General Tso's Chicken (左宗棠鸡)
This authentic recipe for General Tso's Chicken delivers a restaurant-quality dish with incredibly crispy chicken and a perfectly balanced tangy, savory, and spicy sauce. Forget takeout—this is the real deal!
Equipment
- 1 Wok or Dutch oven (for frying)
- 1 Cooking thermometer
- 1 Spider Strainer or slotted spoon
- 2 Small Bowl (for sauce)
- 1 Medium bowl
Ingredients
For the Chicken
- 1 lb chicken thighs (450g) boneless, skinless , cut into 1-inch pieces
- 1 large egg yolk
- ¼ tsp salt
- 6 tbsp cornstarch (50g)
- 3-4 cups neutral oil for frying (e.g., canola, vegetable, or peanut oil)
For the Sauce
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 tbsp light soy sauce
- 1 tbsp white vinegar (or rice vinegar)
- 1 tbsp granulated sugar
- 1 tsp cornstarch
- 2 tbsp water
- 2 tsp chili oil (10g)
- 5-8 whole dried red chilies cut into ½-inch segments
Instructions
- Prepare the Sauce: In a small bowl, whisk together all the sauce ingredients: minced ginger, garlic, light soy sauce, white vinegar, sugar, 1 tsp cornstarch, water, and chili oil. Set aside.
- Marinate the Chicken: In a medium bowl, combine the chicken pieces, egg yolk, and salt. Mix thoroughly until the chicken is well-coated.
- Heat the Oil: Pour the frying oil into a wok or large, deep pot. Heat over medium-high heat until the oil reaches 180°C / 350°F.
- Coat the Chicken: Once the oil is at temperature, add the 6 tbsp of cornstarch to the marinated chicken. Toss immediately and vigorously until every piece is evenly and lightly coated.
- Fry the Chicken: Carefully place the chicken pieces into the hot oil one at a time. Fry in batches if necessary to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until deep golden brown and crispy.
- Drain the Chicken: Remove the chicken with a spider strainer or slotted spoon and transfer to a wire rack to drain excess oil.
- Make the Sauce: Carefully pour the hot oil out of the wok into a heatproof container, leaving about 1 tablespoon of oil in the wok. Place the wok over medium-high heat. Add the dried red chili segments and stir-fry for 15-30 seconds until fragrant.
- Thicken the Sauce: Give the sauce mixture a quick stir to recombine the cornstarch, then pour it into the wok. Cook, stirring constantly, for about 30 seconds until the sauce bubbles and thickens to a glossy consistency.
- Finish the Dish: Add the fried chicken back to the wok. Toss everything quickly for about 30 seconds to coat the chicken in the sauce.
- Serve: Transfer immediately to a plate and serve hot with steamed rice.
Notes
General Tso's Chicken (左宗棠鸡)
This authentic recipe for General Tso's Chicken delivers a restaurant-quality dish with incredibly crispy chicken and a perfectly balanced tangy, savory, and spicy sauce. Forget takeout—this is the real deal!
Serves: 2-3 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Nutrition Info (per serving, approx. 1/3 of recipe)
- Calories: 550 kcal
- Protein: 35g
- Fat: 30g
- Carbohydrates: 32g
- (Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included.)