General Tso's Chicken
Crispy, bite-sized chicken pieces tossed in a sweet, savory, and slightly spicy sauce. This American-Chinese takeout classic is surprisingly easy to make at home and tastes even better than the restaurant version.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a medium bowl, combine the chicken cubes with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, salt, and white pepper.
- c.Mix thoroughly to coat all pieces. Let it marinate for at least 15-20 minutes at room temperature.
- 2
Step 2
- a.Prepare Sauce and Coating
- b.In a separate bowl, whisk together 1/4 cup soy sauce, rice vinegar, sugar, 2 tbsp Shaoxing wine, hoisin sauce, minced garlic, grated ginger, and sesame oil. Set aside.
- c.In a small cup, mix 1 tbsp cornstarch with 2 tbsp of water to create a slurry. Set aside.
- d.In a large, shallow dish or a large zip-top bag, combine 1/2 cup cornstarch and 1/4 cup all-purpose flour.
- 3
Step 3
- a.Coat and Fry the Chicken
- b.Add the egg white to the marinated chicken and mix until each piece is lightly and evenly coated.
- c.Working in batches, dredge the chicken pieces in the cornstarch-flour mixture, pressing gently to adhere. Shake off any excess.
- d.Heat 3 cups of oil in a wok or deep skillet over medium-high heat until it reaches 350°F (175°C).
- e.Carefully add the chicken to the hot oil, ensuring not to overcrowd the pan. Fry for 4-5 minutes per batch, until golden brown, crispy, and cooked through (internal temperature of 165°F or 74°C).
- f.Use a slotted spoon to remove the chicken and let it drain on a wire rack to maintain crispiness.
- 4
Step 4
- a.Blanch the Broccoli
- b.While the chicken is frying, bring a small pot of salted water to a boil.
- c.Add the broccoli florets and cook for 1-2 minutes until bright green and tender-crisp.
- d.Drain immediately and rinse with cold water to stop the cooking process. Set aside.
- 5
Step 5
- a.Make the Sauce and Assemble
- b.Carefully pour out the hot oil from the wok, leaving about 1 tablespoon behind.
- c.Place the wok over medium-high heat. Add the dried red chilies and stir-fry for 30 seconds until they darken slightly and become fragrant.
- d.Pour the prepared sauce mixture into the wok and bring it to a simmer.
- e.Give the cornstarch slurry a quick stir and whisk it into the sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
- f.Immediately add the fried chicken and blanched broccoli to the wok.
- g.Toss everything together quickly for about 1 minute to coat evenly in the sauce. Be careful not to over-mix, which can make the chicken soggy.
- 6
Step 6
- a.Garnish and Serve
- b.Transfer the General Tso's Chicken to a serving platter.
- c.Garnish with chopped scallions and serve immediately with steamed white or brown rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy chicken, you can double-fry it. Fry for 3 minutes, remove, and then fry again for 1-2 minutes just before tossing in the sauce.
- 2Use boneless, skinless chicken thighs for the juiciest, most flavorful result, as they don't dry out as easily as breast meat.
- 3Do not overcrowd the pan when frying. This lowers the oil temperature and results in soggy, greasy chicken. Fry in 2-3 batches if needed.
- 4Prepare all your ingredients (mise en place) before you start cooking. The stir-frying process is very fast.
- 5The sauce coats the chicken best when the chicken is still hot and crispy. Assemble and serve immediately for the best texture.
Adapt it for your goals.
Protein Swap
For a vegetarian version, substitute the chicken with firm tofu cubes (pressed well to remove moisture) or use shrimp for a seafood variation. Adjust frying times accordingly.
Adjust Spice LevelAdjust Spice Level
Control the heat by increasing or decreasing the number of dried red chilies. For a milder dish, use fewer chilies or remove the seeds before stir-frying.
Add More VegetablesAdd More Vegetables
Incorporate other vegetables like sliced bell peppers (red and green), onions, or water chestnuts. Add them to the wok after the chilies and stir-fry for a minute before adding the sauce.
Healthier PreparationHealthier Preparation
Instead of deep-frying, coat the chicken and bake it at 400°F (200°C) for 15-20 minutes, or cook it in an air fryer until golden and crispy.
Why this is on our healthy list.
Source of High-Quality Protein
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in Vitamins
Broccoli is packed with Vitamin C, a powerful antioxidant that supports the immune system, and Vitamin K, which is crucial for bone health and proper blood clotting.
Contains Beneficial Compounds
Garlic and ginger, key flavor components, contain compounds like allicin and gingerol, which are known for their anti-inflammatory and antioxidant properties.
Frequently asked questions
As a restaurant-style dish, it is indulgent and higher in calories, sodium, and fat due to the deep-frying method and sugary sauce. It's best enjoyed in moderation. To make it healthier, you can pan-fry, bake, or air-fry the chicken and reduce the amount of sugar in the sauce.