General Tso's Chicken Recipe

Prepare chicken

Trim excess fat from chicken thighs and cut into 1.5-inch bite-sized pieces. Pat dry with paper towels. Season evenly with 1 tsp salt and 1/2 tsp black pepper.

Make batter

In a medium bowl beat 1 egg, then whisk in 1/4 cup cold water. Add 3/4 cup cornstarch, 1/4 cup all-purpose flour and 1/4 tsp baking powder. Stir until a slightly thick, smooth batter forms. The batter should coat a spoon — adjust with a tablespoon more water or cornstarch if needed.

Coat chicken

Drop seasoned chicken pieces into the batter, stirring to coat evenly. Let sit 5 minutes so batter adheres.

Fry chicken

Heat 1 cup neutral oil in a large skillet or wok over medium-high heat to 350°F (175°C) if you have a thermometer. Carefully add chicken pieces in a single layer (work in 2 batches if necessary). Fry 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven while preparing sauce.

Mix sauce

In a bowl whisk together 1/4 cup low-sodium soy sauce, 1 tbsp dark soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin, 1/4 cup water and 3 tbsp granulated sugar until the sugar dissolves. Whisk in 1 tsp cornstarch to make a thin slurry. Stir in 1/2 tsp sesame oil, 1 tsp chili paste (or sambal oelek) and 1/4 tsp red pepper flakes if using.

Cook aromatics

Wipe out most of the frying oil from the wok leaving about 1 tsp (or use 1 tbsp fresh oil). Return to medium heat. Add 1 tbsp minced ginger and 2 cloves minced garlic; sauté 30–45 seconds until fragrant but not browned.

Finish sauce

Pour the pre-mixed sauce into the wok with the aromatics. Bring to a gentle boil, stirring; the cornstarch slurry will quickly thicken into a glossy sauce, about 1–2 minutes. Taste and adjust — add 1/2 tsp sugar if you want sweeter, or 1/2 tsp rice vinegar if you want brighter acidity.

Toss chicken in sauce

Add the fried chicken pieces to the wok and toss evenly in the sauce over medium heat until every piece is coated and the sauce clings to the chicken, about 1 minute. If sauce becomes too thick, splash up to 1–2 tbsp water and toss to loosen.

Add scallions and serve

Slice 4 scallions on the diagonal into 1-inch pieces. Stir most of the scallions into the chicken, reserving a few for garnish. Transfer to a serving plate, sprinkle with toasted sesame seeds if using and remaining scallion pieces. Serve immediately with steamed rice.