General Tso's Chicken

Prep time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Servings: 4 servings

Country of Origin

Chinese-American / Hunanese Diaspora

Description

Arguably the most iconic Chinese-American takeout dish on earth. Chunky, dark-meat chicken is marinated, dredged in an airy batter, and deep-fried twice to achieve an uncompromising, shattering crunch. The chicken is then quickly tossed in a fiery, sweet, and tangy glaze infused with garlic, ginger, and dried red chilies.

Presentation & How It's Eaten

The golden nuggets are piled high onto a platter, shimmering under a thick red-brown reduction. Traditionally, the perimeter of the dish is bordered by freshly steamed bright green broccoli florets.

Ingredients

• 450g (1 lb) boneless, skinless chicken thighs (cut into 1-inch chunks)

• 8-10 dried whole red chilies

• 3 cloves garlic (minced)

• 1 tbsp fresh ginger (minced)

• 2 scallions (sliced into fine rounds)

• Oil for deep frying (corn, peanut, or canola)

• 1 head of broccoli (cut into florets and steamed for plating)

Chicken Marinade:

• 1 tbsp light soy sauce

• 1 tbsp Shaoxing wine

• 1 egg white

• 3 tbsp cornstarch

Crispy Dredge Coating:

• 1/2 cup cornstarch

• 1/4 cup all-purpose flour

• 1/2 tsp baking powder

The General's Sauce:

• 3 tbsp granulated sugar

• 2.5 tbsp light soy sauce

• 1 tsp dark soy sauce

• 2 tbsp rice vinegar

• 1 tbsp Chinese black vinegar

• 1 tbsp tomato paste or ketchup

• 1/2 cup chicken stock

• 1 tsp cornstarch

Step-by-Step Directions

1. Marinate: Whisk the light soy sauce, Shaoxing wine, egg white, and cornstarch in a bowl. Add the chicken chunks and coat thoroughly; marinate for 20 minutes.

2. Dredge: Mix the dry cornstarch, flour, and baking powder together in a wide bowl. Take the marinated chicken pieces and press them firmly into the dry flour mix, ensuring every single crevice is covered in a shaggy coating.

3. First Fry (Cook Through): Heat 2 inches of oil in your wok to 150°C (300°F). Working in batches, drop the chicken pieces in one by one and fry for 3–4 minutes until they are a pale golden color. Remove with a slotted spoon to drain.

4. Second Fry (The Crunch): Crank the heat up until the oil reaches 190°C (375°F). Toss all the chicken back into the scorching oil for 1–2 minutes until the exterior turns an aggressive, deep golden-brown and feels completely hard to the touch. Drain well.

5. Build Glaze Base: In a clean pan, add 1 tablespoon of oil over medium-high heat. Fry the dried chilies, minced garlic, and ginger for 30 seconds. Pour in the premixed sauce ingredients. Bring to a hard boil until it transforms into a thick, syrupy glaze.

6. Coat & Serve: Dump the super crispy chicken into the boiling sauce alongside the scallions. Toss rapidly for no more than 15 seconds so every piece is lacquered in sauce without losing its crispness. Pour onto a plate surrounded by your steamed broccoli border.

Cooking Tips

• The Double Fry Secret: Deep frying the meat twice is mandatory. The first lower-temperature pass cooks the chicken through, while the second flash-fry boils off any surface moisture to guarantee the coating stays crunchy even under a heavy sauce glaze.

Nutrition Facts

(Estimated per serving)

• Calories: ~460 kcal

• Total Fat: 20g

• Saturated Fat: 3.5g

• Cholesterol: 110mg

• Sodium: ~830mg

• Total Carbohydrates: 39g

• Dietary Fiber: 2g

• Sugars: 13g

• Protein: 29g