General Tso’s Chicken
General Tso’s Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable oil, for frying
For the General Tso’s Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar, packed
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For Serving
- 4 cups cooked white rice
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with the beaten egg. Stir to coat evenly. In a separate shallow dish, whisk together the cornstarch, all-purpose flour, salt, and black pepper.
⏱️ 5 min
- 2
Dredge each piece of chicken in the cornstarch mixture, ensuring it's fully coated. Place the coated chicken on a wire rack set over a baking sheet. Let it rest for at least 30 minutes to allow the coating to adhere, which helps create a crispier crust.
⏱️ 5 min
- 3
While the chicken rests, prepare the General Tso’s sauce. In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, granulated sugar, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes. In a separate tiny bowl, whisk together the cornstarch and water to create a slurry. Set both aside.
⏱️ 10 min
- 4
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. Fry the chicken in batches, being careful not to overcrowd the pot. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Use a slotted spoon to remove the chicken and place it back on the wire rack to drain excess oil. Maintain the oil temperature between batches.
⏱️ 15 min•🌡️ 350
- 5
Once all the chicken is fried, carefully pour out all but 1 tablespoon of the frying oil from the pot. Reduce the heat to medium. Pour the prepared General Tso’s sauce into the pot and bring it to a simmer, stirring constantly.
⏱️ 2 min
- 6
Once the sauce is simmering, give the cornstarch slurry a quick stir and then slowly whisk it into the sauce. Continue to cook and stir for 1-2 minutes, or until the sauce thickens to a glossy, syrupy consistency.
⏱️ 2 min
- 7
Add the fried chicken to the pot with the sauce. Toss gently to coat all the chicken pieces evenly with the sweet and sticky glaze.
⏱️ 1 min
- 8
Serve immediately over hot white rice, garnished with sliced green onions and sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
General Tso’s Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable oil, for frying
For the General Tso’s Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar, packed
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For Serving
- 4 cups cooked white rice
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with the beaten egg. Stir to coat evenly. In a separate shallow dish, whisk together the cornstarch, all-purpose flour, salt, and black pepper.
⏱️ 5 min - 2
Dredge each piece of chicken in the cornstarch mixture, ensuring it's fully coated. Place the coated chicken on a wire rack set over a baking sheet. Let it rest for at least 30 minutes to allow the coating to adhere, which helps create a crispier crust.
⏱️ 5 min - 3
While the chicken rests, prepare the General Tso’s sauce. In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, granulated sugar, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes. In a separate tiny bowl, whisk together the cornstarch and water to create a slurry. Set both aside.
⏱️ 10 min - 4
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. Fry the chicken in batches, being careful not to overcrowd the pot. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Use a slotted spoon to remove the chicken and place it back on the wire rack to drain excess oil. Maintain the oil temperature between batches.
⏱️ 15 min•🌡️ 350 - 5
Once all the chicken is fried, carefully pour out all but 1 tablespoon of the frying oil from the pot. Reduce the heat to medium. Pour the prepared General Tso’s sauce into the pot and bring it to a simmer, stirring constantly.
⏱️ 2 min - 6
Once the sauce is simmering, give the cornstarch slurry a quick stir and then slowly whisk it into the sauce. Continue to cook and stir for 1-2 minutes, or until the sauce thickens to a glossy, syrupy consistency.
⏱️ 2 min - 7
Add the fried chicken to the pot with the sauce. Toss gently to coat all the chicken pieces evenly with the sweet and sticky glaze.
⏱️ 1 min - 8
Serve immediately over hot white rice, garnished with sliced green onions and sesame seeds.
⏱️ 1 min