General Tso’s Chicken

General Tso’s Chicken

Crispy fried chicken bites coated in a glossy, sweet-spicy sauce with a deep garlic kick.

Total 55 min Makes 4 servings Calories 560/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Eggs, Wheat, Soy, Sesame

This Chinese-American takeout favorite features double-fried chicken thighs tossed in a glossy sauce built from soy, vinegar, and chili. The result is a sticky, sweet-savory glaze with a slow building heat, best served over steamed rice with scallions and sesame seeds scattered on top.

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten
  • 3/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 3 cups vegetable oil, for frying
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 4 dried red chilies, broken into pieces
  • 1/3 cup soy sauce
  • 1/4 cup sugar
  • 3 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon cornstarch
  • 2/3 cup chicken broth
  • 2 scallions, sliced, for garnish
  • 1 tablespoon sesame seeds, for garnish
  • 4 cups steamed white rice, for serving

Method

  1. Season chicken pieces with salt and black pepper, then toss with the beaten eggs in a large bowl.

  2. In a separate shallow dish, whisk together the cornstarch and flour. Dredge each piece of chicken in the cornstarch mixture, pressing to coat evenly, and set on a plate.

  3. In a small bowl, whisk together the soy sauce, sugar, rice vinegar, hoisin sauce, 1 tablespoon cornstarch, and chicken broth until smooth. Set the sauce aside.

  4. Heat 3 cups vegetable oil in a wok or deep skillet over medium-high heat to 350°F.

  5. Fry the chicken in batches, 4 to 5 minutes per batch, until golden and cooked through. Transfer to a wire rack to drain.

  6. Increase oil temperature to 375°F and fry the chicken a second time in batches, 2 minutes per batch, until deeply golden and crisp. Drain on the wire rack.

  7. Pour off the frying oil and wipe out the wok. Heat 1 tablespoon vegetable oil over medium heat, then add garlic, ginger, and dried chilies. Stir-fry 30 seconds until fragrant.

  8. Whisk the reserved sauce again and pour it into the wok. Bring to a simmer, stirring, until thickened and glossy, 2 to 3 minutes.

  9. Add the crispy chicken to the wok and toss quickly to coat each piece evenly in the sauce.

  10. Transfer to a serving platter, garnish with sliced scallions and sesame seeds, and serve immediately over steamed rice.

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    General Tso’s Chicken

    This Chinese-American takeout favorite features double-fried chicken thighs tossed in a glossy sauce built from soy, vinegar, and chili. The result is a sticky, sweet-savory glaze with a slow building heat, best served over steamed rice with scallions and sesame seeds scattered on top.

    55 min 4 servings 560 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 large eggs, beaten
    • 3/4 cup cornstarch
    • 1/4 cup all-purpose flour
    • 3 cups vegetable oil, for frying
    • 1 tablespoon vegetable oil
    • 4 cloves garlic, minced
    • 1 tablespoon fresh ginger, minced
    • 4 dried red chilies, broken into pieces
    • 1/3 cup soy sauce
    • 1/4 cup sugar
    • 3 tablespoons rice vinegar
    • 2 tablespoons hoisin sauce
    • 1 tablespoon cornstarch
    • 2/3 cup chicken broth
    • 2 scallions, sliced, for garnish
    • 1 tablespoon sesame seeds, for garnish
    • 4 cups steamed white rice, for serving

    Method

    1. 1

      Season chicken pieces with salt and black pepper, then toss with the beaten eggs in a large bowl.

    2. 2

      In a separate shallow dish, whisk together the cornstarch and flour. Dredge each piece of chicken in the cornstarch mixture, pressing to coat evenly, and set on a plate.

    3. 3

      In a small bowl, whisk together the soy sauce, sugar, rice vinegar, hoisin sauce, 1 tablespoon cornstarch, and chicken broth until smooth. Set the sauce aside.

    4. 4

      Heat 3 cups vegetable oil in a wok or deep skillet over medium-high heat to 350°F.

    5. 5

      Fry the chicken in batches, 4 to 5 minutes per batch, until golden and cooked through. Transfer to a wire rack to drain.

    6. 6

      Increase oil temperature to 375°F and fry the chicken a second time in batches, 2 minutes per batch, until deeply golden and crisp. Drain on the wire rack.

    7. 7

      Pour off the frying oil and wipe out the wok. Heat 1 tablespoon vegetable oil over medium heat, then add garlic, ginger, and dried chilies. Stir-fry 30 seconds until fragrant.

    8. 8

      Whisk the reserved sauce again and pour it into the wok. Bring to a simmer, stirring, until thickened and glossy, 2 to 3 minutes.

    9. 9

      Add the crispy chicken to the wok and toss quickly to coat each piece evenly in the sauce.

    10. 10

      Transfer to a serving platter, garnish with sliced scallions and sesame seeds, and serve immediately over steamed rice.