General Tso's Chicken Recipe
Make General Tso's Chicken Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Chicken
For the Sauce
Aromatics & Garnish
Method
For the Chicken
Prep
Pat chicken pieces dry with paper towels. Season with the salt and black pepper and toss briefly to distribute.
Batter & Coat
In a medium bowl whisk the egg. In a separate shallow bowl combine 1/2 cup cornstarch and 1/4 cup all-purpose flour. Dip each seasoned chicken piece into the egg, letting excess drip off, then dredge thoroughly in the cornstarch-flour mixture so pieces are evenly coated. Tap off excess.
Fry
Heat 1 cup neutral oil in a heavy skillet or wok over medium-high heat until shimmering and a drop of batter sizzles (about 350°F if using a thermometer). Working in batches to avoid crowding, fry the coated chicken 3–5 minutes per batch until golden brown and cooked through (internal temp 165°F). Transfer to a wire rack or paper towel-lined plate to drain. Keep warm while you make the sauce.
For the Sauce
Mix Sauce
In a small bowl combine 1/4 cup low-sodium soy sauce, 1/4 cup chicken broth (or water), 2 tbsp rice vinegar, 1 tbsp hoisin, 2 tbsp dark brown sugar, 1/2 tsp sesame oil, and 1 tsp chili garlic sauce. Stir until sugar dissolves. In a separate tiny bowl dissolve 1 tsp cornstarch in 1 tbsp cold water to make a slurry.
Cook Aromatics
Remove excess frying oil from the wok so about 1–2 tablespoons remain, or heat a clean 1–2 tbsp oil over medium-high heat. Add the minced ginger, minced garlic, and dried chilies. Stir-fry 30–45 seconds until fragrant but not burned.
Finish Sauce
Pour the prepared sauce mixture into the wok with the aromatics and bring to a simmer. Stir once or twice, then give the cornstarch slurry a quick stir and add it to the simmering sauce. Cook 1–2 minutes until the sauce thickens to a glossy consistency that can coat the back of a spoon.
Assemble & Garnish
Return the fried chicken pieces to the wok with the sauce and toss gently but quickly to coat every piece. Add the scallion pieces and toss 20–30 seconds just to wilt them slightly while keeping crispness.
Transfer to a serving plate, sprinkle with toasted sesame seeds, and serve immediately over steamed white rice or fried rice. Offer extra scallions or chili sauce on the side to taste.