General Tso’s Chicken Recipe

Prep and cut

Trim excess fat from the chicken thighs and cut into 1 to 1 1/4-inch bite-size pieces. Pat dry with paper towels.

In a medium bowl whisk the egg lightly. Add the chicken pieces and toss to coat evenly. Let sit 5 minutes to allow egg to adhere.

In a shallow dish combine 3 tablespoons cornstarch, 3 tablespoons all-purpose flour, 1 teaspoon kosher salt and 1 teaspoon black pepper. Toss the egg-coated chicken in the dry mixture until each piece is well coated; shake off excess.

Heat 1 cup neutral oil in a large heavy skillet or wok over medium-high heat until shimmering and about 350°F (if using a thermometer). Fry the chicken in batches so pieces are not crowded: about 3–4 minutes per batch, turning occasionally, until golden brown and cooked through. Use a slotted spoon to transfer to a paper-towel-lined plate. If you prefer a crisper exterior, fry 2–3 minutes, rest 2 minutes, then return for another 90–120 seconds (double-fry technique). Drain and set aside.

While chicken fries, combine the sauce ingredients in a bowl: 4 tbs low-sodium soy sauce, 1 tbs dark soy sauce, 2 tbs rice vinegar, 1 tbs mirin, 1 tbs hoisin, 3 tbs granulated sugar and 6 tbs water. Stir until sugar mostly dissolves.

Whisk 1 tablespoon cornstarch with 1 tablespoon cold water (separately from the sauce bowl) to make a slurry and set aside.

Discard excess oil from the wok so about 1–2 teaspoons remain, or wipe the pan clean and add 1 tablespoon neutral oil, heating over medium. Add the dried red chilies and stir-fry 20–30 seconds until fragrant but not burnt. Add minced garlic (3 cloves) and minced ginger (1 tbs) and stir 20–30 seconds until aromatic.

Pour the prepared sauce into the wok and bring to a simmer over medium heat. Stir and let it bubble for about 1 minute to cook off alcohol and dissolve sugar.

Give the cornstarch slurry a quick stir and slowly stream it into the simmering sauce while whisking or stirring constantly. Cook 1–2 minutes until the sauce thickens to a glossy, clingy consistency.

Add the fried chicken pieces to the wok and toss quickly to coat evenly in the sauce, cooking together 1–2 minutes so chicken is heated through and sauce adheres. Drizzle 1 teaspoon sesame oil and toss again.

Stir in the scallion pieces (reserve a few for garnish if desired) and cook 20–30 seconds just to soften the scallion slightly but keep color.

Taste and adjust: if you want sweeter, add a dash more sugar; for more tang, add a teaspoon rice vinegar; for more salt, a pinch of soy. Remove from heat.

Transfer to a serving plate and sprinkle toasted sesame seeds and remaining scallion pieces on top.

Serve immediately over steamed jasmine rice (about 1 cup cooked rice per serving). Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat in a skillet until warmed through to preserve texture.