Chinese
General Tso's Chicken
Chicken pieces are coated in cornstarch and fried in a pot of oil, then tossed in a quick soy, vinegar, and chili sauce. The dish tastes sticky, salty-sweet, and mildly hot, with a crisp edge under the glaze.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- Cornstarch makes a thin crust that stays crisp under a thick sauce.
- Frying in small batches keeps the oil temperature steady.
- The sauce is mixed before frying so the chicken is not left sitting.
- A short simmer thickens the glaze without a long braise.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat the chicken dry and toss it with the cornstarch, salt, and pepper until every piece is coated.
- 2
Pour the peanut oil into a heavy pot and keep the oil below the halfway mark. Heat it over medium to 350°F. If the oil smokes, turn the heat off and let it cool before you continue.
- 3
Fry the chicken in two batches for about 4 minutes each, until the crust is golden and the center of the thickest piece reaches 165°F. Drain on a rack.
- 4
Carefully pour off the oil, leaving about 1 tablespoon in the pot. Cook the garlic and ginger over medium heat for 30 seconds.
- 5
Stir in the soy sauce, rice vinegar, brown sugar, ketchup, and red pepper flakes. Simmer 2 minutes, until the sauce looks glossy.
- 6
Return the chicken to the pot and toss to coat. Turn off the heat, stir in the scallions and sesame oil, and serve right away.
Pro tips
- Cut the thighs a similar size so the batches finish together.
- Do not crowd the pot, or the coating steams instead of crisping.
- Measure the sauce ingredients before you fry so the crust does not sit and soften.
Easy substitutions
- boneless chicken thighs
- boneless chicken breasts, still cooked to 165°F
- peanut oil
- vegetable oil
- brown sugar
- an equal amount of honey
Storage and reheating
Storage
Refrigerate leftovers in a sealed container for up to 3 days.
Reheating
Reheat in a skillet over medium heat until the chicken is hot, adding a splash of water if the sauce tightens.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 478
- Protein
- 34 g
- Carbs
- 36 g
- Fat
- 22 g
- Fiber
- 1 g
Moderate · Stovetop · Dairy-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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