General Tso’s Chicken
General Tso’s Chicken combines crispy fried chicken with a glossy sweet-and-spicy sauce.Tender chicken pieces are coated in cornstarch for an irresistibly crunchy exterior.The sauce combines soy sauce, rice vinegar, hoisin sauce, sugar, garlic, and ginger.Dried red chilies provide warmth and a distinctive spicy flavor.The chicken is tossed with the sauce immediately before serving for maximum crispiness.Serve it with steamed rice and vegetables for a delicious homemade takeout-style dinner.
Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken thighs
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
- 1 large egg
- ½ teaspoon white pepper
- 1 cup cornstarch
- Vegetable, canola, or peanut oil for frying
For the General Tso's Sauce
- 3 tablespoons hoisin sauce
- 3 tablespoons rice vinegar
- ¼ cup brown sugar
- 2 tablespoons honey
- ½ cup chicken broth or water
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6–10 dried red chilies
For Garnishing
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
- Fresh red chili slices, optional
Instructions
- Cut the chicken thighs into bite-sized pieces.
- Place them in a bowl and add soy sauce, Shaoxing wine, sesame oil, egg, and white pepper.
- Working in batches, add the marinated chicken pieces to the cornstarch and toss until thoroughly coated.
- Heat approximately 2 inches of neutral oil in a heavy-bottomed pot or deep skillet to 350°F (175°C).
- Fry for approximately 4–6 minutes, turning occasionally, until golden brown and completely cooked.
- Transfer the chicken to a wire rack or paper towel-lined plate.
- In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, honey, chicken broth, and cornstarch.
- Stir-fry for approximately 30–45 seconds until fragrant.
- Bring it to a gentle simmer, stirring continuously.
- Don't cook for too long after adding the chicken, as extended cooking can soften the crispy coating.
- Sprinkle with green onions and toasted sesame seeds.
- Serve immediately over steamed white rice, fried rice, or noodles with your favorite vegetables.
Notes
- Chicken thighs work beautifully: They remain juicy and flavorful during frying.
- Cornstarch creates crispiness: It produces a lighter, crunchier coating than traditional flour.
- Don't overcrowd the oil: Fry in batches for consistent browning.
- Keep the sauce balanced: Taste before adding the chicken and adjust sweetness or acidity.
- Use dried chilies carefully: Their heat level can vary considerably.
- Add chicken at the end: This helps preserve its crisp texture.
- Don't over-reduce the sauce: It should coat the chicken rather than become candy-like.
- Serve immediately: General Tso's Chicken is best when freshly coated.