📝 About This Recipe
A staple of Chinese-American takeout culture, General Tso’s Chicken is a masterclass in balancing textures and flavors. This recipe features succulent chicken thighs double-fried for a glass-like crunch, tossed in a glossy, savory-sweet glaze with a gentle kick of heat from dried chilies. It is the quintessential comfort food that brings the vibrant energy of a high-end Asian bistro right into your home kitchen.
🥗 Ingredients
The Chicken & 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 (can substitute with dry sherry)
- 1 Egg white (beaten until slightly frothy)
The Breading
- 1/2 cup Cornstarch (provides the signature crunch)
- 1/4 cup All-purpose flour (helps the coating adhere)
- 1/2 teaspoon Baking powder (creates tiny air bubbles for extra crispness)
- 3 cups Neutral oil (for deep frying (vegetable, canola, or peanut oil))
The Signature Sauce
- 1/2 cup Chicken broth (the base of the glaze)
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar (for essential acidity)
- 1 tablespoon Hoisin sauce (adds depth and sweetness)
- 1/4 cup Sugar (granulated or brown sugar)
- 1 tablespoon Cornstarch (to thicken the sauce)
Aromatics & Garnish
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (finely grated)
- 8-10 pieces Dried red chilies (whole; adjust based on heat preference)
- 2 stalks Green onions (thinly sliced on a bias)
- 1 teaspoon Toasted sesame seeds (for garnish)
👨🍳 Instructions
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1
In a medium bowl, whisk together the chicken pieces, soy sauce, Shaoxing wine, and beaten egg white. Let marinate for at least 15-20 minutes.
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2
In a separate shallow dish, combine the cornstarch, flour, and baking powder. This blend ensures a light, airy, but incredibly crunchy exterior.
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3
Whisk all the 'Signature Sauce' ingredients together in a small bowl until the cornstarch and sugar are fully dissolved. Set aside.
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4
Dredge the marinated chicken pieces in the flour mixture, pressing firmly so the coating sticks. Shake off any excess and place on a wire rack.
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5
Heat 3 cups of oil in a wok or heavy-bottomed pot to 350°F (175°C). Use a kitchen thermometer for accuracy.
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6
Fry the chicken in batches for 3-4 minutes until light golden brown. Do not overcrowd the pot. 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 for 1-2 minutes until deeply golden and very crispy. This is the secret to takeout-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, and dried chilies for 30-60 seconds until fragrant.
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9
Give the sauce mixture a quick stir to resuspend the cornstarch, then pour it into the wok with the aromatics.
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10
Simmer the sauce for 1-2 minutes until it thickens into a glossy, dark glaze that coats the back of a spoon.
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11
Add the fried chicken to the wok. Toss rapidly for 30 seconds to ensure every piece is evenly coated in the sticky sauce.
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12
Immediately transfer to a serving platter. Garnish with sliced green onions and toasted sesame seeds while steaming hot.
💡 Chef's Tips
Always use chicken thighs instead of breasts; they stay juicy and tender under the high heat of frying. The 'double fry' technique is non-negotiable for that authentic, long-lasting crunch. If you prefer less heat, leave the dried chilies whole; for more spice, snip them in half to release the seeds. Ensure the sauce is fully thickened before adding the chicken to prevent the breading from becoming soggy. Work quickly once the chicken hits the sauce—the goal is to glaze the chicken, not braise it.
🍽️ Serving Suggestions
Serve over a bed of fluffy jasmine rice to soak up the extra sauce. Pair with steamed broccoli florets for a pop of color and freshness. A side of vegetable spring rolls adds a lovely textural contrast to the meal. Enjoy with a cold Tsingtao beer or a crisp Riesling to balance the spice and sweetness. For a low-carb option, serve inside large butter lettuce cups.