General Tso’s Chicken
Sweet, savory, and spicy, golden fried chicken that’s easy to make and even better than takeout! Learn how to make General Tso’s chicken with juicy chicken thighs and an aromatic, glossy, umami sauce.
Servings 4 servings
Calories 382kcal
Ingredients
Chicken Marinade
- 1 lb boneless skinless chicken thighs cut into 1 inch pieces
- 1 tablespoon cornstarch
- 1 teaspoon Shaoxing wine
- 1 teaspoon light soy sauce
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 1 large egg
Batter
- ⅓ cup all-purpose flour
- ⅔ cup cornstarch
- ¼ teaspoon salt
Sauce
- 1 tablespoon ginger minced
- 4 cloves garlic minced
- 6 dried chili peppers
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 4 tablespoons brown sugar
- 2 tablespoon white vinegar
- ½ cup chicken stock low sodium
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
Garnish
- Green onion
- Sesame seeds
Instructions
- Marinade the chicken. In a large bowl, add the chicken thighs, cornstarch, Shaoxing wine, light soy sauce, salt, white pepper, and egg. Marinate for 20 minutes.
- Coat in batter. In a mixing bowl, combine all-purpose flour, cornstarch, and salt. Then coat the chicken in the batter and shake off any excess.
- Heat the oil. In a large, heavy-bottomed pot, heat enough vegetable oil to cover the bottom by about 2 inches, then heat until the oil reaches 375°F (190°C).
- Fry the chicken. Working in batches, gently lower the chicken, making sure that you don’t crowd the pan. Fry until crispy and golden brown on both sides, about 5-6 minutes. The chicken will lower the temperature, so try to keep the temperature around 375°F (190°C). Using a spider strainer, remove the chicken and place it on a wire rack to drain the excess oil. Be sure to increase the oil to 375°F (190°C) before frying the second batch.
- Double Fry (optional). For crispier chicken, increase the heat to 385°F (196°C) and fry in batches for 1-2 minutes, or until golden brown and crispy. Remove the chicken and place it on a wire rack.
- Mix the sauce. In a mixing bowl, combine the light soy sauce, dark soy sauce, brown sugar, white vinegar, chicken stock, and cornstarch.
- Cook the sauce. Heat 1 tablespoon of oil in a pan over medium heat. Then add the chili peppers and sauté for 10 seconds. Next, add the garlic and ginger, then sauté for another 30 seconds, or until fragrant. Lastly, add in the sauce and bring to a simmer until it reduces and thickens, about 2-3 minutes. Then lower the heat and add the sesame oil.
- Add chicken. Lastly, add the chicken and toss until evenly coated.
- Serve. Garnish with sesame seeds and green onion and serve with steamed white rice. Enjoy!
Notes
See the Expert Tips section for more guidance.
Nutrition
Calories: 382kcal | Carbohydrates: 49g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 155mg | Sodium: 1317mg | Potassium: 423mg | Fiber: 1g | Sugar: 13g | Vitamin A: 295IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg