General Tso's Or Sesame Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If using frozen shrimp, thaw completely and pat dry. Trim tails if desired.

Marinate

In a medium bowl combine egg white, 1 tsp salt, 1 tsp white pepper, 3 tablespoons cornstarch and 2 tablespoons flour. Whisk until smooth. Add shrimp and toss to coat thoroughly. Let sit 10–15 minutes while preparing oil and sauce — this creates a light batter-like coating.

Heat oil

Pour vegetable oil into a heavy skillet or wok to reach about 1/2"–1" deep (about 3–4 cups). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles immediately.

Fry shrimp (first fry)

Working in batches to avoid crowding, carefully add shrimp and fry 45–60 seconds until just opaque and lightly golden. Remove with a slotted spoon to a paper towel-lined tray.

Crisp (second fry)

Raise heat slightly so oil is hotter (375°F / 190°C). Return shrimp in batches for a quick second fry, 20–30 seconds, until crisp. Drain on paper towels. Keep warm in a low oven (200°F / 90°C) if needed.

Mix sauce base

In a bowl whisk together 3 tbsp soy sauce, 1 tsp dark soy (if using), 2 tbsp rice vinegar, 1 tbsp hoisin, 2 tbsp sugar, 1 tbsp honey and 1 cup chicken stock (or water). Taste — sauce should be salty-sweet-tangy; adjust sugar or vinegar to preference.

Make slurry

In a small cup stir 1 tbsp cornstarch into 2 tbsp cold water until fully dissolved. Set aside.

Cook aromatics

Heat a tablespoon of neutral oil in a clean wok or large skillet over medium-high heat. Add the minced ginger and garlic and stir-fry 20–30 seconds until fragrant but not browned. Add dried chiles (or chili flakes) and optional bell pepper; stir-fry 30–45 seconds until pepper begins to soften.

Finish sauce

Pour the prepared sauce base into the wok with aromatics and bring to a simmer. Stir in the cornstarch slurry, stirring constantly, until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency (about 1–2 minutes). Remove from heat and stir in 1 tsp sesame oil and 1 tbsp toasted sesame seeds. Taste and adjust seasoning.

Combine shrimp and sauce

Add the fried shrimp to the wok with the sauce and toss quickly to coat; do this over medium-low heat just long enough to warm the shrimp and glaze them (30–45 seconds). Avoid overcooking shrimp to keep them tender.

Garnish

Scatter sliced scallions and additional sesame seeds over the glazed shrimp. Optionally sprinkle a few extra chile flakes for heat.

Serve

Serve immediately over steamed rice or fried rice. Leftovers: store shrimp and sauce separately in airtight containers in the refrigerator up to 2 days; reheat gently to avoid toughening shrimp.