General Tso's Chicken Recipe

Prepare chicken

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

In a bowl combine egg, 2 tbs soy sauce, Shaoxing wine, black pepper, and 3 tbs cornstarch. Add chicken pieces and toss until evenly coated. Marinate 15–20 minutes at room temperature (or up to 1 hour refrigerated).

While chicken marinates, set up a breading station. In a medium bowl whisk together all-purpose flour, 1 cup cornstarch, baking powder, and 1 tsp salt. Add ice-cold water 1 tablespoon at a time and stir to form a slightly thick, lumpy batter that will adhere to the chicken (consistency like pancake batter).

Heat neutral oil in a deep pot or wok to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily.

Remove chicken from marinade in small batches, letting excess drip off. Toss pieces in the remaining 2 tsp salt mixed with a little extra cornstarch if needed to dry surface lightly, then dip each piece into the batter to coat completely.

Fry chicken in batches (do not overcrowd) for 4–5 minutes per batch, turning occasionally, until golden brown and cooked through (internal temp 165°F / 74°C). Use a slotted spoon to transfer to a wire rack set over a sheet pan to drain. Keep fried chicken warm in a 200°F (95°C) oven while finishing remaining batches.

In a small bowl whisk together 3 tbs soy sauce, rice vinegar, hoisin, dark brown sugar, chicken stock, and sesame oil until sugar dissolves.

Make a cornstarch slurry by mixing 1 tsp cornstarch with 1 tbs cold water; set aside.

Heat a tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add minced ginger and garlic and stir-fry 15–20 seconds until fragrant (do not burn). Add dried chilies or red chili flakes and stir another 10 seconds.

Pour the prepared sauce mixture into the pan and bring to a simmer. Stir once or twice, then slowly whisk in the cornstarch slurry. Cook 1–2 minutes until sauce thickens to a glossy, clingy consistency. Taste and adjust: add up to 1 tsp sugar if you prefer sweeter, or a splash more rice vinegar for acidity.

Add the fried chicken pieces to the skillet and toss quickly to coat evenly in the sauce, 1–2 minutes. Work in two batches if necessary to avoid soggy coating. Remove from heat immediately once well coated.

Transfer coated chicken to a serving platter. Sprinkle sliced scallions and toasted sesame seeds over the top.

Spoon jasmine rice onto plates and arrange General Tso's Chicken alongside. Offer choice of side salad or soup of the day. Serve immediately while hot.