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General Tso's Chicken Recipe - Crispy, Sweet, and Spicy Takeout Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
  • For the Marinade/Coating: 1 large egg
  • 1/2 cup cornstarch (plus 2 teaspoons for the sauce)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry (optional but recommended)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon white or black pepper
  • For the Sauce: 1/4 cup low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons sugar (or 2 tablespoons sugar + 1 tablespoon honey)
  • 2 teaspoons hoisin sauce (optional for depth)
  • 2 teaspoons cornstarch
  • 1/2 cup water or low-sodium chicken broth
  • Aromatics and Heat: 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 6–8 dried red chilies or 1–2 teaspoons crushed red pepper (adjust to taste)
  • 1–2 teaspoons toasted sesame oil
  • For Frying and Finish: Neutral oil for frying (canola, peanut, or vegetable)
  • 2–3 scallions, sliced (white and green parts separated)
  • 1 tablespoon toasted sesame seeds (optional)
  • To Serve: Steamed rice and steamed broccoli (optional but great)

Method
 

  1. Prep the chicken: Pat the chicken pieces dry. In a bowl, whisk the egg, soy sauce, and Shaoxing wine. Add chicken and toss to coat. In a separate bowl, mix 1/2 cup cornstarch, flour, salt, and pepper. Dredge the egg-coated chicken in the dry mixture until each piece is well covered. Set aside while you heat the oil.
  2. Mix the sauce: In a measuring cup, whisk soy sauce, rice vinegar, sugar, hoisin, water or broth, and 2 teaspoons cornstarch until smooth. Set near the stove.
  3. Heat the oil: In a deep skillet or wok, add 1 to 1.5 inches of oil. Heat to about 350–365°F. If you don’t have a thermometer, drop in a small bit of coating—it should sizzle quickly and rise to the top.
  4. Fry the chicken (first fry): Fry in batches without crowding, 3–4 minutes, until lightly golden and just cooked. Transfer to a wire rack or paper towel–lined tray.
  5. Fry again (second fry): Increase oil heat slightly to maintain 360–370°F. Fry the chicken a second time for 1–2 minutes until deep golden and very crisp. Drain and set aside. This step locks in crunch.
  6. Stir-fry aromatics: Pour off the oil, leaving 1 tablespoon in the pan. Add dried chilies (or crushed red pepper), garlic, ginger, and the white parts of the scallions. Stir-fry 30–45 seconds until fragrant but not browned.
  7. Thicken the sauce: Stir the sauce again (cornstarch settles), then pour into the pan. Cook over medium heat, stirring, until glossy and thick, about 1–2 minutes. Add sesame oil for a nutty finish.
  8. Combine: Add the fried chicken to the pan and toss quickly to coat every piece. If sauce seems too thick, splash in a tablespoon of water to loosen. Turn off the heat. Garnish with green scallion tops and sesame seeds.
  9. Serve: Plate over hot steamed rice with broccoli on the side. Eat immediately for peak crispiness.