Chef Jernard’s General Tso’s Chicken

Instructions

1. Pour vegetable oil into a wok or large heavy bottom pot no more than 1/3 way up the side. Prop or clip in a deep fry thermometer so that the bulb is submerged in the oil. Heat over medium low heat until the thermometer registers 350 degrees. 2. While the oil is heating, using a plastic cutting board cut the chicken thighs and chicken breasts into large chunks and place them in a large bowl. Season the chicken thighs with salt, pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Toss to coat. 3. In a large bowl, whisk together the flour, cornstarch, 2 teaspoons garlic powder, 2 teaspoons onion powder, salt, and pepper as desired. Add the chicken thighs and toss to thoroughly coat in the flour mixture. As work, pour in the cold water. This will help the batter stick to the chicken to create a delicious crispy coating when it’s fried. If it’s still too thick add more water until it reaches the consistency of a thicker pancake batter. 4. Fry your chicken in batches and remove to a sheet tray with a cooling rack. 5. In the same wok, cleaned or another wok , combine all the sauce ingredients and bring to a boil over high heat. 6. Add the fried chicken and toss to combine. 7. Sprinkle with toasted sesame seeds and serve over sticky rice garnished with scallions.