Chinese Cuisine

General Tso’s Chicken Recipe – Chinese Special

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General Tso’s Chicken Recipe – Chinese Special

General Tso’s Chicken is a beloved Chinese-American classic featuring crispy fried chicken coated in a glossy sauce that’s equal parts sweet, tangy, and spicy. This takeout favorite balances bold flavors with a satisfying crunch, making it an irresistible main dish that pairs perfectly with steamed rice or noodles.

  • Prep Time25 min
  • Cook Time25 min
  • Total Time50 min

General Tso’s Chicken Ingredients :

  • CHICKEN
  • 8 cups vegetable oil (2 liters), for frying
  • 1 cup rice wine (240 mL)
  • 1/4 cup soy sauce (60 mL)
  • 1 lb boneless, skinless chicken thighs (455 g), cubed
  • 1 cup flour (125 g)
  • 1 tablespoon salt
  • GENERAL TSO’S SAUCE
  • 1 tablespoon vegetable oil
  • 2 cloves fresh garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup dried chili pods (45 g)
  • 1/4 cup rice wine (60 mL)
  • 1/4 cup soy sauce (60 mL)
  • 1/4 cup rice wine vinegar (60 mL), can substitute with white wine vinegar
  • 1/4 cup sugar (50 g)
  • CORNSTARCH SLURRY
  • 1/2 tablespoon cornstarch
  • 1/2 tablespoon water
  • GARNISH
  • 1/4 cup green onions (35 g), chopped
  • White rice

How To Make General Tso’s Chicken

1

In a large bowl, combine 1 cup of rice wine (240 ml) and ¼ cup of soy sauce (60 ml) with the cubed chicken thighs. Stir well and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.

2

Remove the chicken from the marinade and coat each piece thoroughly in the flour mixture.

3

Fill a Dutch oven or large pot with vegetable oil, ensuring it’s at least 2 inches (5 cm) deep. Heat the oil to 365°F (185°C). Carefully place the chicken pieces into the hot oil, stirring occasionally. Fry until golden brown, approximately 4-5 minutes. Remove the chicken from the oil and drain on paper towels or a wire rack.

4

In a large skillet over medium-high heat, add one tablespoon of vegetable oil. Sauté the garlic and ginger, stirring frequently for about one minute.

5

Stir in the dried chili pods and continue stirring for 30 seconds. Add rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until the mixture begins to bubble.

6

Add the cornstarch slurry, stirring constantly. The sauce should thicken in about a minute.

7

Add the fried chicken pieces to the skillet, stirring to coat them evenly with the sauce.

8

Remove the skillet from the heat and garnish with chopped green onions. Serve with rice.

Recipe Notes:

Cut chicken into uniform bite-sized pieces for even frying and crispiness.

Coat lightly in cornstarch or flour before frying for that signature crunchy shell.

Fry in small batches to keep oil temperature stable and prevent soggy coating.

Stir the sauce until glossy before tossing in the chicken to evenly coat.

Garnish with green onions or dried chilies for authentic flavor and presentation.

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