General Tao Chicken Recipe

Prepare chicken

Trim any excess fat from the chicken thighs and cut into 1 to 1.5-inch bite-size pieces. Pat dry with paper towels.

Season the chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. Crack the egg into a medium bowl and beat lightly; add the seasoned chicken and mix to coat evenly.

In a separate shallow bowl, combine 3/4 cup cornstarch and 1/4 cup all-purpose flour. Toss the egg-coated chicken in the starch mixture, pressing lightly so the coating adheres. Shake off excess.

Heat about 1 cup (or enough) neutral oil in a large heavy skillet or wok over medium-high heat until it reaches 350°F (175°C) or a piece of coated chicken sizzles and browns immediately. Fry chicken in batches to avoid overcrowding, 3–4 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a paper-towel-lined plate and let rest. If desired, increase heat slightly for a final quick crisp of all pieces together.

Make sauce mixture

In a bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon hoisin sauce, 1 teaspoon chili garlic sauce, and 3 tablespoons dark brown sugar until the sugar dissolves. Add 1/2 cup water and 1/2 teaspoon sesame oil and stir to combine.

In a small cup, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a smooth slurry and set aside.

Heat the same skillet or a clean wok over medium heat and add a tablespoon of the drained frying oil (or 1 tsp neutral oil) if needed. Add the minced garlic (3 cloves) and minced ginger (1 tsp) and sauté for 20–30 seconds until fragrant but not browned. If using, add 1/4 tsp dried red pepper flakes and stir.

Pour the prepared sauce mixture into the pan and bring to a gentle simmer. Stir, then slowly whisk in the cornstarch slurry until the sauce begins to thicken, about 1 minute. Continue simmering for another 1–2 minutes until glossy and coating consistency. Taste and adjust: add up to 1 tsp more vinegar if too sweet, or 1 tsp more sugar if too tart.

Return the fried chicken pieces to the pan and toss quickly to coat evenly in the sauce. Cook together for 1–2 minutes so the chicken absorbs the sauce and stays crisp-tender. Remove from heat.

Transfer General Tso (General Tao) chicken to a serving platter. Garnish with sliced scallions and 1 teaspoon toasted sesame seeds. Serve immediately with steamed rice or stir-fried vegetables.

Estimated make-ahead and reheating note: For best texture, prepare sauce and chicken separately if making ahead. Reheat chicken in a hot oven (400°F / 200°C) for 6–8 minutes to re-crisp, then toss with warmed sauce just before serving.