- Prepare the Ingredients
Cut 1.5 lbs of chicken thighs into 1-inch pieces. In a bowl, combine them with 2 tbsp soy sauce and 1 tbsp Shaoxing wine. Set aside to marinate for 15 minutes. Meanwhile, whisk together the batter: 1/4 cup cornstarch, 1/4 cup flour, 1/2 tsp baking powder, 1 egg, and 1/4 cup cold water until smooth. Mince 4 cloves of garlic and 2 tbsp of ginger. Measure out 1/2 cup chicken stock, 2 tbsp rice vinegar, 2 tbsp hoisin sauce, and 3 tbsp sugar for the sauce. Prepare a slurry by mixing 2 tsp cornstarch with 1 tbsp cold water.
- Fry the Chicken
Heat 4 cups of vegetable oil in a heavy pot or wok to 325°F. Drain any excess marinade from the chicken, then toss the pieces in the prepared batter until thoroughly coated. Working in batches to avoid crowding, carefully add the chicken pieces to the hot oil. Fry for 4-5 minutes until lightly golden and just cooked through. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Let the chicken rest for 5 minutes.
- Make the Sauce and Second Fry
While the chicken rests, pour off all but 2 tbsp of the frying oil. Heat the oil over medium-high heat. Add 8 dried red chili peppers and stir for 30 seconds until fragrant. Add the minced garlic and ginger and stir-fry for another 30 seconds, taking care not to burn them. Pour in the chicken stock, rice vinegar, hoisin sauce, and sugar. Bring to a simmer, stirring to dissolve the sugar.
- Glaze and Finish
Give the cornstarch slurry a final stir and slowly drizzle it into the simmering sauce while whisking constantly. Cook for 1-2 minutes until the sauce thickens into a glossy, coating consistency. Turn the heat to low. Increase the oil temperature to 375°F. Fry the par-cooked chicken in batches again for 1-2 minutes until deeply golden brown and extra crispy. Drain briefly, then immediately add the hot, crispy chicken to the sauce. Toss vigorously until every piece is beautifully coated. Transfer to a serving plate and garnish with sesame seeds and scallions.
- Calories:520 kcal
- Protein:32 g
- Carbohydrates:42 g
- Sugar:18 g
- Salt:1.2 g
- Energy:2175 kJ
- Fat:24 g
There’s a specific craving that hits me every time—that perfect storm of sweet, salty, and spicy, all wrapped up in a shatteringly crisp, impossibly tender bite. It’s what keeps me ordering the same takeout box, but it’s also what drove me to finally perfect a homemade version. My quest for the ultimate general tso’s chicken ended not in a restaurant kitchen, but at my own stovetop, after learning a simple truth from the experts at Serious Eats: the magic is all in the double-fry.
What Is General Tso’s Chicken, Anyway?
Let’s clear the air: this beloved dish isn’t a centuries-old Chinese recipe. Its origin story is more deliciously modern legend. Named for a 19th-century military leader, the dish as we know it—those glossy, sticky-sweet, chili-spiked morsels—was likely born in New York City in the 1970s. It’s a Chinese-American invention, a beautiful culinary hybrid designed for the Western palate. And honestly? Knowing that makes me love it even more. It’s a dish born of adaptation and flavor-chasing, just like our home cooking.
Crafting That Iconic Flavor Profile
The soul of this meal is its balance. You want that bold, vinegary punch that wakes up your taste buds, a deep molasses-like sweetness to round it out, and just enough dried chili heat to linger on the back of your tongue. The sauce should be glossy and clingy, not a thin pool. Achieving this starts with your aromatics: a hefty dose of fresh ginger and garlic, sizzled just until fragrant but not burnt.
The Secret to Truly Great General Tso’s Chicken
Texture is everything here. The chicken must be juicy inside with a craggy, shattering crust that stands up to the sauce. My ‘aha!’ moment? The double-fry method. You fry the battered chicken pieces once at a moderate temperature to cook them through and set the coating. Then, you let them drain and cool slightly before a second, hotter fry. This second blast creates that legendary, chip-like crunch that won’t go soggy when you toss it in the glossy glaze. It’s a game-changer.
A Pro-Tip for the Sauce
Here’s where many recipes falter: a broken, separated sauce. The key is a proper slurry. Whisk your cornstarch into cold water or stock completely before adding it to the simmering liquid. Add it in a thin stream while stirring constantly, and watch the magic happen. The mixture will transform from a thin broth into a shiny, velvety cloak ready to embrace your crispy chicken. Patience here pays off in a silky-smooth finish.
Serving & Pairing Beyond the Obvious
Sure, steamed rice is the classic companion, soaking up every last drop of that addictive glaze. But let’s get creative. For a lighter option, try it over a big bed of crunchy shredded iceberg lettuce and scallions. Beverage-wise, a crisp, off-dry Riesling or a hoppy IPA cuts through the richness beautifully. And for an unexpected side? Quick-pickled cucumber slices add a bright, acidic crunch that cleanses the palate between bites.
Variations for Every Kitchen
No deep fryer? No problem. For a slightly lighter version, you can achieve a fantastic bake-and-blast method: bake the coated chicken on a rack at high heat until cooked, then finish under the broiler for crispness. Need it gluten-free? Swap the all-purpose flour in the batter for cornstarch and a GF flour blend, and use tamari instead of soy sauce. For a vegetarian twist, cubed firm tofu or cauliflower florets work wonders, though you’ll need to adjust frying times.
This dish is a dream for the organized cook. You can prep the sauce components a day ahead and store them in the fridge. The chicken can be cut and marinated overnight, too. For the crispiest results, I recommend frying just before serving. However, leftovers (if you’re lucky enough to have them!) keep surprisingly well. Store them in an airtight container in the fridge for up to 3 days. Reheat in a single layer on a baking sheet in a 400°F oven for about 10 minutes to restore the crunch.
Your General Tso’s Questions, Answered
Can I use chicken breast instead of thigh? You can, but I strongly recommend thighs. Breast meat dries out faster and lacks the rich flavor and forgiving texture of dark meat, which stays succulent through the double-frying process.
My sauce is too thick/too thin. Help! Too thick? Whisk in a splash of water or chicken stock. Too thin? Make a quick extra slurry of 1 tsp cornstarch and 1 tbsp cold water, then whisk it into the simmering sauce.
How spicy is this? The heat level is totally adjustable! The dried chiles provide a background warmth. For less heat, remove the seeds from the chiles before frying. For more, add a teaspoon of chili-garlic sauce to the sauce mixture.
So, there you have it. The path to takeout-quality glory, right from your own kitchen. It’s a project, but one that fills your house with the most incredible aromas and ends with a plate of pure, crispy joy. Trust the process, embrace the double-fry, and prepare to never look at a delivery menu the same way again. Now, go preheat that oil—I can’t wait to hear how your version turns out!
