Target: 6 × 4 inches · landscape

General Tso’s Chicken with Peppers and Ginger

45 min · 4 servings

Ingredients

□ 1 1/2 lb boneless, skinless chicken thighs

□ 1 large egg white

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□ 1/2 cup cornstarch

□ 1/2 cup neutral oil, for shallow frying

□ 1 red bell pepper, cut into 1-inch squares

□ 1 green bell pepper, cut into 1-inch squares

□ 1/3 cup low-sodium soy sauce

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□ 3 tbsp granulated sugar

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□ 1 tbsp cornstarch, for the sauce

□ 1/3 cup cold water

□ 1 tbsp neutral oil, for the aromatics

□ 1 tbsp finely chopped garlic

□ 2 tbsp finely grated fresh ginger

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□ 3 scallions, thinly sliced

□ 1 1/2 cups jasmine rice

□ 2 1/4 cups water, for the rice

1. Start rice. Coat bite-size chicken in egg white and Shaoxing wine (or dry sherry), then cornstarch; rest 10 minutes.

2. Whisk sauce. Shallow-fry chicken in batches until crisp and 165 F; drain on a rack.

3. Pour off oil, leaving 1 tbsp. Stir-fry peppers 2–3 minutes until tender-crisp; set aside.

4. Bloom garlic, ginger, and chiles (or flakes). Simmer sauce until glossy and thick.

5. Return peppers and chicken for a quick glaze. Serve at once over rice with scallions.

Cook’s note: Rack-drain the chicken and glaze only at the last moment to protect its crisp coating.