Now you can make your own General Tso's Chicken right at home with crispy, juicy fried chicken perfectly coated in a sticky, sweet, tangy, and spicy sauce. This chicken's got it all!
Course Main Course
Cuisine American, Chinese
Keyword General Tso's Chicken
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Calories 504kcal
Author Michelle
Ingredients
1poundboneless skinless chicken thighscut into 1-inch pieces
Add chicken to a medium mixing bowl. Add Shaoxing wine, water, sesame seeds, sesame oil, salt, and pepper. Stir to coat chicken.
Add flour and cornstarch to chicken mixture. Stir again to coat. Set aside.
In a separate medium mixing bowl, combine all sauce ingredients. Stir to combine. Set aside.
Heat fryer or frying oil up to 335°F.
Fry battered chicken in small batches for about 4 minutes. Chicken should float to the top of the oil. Remove to paper towels to drain.
Once all chicken has been fried once, fry all chicken again, in small batches, for about 2-3 minutes, being careful not to burn. Remove again to paper towels. Set aside.
Heat 2 tablespoons oil in a large wok.
Add ginger, garlic, and chiles. Stir fry until fragrant.
Pour sauce into wok. Bring to a simmer. Add cornstarch slurry. Simmer until sauce is thick and glossy.
Stir in chicken. Stir immediately with steamed broccoli and rice.
Video
Notes
Nutrition facts do not include broccoli or rice.
This recipe is dairy free.
Most ingredients can be found in the ethnic section at your local grocer. If you can't find an ingredient at the store, I found everything I needed at Amazon, as well. (I'll leave product links in the ingredient list)
Dark soy will make your chicken that gorgeous dark, rich color.
Why fry it twice? The chicken will be soft after the first fry. The second fry makes sure it's super crispy.
Like it spicy? Leave some seeds in the red chiles. The more seeds you leave, the spicier it will be.
Don't have a wok? I really recommend one, as it works perfectly for this recipe and many other Asian and Asian-inspired recipes. However, in a pinch, a large skillet will do the trick.