We consider General Tso a near and dear friend. His sauce is good on just about anything. (If you haven't had General Tso's cauliflower, you're missing out.) And now, Dale Talde is taking our love for this take-out classic to new heights by tossing crispy fried chicken wings in the sweet-and-spicy sauce. Perfumed with chiles, ginger and garlic, these wings are going to be your new game-day staple.
As if this dish could get any better, it's also a great one to prep in advance—meaning you can focus your full attention on the game. Marinate the wings and make the sauce the day before the big game; that way you just have to heat up the sauce and fry the wings before you're ready to dig in. Game on.
To learn more, read “It's Tso Time.”
General Tso's Chicken WingsRecipe adapted from Dale Talde, Atlantic Social, Brooklyn, NY
Yield: 6 to 8 servings
Prep Time: 20 minutes, plus overnight marinating
Cook Time: 20 minutes
Total Time: 40 minutes, plus overnight marinating
For the Chicken Marinade:
2 egg whites
3 tablespoons dark soy sauce
3 tablespoons Shaoxing wine
3 tablespoons cornstarch
2 pounds chicken wings
For the General Tso's Sauce:
2 tablespoons vegetable oil
6 tablespoons minced garlic
¼ cup minced ginger
1 cup sugar
¾ cup dark soy sauce
½ cup rice wine vinegar
½ cup chicken stock
¼ cup bean sauce (tobanjan)
2 tablespoons chile oil
10 dried Thai chiles
4 scallions, minced
3 tablespoons cornstarch
1 cup cornstarch
Sesame seeds, for garnish
Thinly sliced scallions, for garnish
1. Marinate the chicken: In a large bowl, whisk the egg whites to soft peaks. Whisk in the soy sauce, wine and cornstarch, and then toss the chicken wings in the marinade. Cover and refrigerate overnight.
2. The next day, make the sauce: In a 3-quart saucepan, heat the oil over medium heat. Add the garlic and ginger, and cook until fragrant and beginning to caramelize, 4 to 5 minutes. Stir in the sugar, soy sauce, vinegar, chicken stock and bean sauce.
3. Bring to a simmer, then add the chile oil, dried chiles and scallions. Once simmering, transfer 3 tablespoons of the liquid to a small bowl. Stir in the cornstarch until smooth, then stir that into the simmering pot. Cook until thickened, 1 to 2 minutes, then remove from the heat. Keep warm until ready to toss.
4. Fry the wings: In a 6-quart Dutch oven, heat 2 inches of vegetable oil to 300° and line a plate with paper towels. Drain the wings and transfer to a large bowl with the cornstarch. Toss to coat completely. Working in 2 batches, fry the wings until crispy and cooked through, 6 to 8 minutes, letting the oil return to temperature between batches.
5. Transfer the wings to the prepared plate to drain, then toss them in the General Tso's sauce to coat. Place the wings on a platter, garnish with sesame seeds and scallions, and serve.
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