General Tso's Chicken Ls Recipe

Prepare Chicken

Trim excess fat from the chicken thighs and cut into 1.5-inch bite-sized pieces. Pat pieces dry with paper towels.

In a medium bowl whisk the egg until blended. Add chicken pieces and toss to coat.

In a separate shallow bowl combine 1 cup cornstarch, 1/4 cup all-purpose flour, 1 tsp kosher salt, and 1/2 tsp black pepper. Dredge each egg-coated chicken piece in the dry mix, pressing lightly so the starch adheres. Place dredged pieces on a wire rack set over a sheet pan to rest for 5 minutes (this helps the coating set).

Heat 1–1.5 inches of neutral oil in a wok or heavy skillet to 350°F (175°C). If you don't have a thermometer, test with a small flake of batter: it should sizzle immediately and rise to the surface.

Fry the chicken in batches (do not overcrowd) until golden brown and cooked through, about 4–5 minutes per batch depending on size. Remove with a slotted spoon to a wire rack or paper towel-lined plate to drain. Keep warm and repeat with remaining chicken. When all batches are fried, optionally return all chicken to the hot oil for 30–45 seconds to crisp further, then drain.

While the chicken rests, combine 1/4 cup low-sodium soy sauce, 1 tsp dark soy sauce, 2 tbsp rice vinegar, 1 tbsp Shaoxing wine, 1 tbsp hoisin sauce, 2 tbsp brown sugar, and 1/2 cup chicken stock in a small bowl. Stir to dissolve the sugar and set aside.

In a small separate cup, whisk 1 tbsp cornstarch with 2 tbsp cold water into a smooth slurry and set aside.

Heat a wok or large skillet over medium-high heat. Add 1 tbsp neutral oil (if your frying left plenty of oil in the pan, wipe to about 1 tbsp). When hot, add the dried red chilies and stir for 10–15 seconds until fragrant (be careful not to burn).

Add the minced garlic and grated ginger and cook 20–30 seconds until aromatic.

Pour the prepared sauce mixture into the wok and bring to a gentle simmer. Let it bubble for about 1 minute so flavors meld.

Stir the cornstarch slurry once (it will settle) and slowly drizzle it into the simmering sauce while stirring. Continue to simmer 1–2 minutes until the sauce thickens to a glossy, clingy consistency. If the sauce becomes too thick, add 1–2 tbsp water or stock to loosen slightly.

Add the fried chicken pieces to the wok and toss to coat thoroughly in the sauce, stirring gently so the coating remains crisp yet glazed. Toss in the sliced green parts of the scallions and 1 tsp sesame oil. Cook together for 30–45 seconds to heat through and meld flavors.

Transfer to a serving plate and sprinkle with toasted sesame seeds if using. Serve immediately over steamed rice or with stir-fried vegetables.