General Tso Chicken

Fry the chicken and refrigerate it up to 1 day ahead, covered. Make the sauce fresh just before serving and toss with the reheated chicken, as the sauce thickens significantly when cooled and doesn't coat as well.

Look for them in the Asian or international aisle of most supermarkets, or in bulk at Asian markets. Sichuan chiles or any dried red chiles work; they're also labeled 'dried red peppers' or 'chile peppers' in some stores.

Making the sauce too thick or too thin—it should coat the back of a spoon but still be pourable. Add slurry slowly and whisk constantly to control the thickness, tasting as you go.

The heat level is moderate from the dried chiles; remove them before serving if you prefer less spice, or add a pinch of cayenne at the end if you like it spicier. The honey and sweetness balance the chile heat.

Steamed white rice or jasmine rice is traditional; serve with a light vegetable like steamed broccoli or a simple cucumber salad to cool the palate between bites.

Refrigerate chicken and sauce separately in airtight containers up to 3 days. Reheat chicken in a 325°F oven for 8–10 minutes, then gently warm the sauce in a saucepan over low heat and recombine; microwaving will make the coating chewy.