General Tso's Chicken Recipe

Name: General Tso's Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons cornstarch; 2 large eggs; 1 lb boneless skinless chicken thighs, cut into thirds; 1 teaspoon cornstarch; 2 tablespoons rice wine (sake); 1 ½ tablespoons rice vinegar; 2 tablespoons soy sauce; 1 tablespoon sugar; 2 teaspoons Chinese chili sauce (sriracha); 2 slices fresh ginger, quarter-sized, diced; 5 red dried chili pods (Arbol Chili Pods); ½ teaspoon sesame oil; 1 garlic clove, diced (or, 8 spritzes of garlic juice); ½ tablespoon pineapple juice; peanut oil (for deep frying, see recipe); 4 cups steamed broccoli; 2 cups white rice, cooked

Servings: persons

3 tablespoons cornstarch
2 large eggs
1 lb boneless skinless chicken thighs, cut into thirds
1 teaspoon cornstarch
2 tablespoons rice wine (sake)
1 ½ tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons Chinese chili sauce (sriracha)
2 slices fresh ginger, quarter-sized, diced
5 red dried chili pods (Arbol Chili Pods)
½ teaspoon sesame oil
1 garlic clove, diced (or, 8 spritzes of garlic juice)
½ tablespoon pineapple juice
peanut oil (for deep frying, see recipe)
4 cups steamed broccoli
2 cups white rice, cooked

1
In a large bowl, use a whisk to thoroughly blend the first portion of cornstarch and the eggs.
2
Add the chicken and toss to coat.
3
In a small canning jar, prepare the sauce mixture by combining the second portion of cornstarch with the wine, vinegar, soy sauce, sugar, chili sauce, ginger, dried chilies, sesame oil, garlic, and pineapple juice.
4
Shake to mix thoroughly.
5
First-Stage Frying: Heat 1-2 inches (24 fl oz should give you sufficient depth) of peanut oil in a wok on medium high heat (350-400 degrees F).
6
Fry the chicken in small batches, 4 to 5 minutes, just long enough to cook the chicken through.
7
Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
8
After all the chicken is cooked, dump the peanut oil into a heat-proof bowl (metal, Pyrex, etc).
9
(You need a little oil for the next step; and, the rest of the oil can be used again, next time you make General Tso's.
10
).
11
Second-Stage Frying: Put a tablespoon of the peanut oil back in the wok.
12
Return the chicken to the wok and stir-fry until the pieces are crispy brown.
13
The Generals Favorite Sauce: Shake up the sauce mixture one last time, and add it to the wok, tossing the chicken and sauce over the heat until the sauce thickens (1-2 minutes).
14
Serve immediately.

837

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons cornstarch, 2 large eggs, 1 lb boneless skinless chicken thighs, cut into thirds, 1 teaspoon cornstarch, and more.

Yes, General Tso's Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

General Tso's Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions