General Tso's Chicken Recipe

Prepare the chicken

Trim excess fat from the chicken thighs and cut into roughly 1 to 1 1/2-inch bite-size pieces. Place pieces in a medium bowl.

Marinate

Add 2 tbs soy sauce, 1 tbs Shaoxing wine, and the egg to the chicken. Toss to combine and let marinate for 15 minutes at room temperature (or up to 1 hour in fridge).

Dredge

In a shallow bowl combine 3 tbs cornstarch, 3 tbs all-purpose flour, 1 tsp kosher salt and 1 tsp black pepper. After marinating, lightly toss chicken pieces in the dry mixture so each piece is evenly coated; shake off excess.

Heat oil

Pour 1.5 to 2 cups neutral oil into a heavy skillet or wok (you need about 1/2-inch to 1 inch depth). Heat over medium-high until oil reaches 350°F (175°C) or a small bit of batter sizzles immediately.

Fry the chicken

Working in a single layer and not overcrowding the pan, fry chicken pieces 3–4 minutes until golden and cooked through. Remove with a slotted spoon to a paper-towel-lined plate. If necessary, fry the chicken in two batches, maintaining oil temperature between batches.

Mix the sauce base

In a small bowl whisk together 3 tbs soy sauce, 1 tsp dark soy, 2 tbs rice vinegar, 1 tbs hoisin, 2 tbs sweet chili sauce (or sugar), and 1 cup chicken stock until smooth. Taste and adjust balance — it should be sweet, salty, tangy.

Make slurry

In a separate small bowl dissolve 1 tbs cornstarch in 2 tbs cold water; set aside.

Sauté aromatics

Discard most of the frying oil, leaving about 1–2 tbs in the skillet or wipe it clean and add 1 tbs neutral oil. Heat over medium. Add minced ginger and garlic and stir-fry 20–30 seconds until fragrant but not browned. Add dried red chiles and stir 10–15 seconds to release heat.

Build the sauce

Pour the mixed sauce into the skillet with aromatics and bring to a gentle simmer. Stir once, then slowly whisk in the cornstarch slurry. Continue simmering 1–2 minutes until sauce thickens to a glossy, clingy consistency.

Finish

Stir in 1 tsp sesame oil and taste — adjust with a little more sugar, vinegar, or soy if needed. If the sauce becomes too thick, add 1–2 tbs water or stock to loosen. Add the scallion pieces (green parts) and cooked chicken to the sauce and toss to fully coat. Cook together 30–60 seconds just to marry flavors and reheat chicken.

Transfer the sauced chicken to a serving platter over the cooked rice or serve alongside rice. Sprinkle toasted sesame seeds and sliced scallion whites over the top. Serve immediately.