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Overview
Cook the thigh meat until juicy, then coat and fry it for a crisp shell. Toss it with the soy-vinegar glaze at the last moment so the coating stays crunchy.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Juicy | 150°–155°F | 1 hour 30 minutes–2 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 150°–155°FJuicy
- Juicy thigh pieces sturdy enough for a crisp double coating and sticky glaze.
Best for
- Takeout-style dinners
- Spice lovers
- Party platters served immediately
Tips
- Use Chinese black vinegar for a deeper tang.
- Leave dried chilies whole or remove their seeds for gentler heat.
Get it ready
- Cut boneless thigh meat into even pieces and season every surface for the sweet-spicy glaze.
- Spread the General Tso's chicken pieces in one uncrowded layer so the sealed bag stays flat.
Finish and serve
- Take the chicken out of the bag and pat every piece dry.
- Coat with flour and cornstarch, dip in beaten egg, then coat once more.
- Fry until crisp and golden.
- Simmer the soy-vinegar sauce with garlic, ginger, dried chilies, and a cornstarch slurry.
- Toss the crisp chicken with the glaze at the last moment, then serve.
Useful tips
- Cornstarch coating must hit completely dry chicken or the breading slides off in the fryer. Pat the pieces dry with clean materials after the bath, dredge in the flour-cornstarch mixture, dip in beaten egg, and coat again.
- The sauce should be thick enough to coat a spoon. Simmer soy sauce, rice vinegar, sugar, garlic, ginger, and dried chilies until the flavors combine, then add the slurry and toss with the chicken immediately before service.
- For deeper chili flavor, fry whole dried chilies briefly in the oil before building the sauce. Keep them whole for easy removal and gentler heat.
Cook safely
Use the bath time for texture, then use a food thermometer before serving. Check the thickest part of every piece of chicken, away from the bone. Every spot should reach 165°F. If any spot is cooler, keep cooking and check it again. Use clean plates and utensils, and keep cooked poultry away from raw juices.