General Tso Chicken Recipe

Marinate

Place the cut chicken thighs in a bowl. Add 2 tbs soy sauce, 1 tbs rice wine (or sherry) and 1 beaten egg. Toss to coat, cover, and refrigerate for 15–20 minutes to tenderize and season the chicken.

Prepare coating

In a shallow bowl combine 3 tbs cornstarch, 2 tbs all-purpose flour and 1 tsp salt. Remove chicken from marinade, letting excess drip off, then dredge each piece in the dry mix to create an even coating.

Fry chicken

Heat 1 cup vegetable oil in a large skillet or wok over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry the coated chicken in batches so pieces don’t crowd the pan, 3–4 minutes per batch, turning once, until golden brown and cooked through. Transfer to a paper-towel-lined plate to drain. Reserve about 1 tbs of oil in the pan for the sauce if desired; discard the rest or save for another use.

Mix sauce

In a small bowl whisk together 3 tbs low-sodium soy sauce, 1 tbs hoisin, 1 tbs rice vinegar, 2 tbs brown sugar, 1 tsp tamarind paste (optional), 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp chili garlic sauce, and 1 tbs chicken stock (or water) until the sugar is mostly dissolved.

Thicken sauce

In a separate small cup dissolve 1 tsp cornstarch in 1–2 tbs cold water to make a slurry. Heat the reserved 1 tbs oil in the skillet over medium heat, add the mixed sauce and bring to a gentle simmer. Stir in the cornstarch slurry and simmer 1–2 minutes until the sauce is glossy and slightly thickened. Taste and adjust for sweetness, salt or heat as desired.

Coat chicken

Add the fried chicken pieces to the pan with the sauce and toss quickly to coat evenly. Cook together 1–2 minutes so the chicken re-heats and picks up the sauce. Remove from heat.

Prepare slaw

Place 3 cups broccoli slaw in a medium bowl. Add 3 sliced green onions (reserve 1 for garnish). Toss gently to combine. If you prefer the slaw dressed, toss with 1–2 tbs of the tahini dressing (see next section) just before serving so it doesn’t wilt.

Assemble

Divide the slaw among serving plates or a family-style platter. Arrange the sauced General Tso chicken on top or alongside the slaw. Sprinkle crushed fried wontons over the slaw and chicken for crunch. Garnish with the remaining sliced green onion and 1 tsp sesame seeds if using.

Make dressing

In a small bowl whisk together 3 tbs tahini, 2 tbs warm water, 1 tsp soy sauce, 1 tsp rice vinegar and 1 tsp honey (or maple syrup) until smooth and pourable. Add a pinch of salt to taste. If too thick, add additional warm water 1 tsp at a time until desired consistency.

Use the tahini dressing to lightly dress some of the broccoli slaw (optional) and to add a nutty contrast when serving alongside the sauced chicken and fried wontons.