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Classic General Tso's Chicken

Crispy, golden-fried chicken pieces tossed in a sweet, tangy, and spicy sauce. This Chinese American takeout classic features a perfectly crunchy cornstarch coating and a robust sauce infused with garlic, ginger, and dried red chilies.

Prep 20 min Cook 20 min Total 40 min Level Intermediate

Serves 4

Ingredients

Chicken and Marinade

1.5 lbs Boneless, skinless chicken thighs — Cut into 1-inch bite-sized pieces
1 tablespoon Soy sauce — Low sodium preferred
1 tablespoon Shaoxing wine or dry sherry
1 large Egg white — Lightly beaten

Coating and Frying

1 cup Cornstarch — For dredging the chicken
3 cups Vegetable oil — For frying

General Tso's Sauce

0.33 cup Chicken broth — Low sodium
3 tablespoons Soy sauce
2 tablespoons Rice vinegar — Unseasoned
1 tablespoon Hoisin sauce
3 tablespoons Granulated sugar — Adjust to taste depending on preferred sweetness
1 tablespoon Cornstarch
1 teaspoon Toasted sesame oil

Aromatics and Garnish

1 tablespoon Vegetable oil — For stir-frying aromatics
8 whole Dried red chilies — Tien Tsin or Arbol; snip in half and remove seeds for less heat
4 cloves Garlic — Minced
1 tablespoon Fresh ginger — Minced
3 stalks Scallions — Chopped, white and green parts separated
1 teaspoon Sesame seeds (optional) — For garnish

Instructions

In a medium bowl, combine the chicken pieces, 1 tablespoon soy sauce, Shaoxing wine, and the egg white. Toss well to coat and set aside to marinate for at least 10 minutes.
~10 min
Chicken thighs are highly recommended over breasts as they remain much juicier after frying.
In a separate small bowl, whisk together the chicken broth, 3 tablespoons soy sauce, rice vinegar, hoisin sauce, sugar, 1 tablespoon cornstarch, and sesame oil. Set aside.
~5 min
Make sure the cornstarch is completely dissolved to avoid lumps in your sauce.
Place the 1 cup of cornstarch in a large shallow dish. Working in batches, dredge the marinated chicken pieces in the cornstarch, pressing slightly so the coating adheres. Shake off excess and transfer to a plate.
~5 min
For an extra crispy crust, let the coated chicken rest for 5 minutes before frying so the cornstarch hydrates slightly.
Heat 3 cups of vegetable oil in a wok or deep skillet to 350°F (175°C). Carefully add the coated chicken pieces in batches, frying until golden brown and crispy, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
~12 min
Do not overcrowd the pan, or the oil temperature will drop and the chicken will become greasy.
Carefully discard the frying oil, wipe the wok clean, and heat 1 tablespoon of fresh oil over medium-high heat. Add the dried red chilies and stir-fry for 15-30 seconds until fragrant and slightly darkened.
~2 min
Have the exhaust fan on; the chilies can produce pungent smoke.
Add the minced garlic, minced ginger, and the white parts of the scallions to the wok. Stir-fry for another 30 seconds until fragrant.
~1 min
Stir constantly to prevent the garlic and ginger from burning.
Give the sauce mixture a quick stir to recombine the cornstarch, then pour it into the wok. Cook for 1-2 minutes until the sauce bubbles, thickens, and becomes glossy.
~2 min
Return the fried chicken to the wok. Toss continuously until all the chicken pieces are evenly coated with the thick sauce.
~2 min
Toss quickly to retain the crispy texture of the chicken.
Remove from heat. Garnish with the green parts of the scallions and sesame seeds, if using. Serve immediately with steamed rice.
~1 min

Nutrition

520

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

980

Sodium (mg)

Cholesterol (mg)

Equipment

Wok or large heavy-bottomed skillet
Mixing bowls
Whisk
Slotted spoon or spider strainer
Paper towels
Thermometer (optional, for frying)

Tips & Storage

To make the dish spicier, break open a few of the dried chilies so the seeds infuse into the cooking oil.
For double the crunch, fry the chicken a second time for 1-2 minutes just before tossing in the sauce.
Prep all your ingredients (mise en place) before you start cooking; the stir-frying process goes extremely fast once the chicken is fried.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or air fryer to help restore some crispiness, though the breading will soften after refrigeration.