General Tso's Chicken
General Tso's Chicken
Ingredients
For the Chicken and Coating
- 1 1/2 pounds chicken breast, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 1/4 cup all purpose flour
- 3/4 cup cornstarch
- 2/3 cup water
For the General Tso's Sauce
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 2 tablespoons Hoisin sauce
- 2 1/2 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon fresh ginger, grated
- 4 garlic cloves, minced
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Other Ingredients
- 4 scallions, white and light green portions chopped, green portions sliced for garnish
- 2 Thai chilies, sliced (adjust to taste)
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
Chop the white and light green portions of the scallions into small pieces and set aside for later use. Slice the green portions for garnish.
⏱️ 3 min
- 2
Place the bite-sized chicken breast pieces in a large mixing bowl.
⏱️ 2 min
- 3
To the chicken, add 1 teaspoon salt, 1/2 teaspoon white pepper, 1 teaspoon garlic powder, 1 teaspoon baking powder, 1/4 cup all purpose flour, 3/4 cup cornstarch, and 2/3 cup water.
⏱️ 2 min
- 4
Mix all ingredients with the chicken using a spatula or your hands until the chicken pieces are thoroughly coated.
⏱️ 3 min
- 5
Cover the bowl with plastic wrap and marinate the chicken at room temperature for 15 minutes.
⏱️ 15 min
- 6
While the chicken is marinating, prepare the sauce. In a separate small bowl, combine 3 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 2 tablespoons Hoisin sauce, 2 1/2 tablespoons rice vinegar, and 2 tablespoons granulated sugar.
⏱️ 3 min
- 7
Grate 1 tablespoon of fresh ginger directly into the sauce mixture.
⏱️ 1 min
- 8
Mince 4 garlic cloves and add them to the sauce mixture.
⏱️ 2 min
- 9
Whisk all sauce ingredients together until well combined. Set aside.
⏱️ 1 min
- 10
Prepare the cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons water in a small bowl until smooth. Set aside.
⏱️ 1 min
- 11
Heat approximately 4 cups of vegetable oil in a wok or large heavy-bottomed pot to 350°F.
⏱️ 5 min•🌡️ 350
- 12
Carefully drop the marinated chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry the chicken for 5 to 7 minutes until lightly golden.
⏱️ 7 min•🌡️ 350
- 13
Remove the chicken from the oil using a spider strainer and place it on a wire rack set over a baking sheet to drain.
⏱️ 1 min
- 14
Once all chicken has been fried once, increase the oil temperature slightly if needed. Re-fry the chicken in batches for another 5 minutes until it is golden brown and crispy.
⏱️ 5 min•🌡️ 350
- 15
Remove the double-fried chicken from the oil and place it back on the wire rack to drain.
⏱️ 1 min
- 16
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Add the sliced Thai chilies and the chopped white portion of scallions to the wok. Sauté briefly for about 30 seconds until fragrant.
⏱️ 1 min
- 17
Pour the prepared General Tso's sauce into the wok with the chilies and scallions. Stir and bring to a simmer.
⏱️ 2 min
- 18
Give the cornstarch slurry a quick stir, then add it to the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
⏱️ 1 min
- 19
Add the double-fried chicken to the wok with the thickened sauce.
⏱️ 1 min
- 20
Toss the chicken to coat it evenly with the General Tso's sauce.
⏱️ 1 min
- 21
Serve the General Tso's Chicken immediately in bowls, garnished with the fresh chopped green scallions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
General Tso's Chicken
For the Chicken and Coating
- 1 1/2 pounds chicken breast, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 1/4 cup all purpose flour
- 3/4 cup cornstarch
- 2/3 cup water
For the General Tso's Sauce
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 2 tablespoons Hoisin sauce
- 2 1/2 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon fresh ginger, grated
- 4 garlic cloves, minced
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Other Ingredients
- 4 scallions, white and light green portions chopped, green portions sliced for garnish
- 2 Thai chilies, sliced (adjust to taste)
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
Chop the white and light green portions of the scallions into small pieces and set aside for later use. Slice the green portions for garnish.
⏱️ 3 min - 2
Place the bite-sized chicken breast pieces in a large mixing bowl.
⏱️ 2 min - 3
To the chicken, add 1 teaspoon salt, 1/2 teaspoon white pepper, 1 teaspoon garlic powder, 1 teaspoon baking powder, 1/4 cup all purpose flour, 3/4 cup cornstarch, and 2/3 cup water.
⏱️ 2 min - 4
Mix all ingredients with the chicken using a spatula or your hands until the chicken pieces are thoroughly coated.
⏱️ 3 min - 5
Cover the bowl with plastic wrap and marinate the chicken at room temperature for 15 minutes.
⏱️ 15 min - 6
While the chicken is marinating, prepare the sauce. In a separate small bowl, combine 3 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 2 tablespoons Hoisin sauce, 2 1/2 tablespoons rice vinegar, and 2 tablespoons granulated sugar.
⏱️ 3 min - 7
Grate 1 tablespoon of fresh ginger directly into the sauce mixture.
⏱️ 1 min - 8
Mince 4 garlic cloves and add them to the sauce mixture.
⏱️ 2 min - 9
Whisk all sauce ingredients together until well combined. Set aside.
⏱️ 1 min - 10
Prepare the cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons water in a small bowl until smooth. Set aside.
⏱️ 1 min - 11
Heat approximately 4 cups of vegetable oil in a wok or large heavy-bottomed pot to 350°F.
⏱️ 5 min•🌡️ 350 - 12
Carefully drop the marinated chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry the chicken for 5 to 7 minutes until lightly golden.
⏱️ 7 min•🌡️ 350 - 13
Remove the chicken from the oil using a spider strainer and place it on a wire rack set over a baking sheet to drain.
⏱️ 1 min - 14
Once all chicken has been fried once, increase the oil temperature slightly if needed. Re-fry the chicken in batches for another 5 minutes until it is golden brown and crispy.
⏱️ 5 min•🌡️ 350 - 15
Remove the double-fried chicken from the oil and place it back on the wire rack to drain.
⏱️ 1 min - 16
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Add the sliced Thai chilies and the chopped white portion of scallions to the wok. Sauté briefly for about 30 seconds until fragrant.
⏱️ 1 min - 17
Pour the prepared General Tso's sauce into the wok with the chilies and scallions. Stir and bring to a simmer.
⏱️ 2 min - 18
Give the cornstarch slurry a quick stir, then add it to the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
⏱️ 1 min - 19
Add the double-fried chicken to the wok with the thickened sauce.
⏱️ 1 min - 20
Toss the chicken to coat it evenly with the General Tso's sauce.
⏱️ 1 min - 21
Serve the General Tso's Chicken immediately in bowls, garnished with the fresh chopped green scallions.
⏱️ 1 min