Chicken Tyler Florence’s General Tso’s


Peanut oil, for frying
1 large egg, lightly beaten
1/2 cup cornstarch, plus 2 tablespoons for slurry
1/2 cup water
1 teaspoon toasted sesame oil
4 dried red Thai chilies
4 scallions, thinly sliced, plus more for garnish
2 cloves garlic, finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
3 thick strips orange zest
1 1/2 cups low-sodium soy sauce
1 1/2 cups chicken stock
2 tablespoons rice vinegar
1 tablespoon honey

Marinade:
2 pounds boneless, skinless chicken, thinly sliced
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon peanut oil
2 cloves garlic, smashed
2 slices fresh ginger, smashed
1 handful fresh cilantro leaves
Kosher salt and freshly ground black pepper

Over high heat, add the chilies, scallion, garlic, ginger, and orange zest. Stir-fry for 1 minute then pour in the soy sauce, chicken stock, vinegar, and honey and bring it to a boil. Mix the remaining 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Pour the slurry into the boiling sauce, in 2 additions, until the sauce thickens. Add the chicken pieces and cook until they are heated through, about 2 more minutes.