Crispy chicken draped in a sweet and spicy glaze.
of them stayed crisp for long, even before they were added to the sauce. From testing, one thing was certain: a thicker, egg-based marinade is superior to a thin marinade, which produced chicken that was powdery and a crust that turned soft within seconds of coming out of the fryer.
The solution there? Use a thin slurry of cornstarch that's been cut with vodka, an idea that I first saw in British chef Heston Blumenthal's J. Kenji López-Alt It was an improvement on the stay-crisp-when-wet front for sure, but it wasn't exactly what I was looking for in General Tso's. It needed more craggy nooks and crannies to capture that sauce.. The trick there turned out to be adding a bit of the wet batter to the dry mix dredging the chicken in it. By working that wet batter into the dry mix with your fingertips, you create little nuggets of breading that stick to the exterior of the chicken.
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