General Tso's Chicken
Crispy General Tso’s chicken fried in batches and finished with a balanced sweet and savory sauce that coats every piece without turning too heavy. Made with chicken thighs, light and dark soy sauce, Shaoxing wine, and a proper cornstarch coating for the best texture and flavor.
Servings 4
Calories 605kcal
Equipment
- wok or deep heavy skillet. Holds temp for frying and sauce finishing.
- cooling rack set over a baking sheet. Keeps fried chicken crisp.
- large fine mesh sieve Removes browned bits from oil after frying.
- mixing bowls For coating and sauce prep.
- whisk Combines slurry and sauce smoothly.
Ingredients
Chicken and Coating:
- 1 lb (454 g) boneless, skinless chicken thighs
- 2 tbsps (30 ml) low sodium soy sauce
- 1 large egg
- ½ cup (64 g) cornstarch
- ¼ cup (30 g) all-purpose flour
- ½ tsp (2 g) baking powder
- 2 cups (480 ml) canola oil for frying
Sauce:
- 2 cloves garlic minced
- 1 tbsp (15 g) freshly grtaed ginger
- 6 dried red chiles you could also use Chiles de árbol it will just be a little spicier.
- 4 green onions (scallions) whites and greens separated
- ⅓ cup (80 ml) low-sodium chicken broth
- 2 tbsps (30 ml) low sodium soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsps (30 ml) Shaoxing wine
- ¼ cup (50 g) packed light brown sugar
- 2 tbsps (30 ml) rice vinegar
- 2 tbsps (30 ml) hoisin sauce
- 1 tbsp (8 g) cornstarch mixed with 2 tablespoons (30 ml) of water
- 1 tsp (5 ml) toasted sesame oil
- sesame seeds for garnish
Instructions
- Cut the chicken thighs into 1-inch (2.5 cm) bite-size pieces and place them in a large mixing bowl. Add the soy sauce and egg and toss until the chicken is evenly coated.1 lb (454 g) boneless, skinless chicken thighs, 2 tbsps (30 ml) low sodium soy sauce, 1 large egg
- In a separate bowl, whisk together the cornstarch, all-purpose flour, and baking powder. Add this mixture to the chicken and press it onto each piece so the coating adheres well and forms a thick, even layer.½ cup (64 g) cornstarch, ¼ cup (30 g) all-purpose flour, ½ tsp (2 g) baking powder
- Heat the canola oil in a wok or deep, heavy skillet to 350°F (177°C). Working in batches to avoid overcrowding, carefully lower the coated chicken into the hot oil and fry for 3 to 4 minutes, or until golden brown and cooked through. Transfer the fried chicken to a wire rack set over a baking sheet. Allow the oil to return to 350°F (177°C) between batches.2 cups (480 ml) canola oil
- Once frying is complete, carefully strain the hot oil through a fine-mesh strainer to remove any browned bits. Return the strained oil to the wok, then pour off most of it, leaving a thin layer in the bottom of the wok.
- Place the wok over medium heat. Add the minced garlic, grated ginger, dried red chilies, and the white parts of the scallions. Cook for about 1 minute, stirring constantly, until fragrant.2 cloves garlic, 1 tbsp (15 g) freshly grtaed ginger, 6 dried red chiles, 4 green onions (scallions)
- In a bowl, whisk together the chicken broth, soy sauce, dark soy sauce, Shaoxing wine, brown sugar, rice vinegar, and hoisin sauce until the sugar is dissolved. Pour the sauce mixture into the wok and bring it to a simmer.⅓ cup (80 ml) low-sodium chicken broth, 2 tbsps (30 ml) low sodium soy sauce, 1 tbsp (15 ml) dark soy sauce, 2 tbsps (30 ml) Shaoxing wine, ¼ cup (50 g) packed light brown sugar, 2 tbsps (30 ml) rice vinegar, 2 tbsps (30 ml) hoisin sauce
- In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry again, then pour it into the simmering sauce. Cook, stirring, until the sauce thickens and becomes glossy. Stir in the toasted sesame oil.1 tbsp (8 g) cornstarch, 1 tsp (5 ml) toasted sesame oil
- Return the fried chicken to the wok and toss until each piece is evenly coated in the sauce. Cook for 1 to 2 minutes, just until the chicken is heated through and well glazed.
- Transfer to a serving dish and garnish with the green parts of the scallions and sesame seeds before serving.sesame seeds
Notes
- Fry in batches to maintain oil temperature and proper texture.
- Press the coating firmly onto the chicken for best results.
- Strain oil after frying to prevent bitterness in the sauce.
- Chicken thighs provide better moisture and flavor than chicken breast.
- Sauce thickens quickly once slurry is added, stir continuously.
- Nutrition values reflect estimated oil absorption during frying, not the full 2 cups used.
- Approximately 2 to 3 tablespoons of oil are absorbed into the finished dish, which is accounted for in the total fat and calorie calculations.
Nutrition
Serving: 215g | Calories: 605kcal | Carbohydrates: 45g | Protein: 32g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Cholesterol: 165mg | Sodium: 980mg | Potassium: 420mg | Fiber: 2g | Sugar: 20g | Vitamin A: 420IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 3mg