Description
General Tso’s Chicken is a bold and satisfying Chinese American favorite known for its crispy fried chicken coated in a glossy, sweet, savory, and lightly spicy sauce. This version delivers restaurant style texture and flavor using simple pantry ingredients, careful frying technique, and a balanced sauce that clings perfectly to each bite. It is ideal for home cooks who want dependable results and rich flavor without relying on takeout.
Ingredients
Vegetable oil for deep frying
Large egg, whisked until smooth
Skinless boneless chicken thighs cut into bite size pieces
Salt for seasoning the chicken
White sugar to balance savory flavors
White pepper for gentle heat
Cornstarch for coating the chicken
Vegetable oil for stir frying the aromatics
Green onions finely chopped
Fresh garlic minced
Dried whole red chilies
Fresh orange zest strip
White sugar for the sauce base
Soy sauce such as San J Tamari Gluten Free Soy Sauce, Coconut Secret Coconut Aminos, or Ocean’s Halo Soy Sauce
Chicken broth for depth
Peanut oil for richness
Rice vinegar for tang
Sesame oil for aroma
Ground ginger
Cornstarch for thickening
Water to create the slurry
Instructions
Heat vegetable oil in a deep fryer or heavy saucepan until it reaches frying temperature and remains steady.
Whisk the egg in a large bowl then add chicken pieces along with salt, sugar, and white pepper and mix until evenly coated.
Add cornstarch gradually while tossing the chicken until each piece is fully coated with a dry sticky layer.
Lower chicken pieces gently into the hot oil in small batches and fry until light golden and floating.
Transfer fried chicken to a paper towel lined plate and allow it to rest while frying remaining batches.
Return the first batch of chicken to the oil and fry again until deep golden and very crisp then drain well.
Heat vegetable oil in a wok or large skillet over high heat and add green onions, garlic, dried chilies, and orange zest.
Stir constantly until fragrant and lightly golden without burning.
Add sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and ground ginger and bring to a rolling boil.
Whisk cornstarch with water until smooth then stir into the sauce and cook until thick and glossy.
Add the crispy chicken to the sauce and gently toss until evenly coated and heated through.
Reduce heat and cook briefly so the chicken absorbs flavor while staying crisp.
Notes
Maintain oil temperature throughout frying to ensure crisp texture and even cooking.
Double frying is essential for chicken that stays crunchy after being coated in sauce.
Taste the sauce before thickening and adjust sweetness or tang gradually.
Prepare all ingredients before cooking since the stir fry process moves quickly.
Serve immediately for best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Deep Frying and Stir Frying
- Cuisine: Chinese American