General Tso's Chicken

The takeout container was still warm from the car ride home, that familiar steam escaping when I peeled back the lid. I was twelve years old and absolutely convinced that General Tso's Chicken was the most sophisticated thing I'd ever eaten. My mother would raise an eyebrow at the deep-fried indulgence but eventually stopped fighting it. Now making it in my own kitchen, I understand why that bright orange sauce sparked such joy. The balance of sweet and heat hits something primal in the tastebuds.

My friend Sarah came over for what I promised would be a casual weeknight dinner. She ended up hovering over the wok, watching the sauce bubble and thicken like it was magic. We ended up eating standing up, plucking pieces straight from the pan while the rice sat forgotten on the counter. Some meals are meant to be experienced that way.

Ingredients

• Boneless chicken thighs: Thighs stay juicy through the double-cooking process unlike breast meat which can dry out
• Cornstarch and flour mixture: This combination creates that signature crunch that stands up to the sauce
• Hoisin sauce: The fermented bean paste adds depth that sugar alone cannot achieve
• Dried red chilies: They infuse the oil with heat without making the dish painfully spicy
• Shaoxing wine: Even a splash adds that restaurant-quality aroma you cannot fake

Instructions

Prep the chicken for coating:

Whisk the eggs with soy sauce, sesame oil, and white pepper until fully combined. Toss the chicken pieces in the mixture and let them sit while you prepare the coating.

Create the crispy coating:

Mix the cornstarch and flour in a shallow dish. Dredge each piece of chicken thoroughly, shaking off the excess so the coating stays light.

Fry until golden:

Heat your oil to 180°C and fry the chicken in batches. Do not overcrowd the pan or the temperature will drop and the chicken will become soggy.

Mix the sauce base:

Combine the chicken broth, soy sauce, vinegar, hoisin, sugar, and Shaoxing wine. Whisk the cornstarch slurry separately and stir it in just before cooking.

Bloom the aromatics:

Heat fresh oil in your wok and add the dried chilies, garlic, and ginger. Let them sizzle for about a minute until the fragrance fills your kitchen.

Save

This recipe has become my go-to for dinner parties because people literally gasp when they see it coming to the table. Something about that glistening sauce and mountain of crispy chicken feels like a celebration.

The Secret to Perfect Crisp

Oil temperature is everything and a kitchen thermometer is worth every penny. When the oil drops below 180°C the chicken absorbs too much fat and turns greasy. I learned this the hard way after dozens of disappointing batches.

Making It Your Own

My sister uses orange juice instead of some of the broth and the result is brighter and fruitier. You can dial the heat up or down by adjusting the chilies. The dish is remarkably forgiving once you understand the sauce balance.

Serving It Right

Steamed jasmine rice creates the perfect neutral canvas for all that bold flavor. I like to scatter extra sliced scallions and sesame seeds right before serving for that restaurant presentation.

• Put the rice on before you start frying so it is ready when you need it
• Have serving bowls warmed and ready because this dish tastes best hot
• Cut extra scallions because they disappear fast as a garnish

Save

There is nothing quite like the sound of that sauce hitting hot crispy chicken. Enjoy every bite.

Recipe Questions & Answers

→ What makes General Tso's chicken crispy?

The secret to crispy chicken is coating pieces in a cornstarch and flour mixture, then frying at 180°C (350°F) until golden. Thighs stay juicy while developing a crunch that holds up when tossed in sauce.

→ Can I make this less spicy?

Absolutely. Reduce dried chilies to 3-4 or omit entirely. Adjust chili flakes to taste—the sauce gets its flavor from hoisin and aromatics, so it remains delicious even without much heat.

→ Is there a lighter cooking method?

Yes. Instead of deep-frying, arrange coated chicken on a baking sheet and bake at 200°C (400°F) for 20-25 minutes, flipping halfway, or air-fry at 200°C for 12-15 minutes until crispy.

→ Can I use chicken breast instead of thighs?

Breasts work but may dry out faster. If using, reduce cooking time slightly and monitor closely. Thighs remain juicier and more forgiving during frying.

→ What sides pair well with this dish?

Steamed white rice is traditional. For variety, try fried rice, stir-fried bok choy or broccoli, or a cucumber salad with sesame dressing to balance the rich flavors.

→ How long does the sauce stay good?

The sauce can be made up to 2 days ahead and stored refrigerated. Reheat gently while stirring—cornstarch may thicken further when cooled, so add a splash of water if needed.