General Tso Chicken
Skip the takeout. Dinner is ready in no time with the help of our stir-fry sauce plus an electric wok, which provides consistent high heat.
- Canola oil for frying
- 2 egg whites
- 1/4 cup cornstarch
- 1 1/2 lb. boneless, skinless chicken thighs, cut crosswise into
- Kosher salt and freshly ground pepper, to taste
- 1/2 lb. sugar snap peas, trimmed
- 3/4 cup General Tso stir-fry sauce
- 1/4 cup sliced green onions, green portion only, cut on the bias
- Steamed rice for serving
In an electric wok set on medium-high, pour in oil to a depth of 1 inch and heat until shimmering. In a bowl, whisk together the egg whites and cornstarch. Season the chicken with salt and pepper. Add to the egg mixture and stir to completely coat the chicken.
Working in batches, add the chicken to the oil a few pieces at a time. Fry, turning the chicken pieces occasionally and making sure they don’t stick together, until lightly golden, about 4 minutes per batch. Transfer to a paper towel-lined baking sheet.
Carefully transfer all but 1 Tbs. of the hot oil to a large heat-safe bowl. Add the snap peas to the wok and cook, stirring occasionally, until crisp-tender, about 2 minutes. Return the chicken to the wok. Add the stir-fry sauce and toss to combine and heat through, about 1 minute. Sprinkle with the green onions and serve immediately with steamed rice. Serves 4.