America's Favorite Chinese Dish
"Sweet, spicy, crispy perfection. Better than takeout, guaranteed."
Despite being named after a Qing Dynasty general, this dish was actually created by chef Peng Chang-kuei in Taiwan in the 1950s — and the version we know today was developed for American palates in New York.
The original was more savory and less sweet. American restaurants added sugar to match local tastes, and a legend was born.
"Not traditional Chinese food. Something better — a delicious hybrid that exists on its own terms."
Mix all sauce ingredients except cornstarch. In separate bowl, mix chicken with egg, cornstarch, flour, salt.
Heat oil to 350°F. Fry chicken in batches until golden and crispy, 4-5 minutes per batch. Drain on rack.
For extra crunch, let chicken rest 5 minutes, then fry again at 375°F for 1-2 minutes.
Heat 2 tbsp oil in wok. Fry dried chilies until fragrant and darkened (30 seconds). Don't burn!
Add garlic and ginger. Stir-fry 15 seconds.
Add sauce mixture. Bring to simmer. Mix cornstarch with 1 tbsp water, add to thicken.
Add fried chicken. Toss to coat completely. Add scallions. Serve immediately over rice.
Add 1 tablespoon of chili flakes or sambal to the sauce. Or use more dried chilies.
Spray coated chicken with oil, air fry at 400°F for 12-15 minutes, shaking halfway.
Add 1 tablespoon orange zest and 2 tablespoons orange juice to the sauce.