📝 About This Recipe
Born in the bustling kitchens of 1970s New York City and perfected in the Mid-Atlantic region, this iconic dish is the crown jewel of American-Chinese takeout. It features crispy, golden-fried chicken thighs tossed in a complex glaze that strikes the perfect balance of sweet, savory, and spicy. This recipe delivers that signature 'shatter-crisp' coating and a sticky, mahogany sauce that will rival your favorite local bistro.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Boneless, skinless chicken thighs (cut into 1-inch bite-sized pieces)
- 1 tablespoon Soy sauce (low sodium preferred)
- 1 tablespoon Shaoxing wine (can substitute with dry sherry)
- 1 large Egg white (lightly beaten)
The Crispy Coating
- 1/2 cup Cornstarch
- 1/4 cup All-purpose flour
- 1/2 teaspoon Baking powder (helps with aeration and crunch)
- 3 cups Neutral oil (vegetable, canola, or peanut oil for frying)
General Tso's Sauce
- 1/2 cup Chicken broth
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Hoisin sauce
- 1/4 cup Granulated sugar
- 1 tablespoon Cornstarch (for thickening)
Aromatics & Garnish
- 1 tablespoon Fresh ginger (finely minced)
- 3 pieces Garlic cloves (finely minced)
- 8-12 pieces Dried red chilies (whole Tien Tsin or Arbol chilies)
- 3 stalks Green onions (sliced, white and green parts separated)
- 1 teaspoon Toasted sesame seeds (for garnish)
👨🍳 Instructions
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1
In a medium bowl, combine the chicken pieces with the soy sauce, Shaoxing wine, and beaten egg white. Toss well and let marinate for at least 15-20 minutes.
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2
In a small jug or bowl, whisk together all the 'General Tso's Sauce' ingredients (broth, soy sauce, rice vinegar, hoisin, sugar, and cornstarch). Ensure the sugar and cornstarch are fully dissolved.
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3
In a large shallow dish, whisk together the cornstarch, flour, and baking powder for the coating.
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4
Dredge each piece of marinated chicken into the flour mixture, pressing firmly to ensure a thick, even coat. Shake off any excess and place on a wire rack.
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5
Heat 3 cups of oil in a wok or deep heavy-bottomed pot to 350°F (175°C). Use a thermometer for accuracy.
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6
Carefully add the chicken in batches, frying for 3-4 minutes until they are a light golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
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7
Increase the oil temperature to 375°F (190°C). Return all the chicken to the oil for a second fry (about 1-2 minutes) until deep golden and extra crispy. This is the secret to the perfect texture!
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8
Drain the frying oil from your wok, leaving about 1 tablespoon of oil behind. Heat over medium-high heat.
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9
Add the dried chilies and stir-fry for 30 seconds until they slightly darken and become fragrant.
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10
Add the minced ginger, garlic, and the white parts of the green onions. Stir-fry for 30-45 seconds until aromatic, being careful not to burn the garlic.
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11
Give the sauce mixture a quick whisk to re-incorporate the cornstarch, then pour it into the wok. Bring to a simmer, stirring constantly until the sauce thickens into a glossy, dark glaze.
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12
Immediately add the crispy chicken to the wok. Toss rapidly to ensure every piece is thoroughly coated in the sticky sauce.
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13
Transfer to a serving platter. Garnish with the green parts of the sliced onions and a sprinkle of toasted sesame seeds. Serve immediately while the coating is at its peak crunch.
💡 Chef's Tips
Always use chicken thighs instead of breasts; they stay juicy and tender during the high-heat frying process. The double-fry method is essential; the first fry cooks the meat, while the second fry creates the indestructible crunch that stands up to the sauce. If you prefer less heat, keep the dried chilies whole. If you want it fiery, snap one or two in half to release the seeds into the sauce. Make sure your sauce is fully thickened and bubbling before adding the chicken to prevent the coating from getting soggy. For an authentic Mid-Atlantic look, serve the chicken alongside steamed broccoli florets that have been lightly salted.
🍽️ Serving Suggestions
Serve over a bed of fluffy steamed Jasmine rice to soak up the extra glaze. Pair with a crisp, cold Lager or a slightly sweet Riesling to balance the spice. Add a side of steamed broccoli or bok choy for a pop of color and freshness. Start the meal with classic pork potstickers or a hot and sour soup for a full banquet experience.