General Tso’s Recipe

Prep the chicken

Trim excess fat from the chicken thighs and cut into 1 to 1 1/2-inch bite-size pieces. Pat dry with paper towels.

In a medium bowl, whisk the egg. Add the chicken pieces and toss to coat evenly.

In a separate shallow bowl combine 3 tablespoons cornstarch, 2 tablespoons all-purpose flour, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dredge the egg-coated chicken in the dry mixture so each piece is well coated; shake off excess.

Heat a 12-inch skillet or wok over medium-high heat and add 1 cup vegetable oil. When oil reaches about 350°F (or a breadcrumb sizzles immediately), fry chicken in batches (do not crowd) until golden brown and cooked through, about 4–5 minutes per batch. Transfer to a paper towel–lined plate to drain. Reserve oil in pan for step in sauce if using wok; otherwise leave 1 tablespoon and discard excess.

In a small bowl combine 1/2 cup chicken broth, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, 2 tablespoons granulated sugar and 1 tablespoon chili garlic sauce. Stir until sugar dissolves.

Make a slurry by mixing 1 teaspoon cornstarch with 1 tablespoon cold water; set aside.

If you reserved frying oil in the pan, wipe it to about 1 tablespoon. Heat pan over medium-high and add the minced garlic (3 cloves) and minced ginger (1 teaspoon). Sauté 20–30 seconds until aromatic but not burnt.

Add whole dried red chilies (6) if using and stir briefly to bloom. Pour the prepared sauce mixture into the pan and bring to a simmer.

Slowly stir in the cornstarch slurry and simmer for 1–2 minutes until sauce thickens to a glossy coating consistency. Taste and adjust heat with more chili garlic sauce or sugar to balance sweetness and spice.

Return the fried chicken to the pan with the sauce. Toss quickly and continuously for 1–2 minutes so each piece is evenly coated and heated through. If sauce becomes too thick, add 1–2 tablespoons hot water or chicken broth to loosen.

Add sliced scallion greens (reserve some for garnish), drizzle 1/2 teaspoon sesame oil and toss once to combine.

Transfer to a serving plate and sprinkle with toasted sesame seeds and remaining scallion slices. Serve immediately with steamed white rice or fried rice.