Sep 07 2026
Restaurants›McWhorter Barbecue›General Tso's Chicken Recipe

General Tso's Chicken Recipe

Inspired by McWhorter Barbecue
Time1h
Serves4

Make General Tso's Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken & Marinade

Batter & Frying Coating

Sauce

Aromatics & Finish

To Serve

Method

Chicken & Marinade

  1. 1

    Prepare and toss

    Trim any large pieces of fat from the chicken thighs and cut into 1 1/2" bite-size pieces. Place chicken in a bowl and add 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 whole egg, 1 tbs cornstarch, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Mix thoroughly to coat; let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Batter & Frying Coating

  1. 2

    Make batter

    Combine 1/2 cup all-purpose flour, 1/2 cup cornstarch, and 1/2 tsp baking powder in a bowl. Gradually whisk in 1/2 cup cold water until you have a slightly thick, smooth batter—thicker than pancake batter but thin enough to coat pieces. If batter seems too thick, add up to 1–2 tbs more cold water.

  2. 3

    Coat chicken

    Working in batches, toss marinated chicken pieces in the prepared batter to coat evenly. For extra crispness, you can first dredge each piece lightly in a thin layer of cornstarch before dipping in batter.

  3. 4

    Heat oil

    In a deep skillet or wok, pour in about 2 cups neutral oil to reach roughly 1–1 1/2" depth. Heat over medium-high until oil reaches 350°F (175°C) or until a small drop of batter sizzles and rises immediately.

  4. 5

    Fry chicken (first fry)

    Fry chicken in 2–3 batches so pieces aren’t overcrowded. Cook each batch 3–4 minutes until pale golden and cooked through. Remove to a wire rack or paper towel–lined tray to drain. Allow oil to return to temperature between batches.

  5. 6

    Fry chicken (second fry for crispiness)

    Increase heat slightly so oil is about 375°F (190°C). Return chicken in batches and fry 1–2 minutes more until deep golden and very crisp. Drain on a rack; keep warm in a low oven (200°F/95°C) while you finish the sauce.

Sauce

  1. 7

    Combine sauce ingredients

    In a small bowl whisk together 3 tbs soy sauce, 1 tsp dark soy sauce, 2 tbs rice vinegar, 1 tbs hoisin sauce, 2 tbs brown sugar, and 1/2 cup chicken stock until sugar dissolves. Taste and adjust balance—should be sweet, tangy, and savory.

  2. 8

    Make slurry

    Mix 1 tsp cornstarch with 1 tbs cold water in a separate small bowl until fully dissolved; set aside.

  3. 9

    Cook aromatics

    Wipe out most of the frying oil from the wok, leaving about 1–2 tbs of oil for stir-frying (or heat 1–2 tbs fresh oil). Set wok over medium heat. Add 3 cloves minced garlic, 1 tbs minced ginger, and 6 dried red chilies. Stir-fry 30–45 seconds until fragrant but not burned.

  4. 10

    Finish sauce

    Pour the pre-mixed sauce into the wok and bring to a simmer. Stir in the cornstarch slurry and continue to simmer 1–2 minutes until sauce thickens and becomes glossy. Remove from heat and stir in 1/2 tsp toasted sesame oil.

Assembly & Finish

  1. 11

    Coat chicken with sauce

    Add the double-fried chicken pieces to the wok with the sauce. Return wok to medium heat and toss quickly for 30–60 seconds until all pieces are evenly coated and hot. Add sliced scallion segments and toss once more to combine.

  2. 12

    Plate and garnish

    Transfer General Tso's chicken to a serving platter. Sprinkle with 1 tsp sesame seeds if using and extra sliced scallions. Serve immediately over steamed white rice with blanched broccoli or snow peas on the side.

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