Name: General Tso's Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1.5 pounds boneless, skinless chicken thighs or breasts; 1 large egg; 1 cup cornstarch; 1 teaspoon salt; ½ teaspoon white pepper; Vegetable or peanut oil, for frying; ½ cup chicken broth; ¼ cup low-sodium soy sauce; 3 tablespoons rice vinegar; 2 tablespoons hoisin sauce; 3 tablespoons granulated sugar; 1 tablespoon cornstarch (for sauce); 2 teaspoons sesame oil; 1 teaspoon chili paste or red pepper flakes; 1 tablespoon vegetable oil (for stir-fry); 2 teaspoons fresh ginger, minced; 2 cloves garlic, minced; 4–6 dried red chiles (optional); Sliced green onions, for garnish; Sesame seeds, for garnish

This recipe for General Tso chicken guides you through creating a crispy, fried chicken with a classic sweet and savory sauce.

Ingredients

For the chicken and frying

1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 large egg
1 cup cornstarch
1 teaspoon salt
½ teaspoon white pepper
Vegetable or peanut oil, for frying

For the sauce

½ cup chicken broth
¼ cup low-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons hoisin sauce
3 tablespoons granulated sugar
1 tablespoon cornstarch
2 teaspoons sesame oil
1 teaspoon chili paste or red pepper flakes, to taste

For the stir-fry

1 tablespoon vegetable oil
2 teaspoons fresh ginger, minced
2 cloves garlic, minced
4–6 dried red chiles (optional, for heat)
Sliced green onions, for garnish
Sesame seeds, for garnish

Instructions

Prepare the chicken: In a large bowl, whisk the egg. Add the cut-up chicken pieces, salt, and white pepper, tossing until the chicken is well-coated. Add the cornstarch and toss again to completely coat the chicken.
Fry the chicken: Heat 1–2 inches of oil in a large skillet or wok over medium-high heat until it reaches 350°F. Fry the chicken in batches for 4–5 minutes, turning occasionally, until golden brown and cooked through. Remove the cooked chicken with a slotted spoon and drain on a paper towel-lined plate.
Mix the sauce: In a small bowl, whisk together all the sauce ingredients: chicken broth, soy sauce, rice vinegar, hoisin, sugar, cornstarch, sesame oil, and chili paste. Set it aside.
Sauté aromatics: Carefully pour out the frying oil, leaving about 1 tablespoon in the wok. Heat the remaining oil over medium-high heat and add the minced ginger and garlic. If using, add the dried red chiles. Sauté for about 30 seconds, until fragrant.
Finish the sauce: Whisk the prepared sauce mixture again and pour it into the hot skillet. Bring to a boil, stirring constantly, until the sauce thickens and becomes glossy.
Combine and serve: Return the fried chicken to the skillet with the sauce. Toss the chicken quickly to coat it evenly. Garnish with sliced green onions and sesame seeds. Serve immediately with rice.