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A wok filled with authentic General Tso's chicken with a knife and sliced scallions on the side.
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5 / 6 votes

Authentic General Tso’s Chicken

Made with wok-seared crispy chunks of boneless chicken thighs and a sweet and spicy sauce, General Tso's chicken is an enduring Chinese takeout favorite. This version is so much better.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Entree
Cuisine: Chinese
Servings: 2 servings
Calories: 757

Ingredients

For the crispy chicken

  • 10 dried red chiles, such as tien tsin
  • Hot water
  • 10 1/2 ounces boneless, skinless chicken thighs, cut into 1-inch (2-cm) dice
  • 1 3/4 cups cornstarch, seasoned with 1/4 teaspoon salt and 1/4 teaspoon pepper
  • 1/2 thumb-sized piece of fresh ginger, peeled and finely sliced
  • 2 cloves garlic, finely sliced
  • 2 scallions, finely sliced
  • Mild vegetable oil

For the General Tso sauce

  • 2 tablespoons granulated sugar
  • 1 teaspoon Sriracha sauce
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon oyster sauce
  • 1/2 tablespoon black rice vinegar
  • 1 tablespoon light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1/4 cup water

For the marinade

  • 1 teaspoon sesame oil
  • 1/2 teaspoon granulated sugar
  • 1 tablespoon light soy sauce
  • 1 large egg, lightly beaten

To serve

  • Sliced red chile, sliced scallions, steamed rice, and flash-fried green vegetables (optional)
US - Metric

Instructions

Soak the chiles

  • Soak the dried red chiles in hot water until slightly softened, 10 to 20 minutes. Drain in a colander or fine mesh sieve.

Make the General Tso sauce

  • Mix the sauce ingredients together in a small bowl.

Marinate the chicken

  • Whisk the marinade ingredients together in a medium bowl. Add the chicken to the bowl and massage the marinade ingredients into the meat. Let the chicken marinate while the peppers finish soaking.
  • Sprinkle the seasoned cornstarch over the chicken and massage until each piece of meat separates and has a dry dusty white coating.

Fry the chicken

  • In a wok over medium-high heat, heat 2 inches (5 cm) of oil to 350°F (180°C). Working in batches, if necessary, deep-fry the coated chicken until light golden brown, 4 to 5 minutes. Transfer the chicken to a plate lined with paper towels.
  • Carefully pour out the oil from your wok into a heatproof bowl to cool and give your wok a quick wipe with a paper towel. Place the wok back on the stove and bring 1 tablespoon of vegetable oil to a high heat. Add in your ginger, garlic, and scallions and stir-fry until fragrant, about 30 seconds.
  • Stir in the soaked chiles, followed immediately by the sauce mixture. Bring the sauce to a vigorous boil until syrupy, 2 to 3 minutes. Add the deep-fried meat, tossing the wok a few times so that the sauce fully coats the chicken.

Serve

  • Sprinkle with the sliced red chile and scallions, if desired, and serve immediately with steamed rice and flash-fried green vegetables.

Nutrition

Serving: 1portion | Calories: 757kcal | Carbohydrates: 82g | Protein: 35g | Fat: 31g | Saturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 234mg | Sodium: 1224mg | Fiber: 2g | Sugar: 19g