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General Tso's Chicken Recipe

Name: New Star Chinese Restaurants General Tso's Chicken Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken thighs; 1 whole egg; 0.5 cups cornstarch (for marinade); 0.5 tsp salt; 0.25 tsp white pepper or black pepper; 1 cups vegetable oil (for frying); 0.5 cups additional cornstarch (for dredging/optional flour); 0.25 cups low-sodium soy sauce; 2 tbs hoisin sauce; 2 tbs rice vinegar; 0.25 cups chicken or vegetable broth; 3 tbs granulated sugar; 0.5 tsp sesame oil; 1 tsp cornstarch (for sauce slurry); 1 tbs cold water (for slurry); 1 tbs fresh ginger (peeled, finely minced); 2 cloves garlic (minced); 6 pieces dried red chilies (whole) or crushed red pepper flakes; 3 stalks scallions (green onions); 1 tsp toasted sesame seeds; 2 tbsp extra sliced scallion greens

Inspired by New Star Chinese Restaurant

Time45m

Serves4

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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Marinade & Chicken

1 lb boneless skinless chicken thighs

1 whole Egg

1/2 cups cornstarch (for marinade)

1/2 tsp Celtic sea salt

1/4 tsp white pepper or black pepper

1 cups vegetable oil (for frying)

1/2 cups additional cornstarch (for dredging/optional flour)

Sauce

1/4 cups low-sodium soy sauce

2 tbs hoisin sauce

2 tbs Rice vinegar

1/4 cups Chicken or vegetable broth

3 tbs granulated sugar

1/2 tsp Toasted sesame oil

1 tsp cornstarch (for sauce slurry)

1 tbs cold water (for slurry)

Aromatics & Vegetables

1 tbs fresh ginger (peeled, finely minced)

2 cloves Garlic (minced)

6 pieces dried red chilies (whole) or crushed red pepper flakes

3 stalks scallions (green onions)

Garnish

1 tsp toasted sesame seeds

2 tbsp extra sliced scallion greens

Method

Marinade & Chicken

Prepare the chicken

Cut chicken thighs into 1- to 1.5-inch bite-sized pieces and pat dry with paper towels.

In a large bowl combine egg, 1/2 cup cornstarch, 1/2 tsp salt, and 1/4 tsp white pepper. Add chicken pieces and toss until evenly coated. Let sit 10–15 minutes to relax the meat and adhere the coating.

Heat 1 to 1 1/4 cups vegetable oil in a heavy skillet or wok over medium-high heat until it reads 350°F (175°C) or a small piece of bread browns in ~45 seconds. If deep-frying is not possible, use enough oil to shallow fry (about 1/3 to 1/2-inch depth).

If you prefer a crispier double-fry: dredge each marinated piece lightly in the additional 1/2 cup cornstarch before frying. Shake off excess.

Fry the chicken in batches so oil temperature stays steady. Fry pieces 3–5 minutes per batch until golden brown and cooked through. Transfer to a paper-towel-lined tray and let rest. For extra crispiness, return to the hot oil for 30–60 seconds (2nd fry), then drain.

Sauce

While frying, whisk together 1/4 cup soy sauce, 2 tbsp hoisin, 2 tbsp rice vinegar, 1/4 cup chicken broth, 3 tbsp granulated sugar, and 1/2 tsp sesame oil in a small bowl. Taste and adjust balance of sweet/tangy/salty to preference.

In a separate small cup mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and set aside.

Aromatics & Vegetables

Wipe out the wok or use a separate large skillet and add 1 tbsp neutral oil. Heat over medium-high until shimmering.

Add the dried red chilies and stir for 20–30 seconds to infuse the oil (be careful not to burn). Add minced ginger and garlic and stir-fry 20–30 seconds until fragrant.

Add the prepared sauce mixture to the pan and bring to a simmer. Stir and let the sugar dissolve and flavors marry for about 1 minute.

Stir the cornstarch slurry once then pour it into the simmering sauce while stirring. Cook for 30–60 seconds until the sauce thickens to a glossy coat that's not too stiff. If sauce becomes too thick, add 1–2 tbsp water or broth to reach desired consistency.

Add the fried chicken pieces to the sauce and toss quickly to coat each piece evenly, about 1 minute. Add scallions (white and light green parts sliced into 1-inch lengths) and toss for another 30 seconds to slightly soften the scallions without losing color.

Finishing & Garnish

Transfer the sauced chicken to a serving platter. Sprinkle with toasted sesame seeds and extra sliced scallion greens.

Serve immediately over steamed jasmine rice or fried rice. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat briefly in a skillet to crisp the coating.