General Tso Chicken Recipe

Prepare and cut

Trim excess fat from chicken thighs and cut into roughly 1.5-inch bite-sized pieces. Pat dry with paper towels to remove surface moisture.

Set up breading

In a medium bowl whisk the egg until blended. In a second bowl combine 1 cup cornstarch, 1/4 cup all-purpose flour, 1 tsp kosher salt and 1/2 tsp black pepper. Toss chicken pieces into the egg to coat, then dredge thoroughly in the cornstarch-flour mixture so each piece is well coated. Shake off excess.

Heat oil

In a heavy-bottomed skillet or wok, add about 1.5 to 2 cups vegetable oil (enough for approx. 1 to 1.5 inches depth). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Fry chicken

Fry chicken in batches so pieces do not overcrowd, 3–4 minutes per batch until golden brown and cooked through (internal temperature 165°F/74°C). Use a slotted spoon to transfer fried pieces to a wire rack set over a sheet pan or paper towels to drain. If desired, double-fry: let pieces rest 3–5 minutes and briefly return to 375°F (190°C) for 30–60 seconds to crisp further.

Mix sauce

In a bowl combine 1/4 cup low-sodium soy sauce, 1 tbsp dark soy (or extra low-sodium soy), 2 tbsp rice vinegar, 2 tbsp hoisin sauce, 3 tbsp granulated sugar, and 1/2 cup chicken stock (or water). Stir until sugar dissolves.

Make slurry

In a small cup mix 1 tsp cornstarch with 1 tbsp cold water, stirring until smooth; set aside.

Cook aromatics

Remove excess oil from the wok leaving about 1–2 tbsp in the pan. Reheat wok over medium heat. Add 1 tbsp neutral oil if needed, then add minced garlic (3 cloves) and minced ginger (1 tbsp) and the dried red chiles or flakes (1 tsp). Stir-fry for 20–30 seconds until fragrant but not burnt.

Combine sauce and thicken

Pour the prepared sauce mixture into the wok with the aromatics and bring to a simmer. Give the cornstarch slurry a quick stir and slowly whisk it into the simmering sauce. Continue to simmer and stir until the sauce thickens to a glossy coating consistency, about 1–2 minutes. Stir in 1/2 tsp sesame oil at the end.

Coat chicken

Add the fried chicken pieces to the wok with the sauce and toss quickly over medium-high heat until each piece is evenly coated and the sauce clings to the chicken, about 1 minute. If the sauce is too thick, add 1–2 tbsp water or stock to loosen slightly.

Garnish

Remove from heat. Transfer General Tso chicken to a serving platter or bowl. Scatter sliced scallion greens over the top and sprinkle with toasted sesame seeds if using.

Serve

Serve immediately with steamed white rice or fried rice and steamed vegetables on the side.