Crispy General Tso’s Chicken Wings Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are prepped, measured, and within easy reach of the stove. Mince the garlic and ginger finely so they cook through quickly during the stir-fry phase.

Have a wire cooling rack ready for the fried wings to ensure they stay crispy while you finish the final steps.

Ensure your oil has reached the target temperature before adding the chicken, as a consistent temperature is critical for achieving the desired crunch.

Instructions

Coating and Glaze Preparation

1. 1Dredging the wings
   Place the chicken wings in a large mixing bowl. Add the egg whites and toss until the wings are evenly coated. Gradually sprinkle the cornstarch over the wings, tossing continuously until each piece is thoroughly coated with a dry, uniform layer of starch. Ensure there are no wet spots remaining before frying.
   Look for The wings should look dry and powdery with no visible wet egg white pockets remaining.
   Tip Work in batches if necessary to ensure every wing gets an even coating of starch for maximum crispiness.
2. 2Preparing the glaze
   In a medium bowl, combine the dark soy sauce, hoisin sauce, rice vinegar, and sugar. Whisk the mixture vigorously until the sugar is completely dissolved and the sauce is smooth and glossy. Set the glaze aside until ready to toss the cooked wings.
   Look for The sauce should be smooth with no sugar granules remaining at the bottom of the bowl.
   Tip Using dark soy sauce provides the signature deep color associated with this classic dish.

The wings should look completely dry and coated in a white, powdery layer of cornstarch. The glaze should be smooth, dark, and fully combined with no sugar settling at the bottom.

Deep Frying

3. 3Frying the wings
   Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Carefully drop the coated chicken wings into the hot oil in small batches to maintain temperature. Fry for 11 minutes or until the wings reach an internal temperature of 165°F (74°C) and the coating is golden brown and crunchy. Remove and drain on a wire rack.
   Look for The wings should be deep golden brown and sound hollow when tapped with tongs.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the fryer as this will drop the oil temperature and lead to greasy wings.

The wings should be golden brown and feel firm and crunchy when lifted with tongs. They should reach an internal temperature of 165°F (74°C) to ensure safety and perfect texture.

Wok-Tossing

4. 4Wok-tossing with aromatics
   Heat a wok over high heat to 400°F (204°C). Add the dried red chilies, minced ginger, and minced garlic. Stir-fry for 30 seconds until fragrant and aromatic. Immediately pour in the prepared glaze and let it bubble and thicken slightly. Add the fried wings to the wok and toss quickly until every wing is perfectly coated in the glossy, sticky glaze.
   Look for The sauce should bubble rapidly and coat the wings in a thick, shiny, and dark layer.
   Tip Keep the wings moving constantly in the wok to prevent the sugars in the glaze from burning.
5. 5Garnishing
   Transfer the glazed wings to a serving platter. Immediately garnish with the diagonal-cut scallions and a generous sprinkle of toasted sesame seeds. Serve while the wings are still hot and crispy for the best texture and flavor experience.
   Look for The garnish should be evenly distributed over the pile of sticky wings.
   Tip Add the garnish at the very last second to ensure the scallions stay crisp and fresh.

The wings should be evenly coated in a sticky, glossy, dark amber glaze. The aromatics should be fragrant and the wings should be served immediately while hot and very crispy.

Common mistakes

Avoid overcrowding the fryer, as this causes the oil temperature to drop rapidly, resulting in greasy wings rather than crispy ones.

Do not cook the aromatics for too long before adding the sauce, as garlic and ginger can burn quickly at high temperatures and turn bitter. Finally, do not let the finished wings sit too long before serving, as the sauce will eventually soften the crisp crust.

How to tell it’s done

The chicken wings are done when the coating is deep golden brown and the internal temperature reaches 165°F (74°C).

The sauce should be thick and glossy, clinging to the wings without pooling at the bottom of the wok. When checking for doneness, ensure the thickest part of the wing is cooked through.

• Poultry: 165°F (74°C) in the thickest part