general tso chicken recipe

General Tso Chicken Recipe

This General Tso chicken recipe brings the bold flavors of your favorite Chinese takeout right to your kitchen. Crispy, twice-fried chicken is coated in a rich, sweet, tangy, and slightly spicy sauce made with soy sauce, garlic, ginger, and dried chilies. Served over steamed rice with broccoli, this homemade dish is perfect for a satisfying family dinner. Discover more flavorful recipes like General Tso Chicken Recipe right here.

Ingredients

Chicken

  • 4 cups vegetable oil, for frying
  • 1 large egg
  • 1½ pounds skinless, boneless chicken thighs, cut into 1½-inch pieces
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 pinch white pepper
  • 1 cup cornstarch

Sauce

  • 2 tablespoons vegetable oil
  • 3 tablespoons chopped green onion
  • 1 clove garlic, minced
  • 6 dried whole red chilies
  • 1 strip orange zest
  • ½ cup white sugar
  • ¼ cup soy sauce
  • 3 tablespoons chicken broth
  • 2 tablespoons peanut oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • ¼ teaspoon ground ginger
  • 2 teaspoons cornstarch
  • ¼ cup water

Directions

  • Heat the vegetable oil in a deep fryer or large saucepan to 375°F (190°C).
  • In a large bowl, whisk the egg until smooth.
  • Add the chicken pieces, salt, sugar, and white pepper, mixing well.
  • Gradually stir in the cornstarch until each piece of chicken is evenly coated.
  • Fry the chicken in small batches for about 3 minutes, or until lightly golden.
  • Remove the chicken and let it rest while frying the remaining batches.
  • Fry the chicken a second time for about 2 minutes until deep golden brown and extra crispy.
  • Transfer the chicken to a paper towel-lined plate to drain.
  • Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat.
  • Add the green onion, garlic, dried chilies, and orange zest, stirring for 1 to 2 minutes until fragrant.
  • Stir in the sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and ground ginger.
  • Bring the sauce to a boil and cook for about 3 minutes.
  • In a small bowl, whisk the cornstarch with the water until smooth.
  • Pour the cornstarch mixture into the sauce and cook until it thickens, about 1 minute.
  • Add the crispy chicken to the sauce and toss until every piece is evenly coated.
  • Reduce the heat to low and cook for about 3 minutes, allowing the chicken to absorb the flavorful sauce.
  • Serve immediately with steamed white rice and broccoli, if desired.

Preparation Details

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Servings: 6
  • Yield: 6 servings