General Joe's Chicken

1. Mix the sauce. In a small bowl or jar, whisk together soy sauce, broth, brown sugar, vinegar, ketchup, sesame oil, garlic, ginger, and red pepper flakes if using. Set it next to the stove so you can move fast once the chicken is crisp.

   

2. Coat the chicken. In a medium bowl, season chicken with salt, pepper, and garlic powder. Pour in the beaten egg and toss to coat. Sprinkle over the 1/2 cup cornstarch and toss again until every piece looks lightly coated and a little shaggy.

3. Pan fry until crisp. Heat a large skillet over medium-high heat. Add 3 tablespoons oil. When the oil shimmers, add chicken in an even layer (work in 2 batches so you do not overcrowd the pan). Cook about 3 to 4 minutes per side (depending on piece size) until deeply golden and cooked through to at least 165°F. If you are using thighs, you can take them up to 175 to 185°F for a more tender texture. Transfer to a plate or, even better, a wire rack. Add a touch more oil if the pan looks dry for the next batch.

   

4. Drain the pan safely. Turn off the heat for a moment. Carefully pour off excess oil into a heatproof container, leaving about 1 tablespoon in the skillet. Return the skillet to medium heat.

5. Simmer the sauce. Add the sauce mixture and scrape up any browned bits. Let it simmer for 1 to 2 minutes.

6. Thicken the sauce. Stir the slurry (1 tablespoon cornstarch + 2 tablespoons cold water) and whisk it into the simmering sauce. Cook 30 to 60 seconds, stirring, until the sauce turns glossy and thick enough to coat the back of a spoon.

   

7. Toss and finish. Add the crispy chicken back to the skillet and toss quickly to coat. Turn off the heat. Sprinkle with scallions and sesame seeds.

8. Serve. Serve right away over steamed rice, noodles, or stir-fried veggies. It is also great tucked into lettuce cups with extra scallions. Taste the sauce one last time and adjust with a splash of vinegar or pinch of sugar if needed.

   

Tips and Variations

• For extra crisp: After coating, let the chicken sit 5 minutes before frying so the coating can hydrate slightly.
• No egg option: Use 2 tablespoons soy sauce + 2 tablespoons water to help the cornstarch stick, then proceed.
• Do not crowd the pan: Crowding equals steaming. Give the pieces space and fry in batches.
• Make it citrusy: Add 1 to 2 teaspoons orange zest to the sauce, or finish with a squeeze of orange or lime.
• Make it veggie-heavy: After thickening the sauce, toss in steamed broccoli or sautéed bell peppers, then add chicken.
• Gluten-free: Swap soy sauce for tamari and double-check your vinegar and ketchup labels.
• Heat control: Add red pepper flakes gradually, or finish with a tiny drizzle of chili oil at the table for the spice-lovers.