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General Tso’s Chicken Recipe

Experience the legendary balance of sweet, spicy, and savoury with thisdefinitive General Tso’s Chicken. This dish is all about the contrast oftextures: ultra-crispy, golden-fried chicken thighs tossed in a glossy,translucent glaze
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • The Chicken: 1.5 lbs boneless skinless chicken (cut into 1-inch pieces).
  • The Coating: 1 cup cornstarch 1 large egg (beaten), ½ tsp salt, ½ tsp white pepper.
  • The Signature Sauce: ½ cup chicken broth ¼ cup soy sauce, 3 tbsp rice vinegar, 3 tbsp hoisin sauce, 3 tbsp sugar, 1 tbsp cornstarch.
  • Aromatics: 3 cloves garlic minced, 1 tbsp fresh ginger (grated), 6–10 dried red chilies (whole).
  • Vegetables: 2 green onions sliced, 2 cups steamed broccoli florets (for serving).
  • Frying Oil: Neutral oil like peanut or vegetable oil for shallow or deep frying.

Method
 

  1. Prepare the Sauce: In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, hoisin, sugar, and 1 tablespoon of cornstarch until smooth. Set aside.
  2. Bread the Chicken: Toss the chicken pieces in the beaten egg until coated. Transfer to a large bowl or bag containing the cornstarch, salt, and white pepper. Shake vigorously until every piece is heavily coated and dry to the touch.
  3. The First Fry: Heat about 2 inches of oil in a wok or heavy pot to 180°C (350°F). Fry the chicken in batches for 3–4 minutes until light golden. Remove and drain on a wire rack.
  4. The Secret Crunch: For maximum crispiness, return all chicken to the hot oil for a "double fry" (about 1–2 minutes) until deep golden brown and crunchy.
  5. Aromatic Sauté: In a clean wok or large skillet, heat 1 tablespoon of oil. Add the dried chilies, garlic, and ginger. Stir-fry for 30–60 seconds until the chilies darken slightly and smell fragrant.
  6. The Glaze: Pour the sauce mixture into the wok. Stir constantly as it bubbles and thickens into a dark, translucent glaze. Add the fried chicken and toss rapidly for 30 seconds to coat thoroughly.

Notes

Chef’s Tips
The Double Fry: This is the non-negotiable secret to restaurant-quality chicken. The first fry cooks the meat; the second fry removes residual moisture from the coating to ensure it stays crunchy even after being tossed in the sauce.
Taming the Heat: The dried chilies provide a smoky aroma. If you want it spicy, snap one or two chilies in half to release the seeds into the sauce. If you prefer it mild, leave them whole.
Cornstarch over Flour: Unlike Western fried chicken, General Tso’s relies on cornstarch. It creates a thinner, crispier, and more translucent shell that absorbs the sauce without becoming soggy or "bread-like."