This General Tso's Chicken Ruins Takeout Forever

Pierce each chicken breast 10–30 times per side with a jaccard tool or sharp fork to tenderize.

Slice each breast into 3–4 long strips, then cut into 3/4-inch cubes.

Combine soy sauce, mirin, MSG, baking soda, and potato starch in a medium bowl.

Stir the chicken cubes into the marinade until evenly coated.

Combine all-purpose flour, baking powder, garlic powder, salt, and potato starch in a large bowl, then whisk until uniform.

Weigh out 250 g of the dry mix into a separate bowl, then whisk with 300 g water to create a thin batter.

Combine soy sauce, sesame oil, mirin, rice vinegar, sambal, ketchup, sugar, brown sugar, cornstarch, and MSG in a bowl, then stir until the sugar dissolves.

Thinly slice the scallions, keeping the white and light green parts separated from the dark greens.

Grate the garlic and ginger into a fine paste using a microplane.

Pour 200 g of the thin wet batter into the remaining bowl of dry mix.

Rub and crumble the mixture with your hands to create small, craggy pebbles of hydrated starch.

Dip one-third of the marinated chicken chunks into the remaining liquid batter bowl to coat.

Lift the chicken out, let excess batter drain off, and transfer the pieces into the craggy dry mix bowl.

Fluff and tumble the mix over the chicken pieces without pressing directly to build an initial starch layer.

Lift each chicken piece, shower it with fresh craggy starch bits, and give a gentle squeeze to adhere.

Repeat the coating process for the remaining chicken pieces and arrange them on a wire rack set over a sheet pan.

Transfer the sheet pan to the refrigerator to chill and set the breading.

Pour neutral oil into a Dutch oven or heavy pot to a depth of 1 1/2 to 2 inches, ensuring the pot is no more than half full.

Heat the oil over high heat until a digital thermometer reads 325°F (162°C).

Carefully lower half of the breaded chicken pieces into the hot oil using a spider strainer.

Fry undisturbed for 1 minute to set the coating before touching.

Gently nudge the pieces with a spider strainer to prevent sticking to the bottom or to each other.

Fry the chicken undisturbed for an additional 6 to 7 minutes until crisp and golden brown.

Remove the first batch of chicken with a spider strainer and drain on a wire rack or paper towel-lined plate.

Fry the second batch of chicken in the hot oil for 6 to 7 minutes, then drain.

Heat a wok or large nonstick pan over high heat, add 1 tbsp neutral oil, then drop in the scallion whites and light greens.

Stir-fry the scallions for 60 seconds until softened and fragrant.

Add the cracked chiles and stir-fry for 60 seconds to infuse the oil.

Add the grated ginger and garlic, stir-frying continuously for 30 to 60 seconds until fragrant and lightly colored.

Pour the sauce around the hot edge of the wok to caramelize it slightly.

Bring the sauce to a boil and cook for 1 to 2 minutes until thick enough to leave a trail when stirred.

Add all fried chicken pieces to the simmering sauce in the wok.

Toss and stir-fry the chicken for 30 seconds to coat every piece evenly in sauce.

Transfer to a serving dish and garnish with the reserved dark green scallion tops.

To safely store used frying oil, carefully move the hot pot into an off oven until fully cooled.

Potato starch produces a crispier texture than cornstarch or flour, as it browns more slowly and absorbs less oil.