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Better-Than-Takeout General Tso's Chicken

A classic, ultra-crispy homemade General Tso's Chicken recipe featuring juicy chicken thighs tossed in a sweet, savory, and spicy glossy ginger-garlic sauce. Better and fresher than any takeout.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs chicken thighs boneless, skinless, cut into 1-inch cubes
  • 1 tbsp soy sauce
  • 1 tbsp rice wine or dry sherry
  • 1 large egg white
  • 1 cup cornstarch for coating
  • oil for frying
Sauce & Aromatics
  • 0.5 cup chicken stock
  • 3 tbsp soy sauce low sodium preferred
  • 2 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 3 tbsp brown sugar packed
  • 1 tbsp garlic minced
  • 1 tbsp ginger minced
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 6-10 dried red chilies whole
  • 2 stalks green onions chopped, for garnish

Equipment

  • Wok or Large Skillet
  • Mixing bowls
  • Whisk
  • Wire rack

Method
 

  1. Combine cubed chicken, 1 tbsp soy sauce, rice wine, and egg white in a bowl. Let marinate for 10 minutes.
  2. Place cornstarch in a shallow dish. Dredge chicken pieces in cornstarch, pressing to adhere. Shake off excess.
  3. Heat oil in a wok or deep pan to 350°F (175°C). Fry chicken in batches for 3-4 minutes until golden. Drain on wire rack.
  4. For extra crispiness (optional), increase heat to 375°F (190°C) and flash fry chicken again for 1-2 minutes.
  5. In a small bowl, whisk chicken stock, 3 tbsp soy sauce, rice vinegar, hoisin, brown sugar, and sesame oil.
  6. Heat 1 tbsp oil in a wok. Stir-fry dried chilies for 10 seconds, then add ginger and garlic for 30 seconds.
  7. Pour in the sauce mixture and bring to a boil. Stir in the cornstarch slurry to thicken.
  8. Toss fried chicken into the sauce until evenly coated. Garnish with green onions and serve immediately.

Notes

Serve with steamed broccoli and jasmine rice.