📝 About This Recipe
Named after a Qing Dynasty statesman but perfected in the bustling kitchens of 1970s New York, General Tso's Chicken is the crown jewel of Chinese-American cuisine. This recipe delivers the perfect contrast of shatteringly crisp, double-fried chicken thighs tossed in a glossy, complex sauce that balances heat, tang, and sweetness. It's a vibrant, restaurant-quality masterpiece that brings the bold energy of a high-end stir-fry straight to your home kitchen.
🥗 Ingredients
The Chicken and Marinade
- 1.5 pounds boneless, skinless chicken thighs (cut into 1-inch bite-sized pieces)
- 1 tablespoon soy sauce (light or all-purpose)
- 1 tablespoon Shaoxing wine (can substitute with dry sherry)
- 1 large egg white (beaten until frothy)
The Crispy Coating
- 1/2 cup cornstarch (plus more if needed for dredging)
- 1/4 cup all-purpose flour (adds structure to the crunch)
- 1/2 teaspoon baking powder (creates tiny air bubbles for extra crispiness)
- 2 cups neutral oil (for frying (peanut, canola, or vegetable oil))
The Signature Sauce
- 1/2 cup chicken broth (low sodium preferred)
- 3 tablespoons soy sauce (dark soy sauce adds a richer color)
- 2 tablespoons rice vinegar (for a bright acidity)
- 1 tablespoon hoisin sauce (adds depth and sweetness)
- 1/4 cup granulated sugar (adjust slightly to taste)
- 1 teaspoon cornstarch (to thicken the sauce to a glaze)
Aromatics and Garnish
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (finely grated)
- 8-10 pieces dried red chilies (whole; keep seeds in for more heat)
- 3 stalks scallions (whites sliced for cooking, greens for garnish)
- 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. Massage the marinade into the meat and let it rest for at least 15-20 minutes.
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2
In a separate shallow dish, whisk together the cornstarch, flour, and baking powder. This blend ensures the coating is both light and incredibly crunchy.
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3
In a small jug or bowl, whisk all the 'Signature Sauce' ingredients together until the sugar and cornstarch are fully dissolved. Set aside near your stove.
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4
Dredge each piece of marinated chicken in the flour mixture, pressing firmly to ensure a thick, even coating. Shake off any excess and place on a wire rack.
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5
Heat 2 cups of oil in a wok or deep skillet to 350°F (175°C). Use a thermometer to ensure accuracy, as oil temperature is key to non-greasy chicken.
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6
Fry the chicken in batches for 3-4 minutes until they turn a light golden blonde. Do not overcrowd the pan. Remove and drain on paper towels.
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7
Increase the oil heat to 375°F (190°C). Return all the chicken to the oil for a second fry for 1-2 minutes until deeply golden and 'shatter-crisp'. This is the secret to restaurant-style texture.
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8
In a clean wok or large skillet over medium heat, add 1 tablespoon of oil. Sauté the garlic, ginger, dried chilies, and the white parts of the scallions for 30-60 seconds until fragrant.
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9
Give the sauce mixture a quick stir to re-incorporate the cornstarch, then pour it into the wok with the aromatics.
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10
Bring the sauce to a simmer, stirring constantly. It will quickly thicken into a dark, syrupy glaze that should coat the back of a spoon.
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11
Immediately add the fried chicken to the wok. Toss rapidly for 30 seconds to ensure every piece is perfectly lacquered in the sauce.
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12
Remove from heat instantly to prevent the chicken from losing its crunch. Transfer to a serving platter and garnish with sesame seeds and green scallion tops.
💡 Chef's Tips
Use chicken thighs rather than breasts; they stay juicy under the high heat of the fryer. The double-fry method is essential for that signature crunch that stands up to the thick sauce. If you prefer a spicier dish, snip the dried chilies in half to release the seeds into the sauce. Don't over-toss the chicken in the sauce—30 seconds is plenty to coat without making the batter soggy. Ensure your ginger and garlic are fresh; powdered versions won't provide the same aromatic punch.
🍽️ Serving Suggestions
Serve over a bed of fluffy, steamed Jasmine rice to soak up the extra sauce. Pair with a side of flash-steamed broccoli florets for color and a fresh crunch. A cold, crisp Lager or a dry Riesling balances the sweet-and-spicy profile beautifully. Serve alongside vegetable lo mein if you want a complete Chinese banquet experience. For an appetizer pairing, crispy spring rolls provide a lovely textural contrast.