General Tso's Chicken Recipe

Prepare the chicken

Trim excess fat from the chicken thighs and cut into bite-size pieces (about 1 to 1½ inches). Pat pieces dry with paper towels — dry surface helps batter adhere and yields crisper results.

Make the batter

In a medium bowl whisk the egg until combined. Add the 1 cup cornstarch, 1/4 cup all-purpose flour, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until a thick, slightly sticky batter forms. If batter seems too stiff, add up to 1 tablespoon water; it should coat pieces evenly.

Coat the chicken

Toss chicken pieces in the batter so each piece is fully coated. Let coated chicken sit 5 minutes to allow batter to adhere.

Heat oil and fry

In a large skillet or wok, pour vegetable oil to reach roughly 1/2-inch depth (approximately 1 cup). Heat over medium-high until oil registers 350–375°F (if you don't have a thermometer, a small drop of batter should sizzle and brown within 20–30 seconds). Fry chicken in a single layer in two batches if needed to avoid crowding. Cook 3–4 minutes per side until golden brown and cooked through. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain. Keep warm.

Combine sauce ingredients

In a small bowl whisk together 1/2 cup chicken stock, 3 Tbsp soy sauce, 1 tsp dark soy sauce (if using), 2 Tbsp rice vinegar, 1 Tbsp hoisin sauce, 3 Tbsp sugar, 1/2 tsp sesame oil, 1 tsp grated ginger, 2 cloves minced garlic, and 1 tsp chili paste or a pinch of red pepper flakes until sugar dissolves.

Make cornstarch slurry

In a separate small cup, stir 1 teaspoon cornstarch with 1 tablespoon cold water until smooth. Set aside.

Cook aromatics

Wipe out excess oil from the wok leaving about 1 teaspoon. Return wok to medium heat. Add whole dried chilies (if using) and sliced scallion whites (reserve some green parts for garnish). Stir-fry 20–30 seconds until fragrant but not burnt. Add the minced garlic and grated ginger and cook 10–15 seconds more.

Finish the sauce

Pour the prepared sauce mixture into the wok and bring to a gentle simmer over medium heat. Stir and simmer 1–2 minutes. Give the cornstarch slurry a quick stir (it may settle) and whisk it into the simmering sauce. Cook 30–60 seconds until sauce thickens to a glossy coating consistency. Taste and adjust heat or salt — add a splash more soy or a pinch more sugar if desired.

Toss chicken in sauce

Add the fried chicken to the wok and toss quickly to coat each piece in the sauce for 30–45 seconds, allowing the sauce to cling and glaze the chicken. If sauce seems too thick, add 1–2 tablespoons water or stock to loosen; if too thin, simmer another 30 seconds.

Transfer glazed General Tso's chicken to a serving platter. Sprinkle with the reserved scallion greens (cut into 1-inch pieces) and toasted sesame seeds. Serve immediately over steamed white rice or your choice of side.

Make-ahead and reheating note: For best texture, fry the chicken just before saucing. Leftover sauced chicken can be reheated gently in a skillet over low heat with a splash of water to loosen the sauce.