Set aside.

4. Step 4.

   Place about 1½ inches of vegetable oil in a medium Dutch oven over medium-high heat. Heat the oil until it registers 350°F on an instant-read thermometer.

5. Step 5.

   While the oil heats, dredge the marinated chicken pieces in about 2 cups cornstarch, coating evenly. Fry the chicken in batches, stirring carefully to ensure even frying, for 3 to 5 minutes, or until golden brown. Transfer the fried chicken to the prepared paper towel–lined plate. Set aside.

6. Step 6.

   To make the sauce, in a small bowl, combine 3 tablespoons of water with 3 tablespoons cornstarch to make a slurry. Set aside.

7. Step 7.

   In a medium saucepan over medium heat, heat 1 tablespoon vegetable oil and 1 teaspoon red pepper flakes. Add ¼ cup soy sauce, 3 tablespoons white vinegar, 2 tablespoons strawberry jam, 1 tablespoon sugar, and the remaining ¼ cup water. Stir to combine. Bring to a simmer, stirring to dissolve the jam and sugar.

8. Step 8.

   Gradually whisk in the cornstarch slurry to thicken the sauce. You may not need all of the slurry. Let the sauce simmer for about 1 minute, or until it darkens and starts to glisten. Remove the pan from the heat.

9. Step 9.

   Add the fried chicken pieces to the sauce and toss to combine. Serve immediately with rice.