Authentic General Tso's Chicken

Name: Authentic General Tso's Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 people
Ingredients: 2¼ lbs chicken thighs; 1 teaspoon light soy sauce; 1 teaspoon dark soy sauce; 1 teaspoon Shaoxing rice wine; 2 egg yolks; ⅔ cup corn starch; 3½ cups peanut oil; ¾ cup chicken stock; 2 tablespoon corn starch; 2 tablespoon rice vinegar; 2 tablespoon tomato paste; 4 tablespoon light soy sauce; 2 tablespoon dark soy sauce; ¼ cup brown sugar; 6 small dried red chiles; 6 tablespoon peanut oil; 2 teaspoon ginger; 2 teaspoon garlic; 2 teaspoon sesame oil; 1 tablespoon scallions; 1 tablespoon sesame seeds; 2 cups steamed white rice

User Reviews

5.0

45 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6 people
Calories
648 kcal
Course
Main Course
Cuisine
Chinese

Authentic General Tso's Chicken

Kaitlin Leblanc

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This Authentic General Tso's Chicken is the real deal. Use the links below to easily order the Shaoxing rice wine, light soy sauce, and dark soy sauce online. It's super easy! And be sure to use a wok ring when making this dish. Super important! This dish is one of our all-time favorites!

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Ingredients

Servings

FOR THE CHICKEN

2¼ lbs chicken thighs boneless, skinless, cut into 1 to 2-inch chunks
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon Shaoxing rice wine
2 egg yolks
⅔ cup corn starch
3½ cups peanut oil for frying, plus an extra tablespoon for the marinade mixture.

FOR THE SAUCE

¾ cup chicken stock unsalted
2 tablespoon corn starch
2 tablespoon rice vinegar can use Shaoxing wine
2 tablespoon tomato paste
4 tablespoon light soy sauce
2 tablespoon dark soy sauce
¼ cup brown sugar we like dark

FOR STIR FRYING

6 small dried red chiles arbul or Thai red peppers work well, ends snipped and slightly cut down the middle
6 tablespoon peanut oil for frying (about ½ cup)
2 teaspoon ginger fresh, finely chopped
2 teaspoon garlic minced
2 teaspoon sesame oil

FOR SERVING

1 tablespoon scallions green onions, thinly sliced, for garnish
1 tablespoon sesame seeds for garnish
2 cups steamed white rice

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Instructions

Place all the sauce ingredients in a bowl and whisk until the corn starch has dissolved and is fully combined. Set aside.
Place the chicken pieces in a large bowl. Add the soy sauces, 1 teaspoon peanut oil, and egg yolks. Mix with two large wooden spoons. Add the corn starch and continue mixing until the chicken pieces are coated with the marinade mixture.
Heat the oil (3½ cups) over high heat in your wok (on a wok ring), or heavy 12-inch saucepan. Working in batches, carefully add the coated chicken pieces into the oil, once it has reached 375°F. Cook until golden brown and cooked through, about 4 to 6 minutes. Transfer to a platter lined with paper towels. Set aside.
Let the oil cool somewhat, and then very carefully discard. Wipe the wok clean with paper towels and place back on wok ring on the stove. Heat the 6 tablespoon of oil over medium-high heat until shimmering and smoking very slightly.
Carefully add the peppers, garlic, and ginger and stir-fry for 30 seconds.
Add the sauce to the wok and stir constantly with a wooden spoon. Continue cooking and stirring until the sauce has thickened, about 3 to 5 minutes.
Carefully add the cooked chicken to the sauce in the wok and stir to fully coat. Simmer for about 2 minutes, enough time to heat the chicken pieces.
Turn the heat off and stir in the sesame oil.
Transfer the chicken with sauce to a serving platter. Garnish with sesame seeds and chopped green onions/scallions. Serve immediately with steamed white rice.

Notes

Boneless, skinless chicken thighs are our choice for General Tso's, but you could also go with boneless, skinless chicken breasts, too. (But thighs are better!).
When you add the corn starch to the marinated chicken, it will take a couple minutes of mixing with large spoons/utensils. The chicken will seem a little 'gloopy', not like floured chicken when making Southern fried chicken. This is normal, the chicken will get crisp. Not overly crispy, but a nice golden crust. Test one chicken piece after the first cooking to make sure it's cooked through.
Frying the chicken in the oil/wok should be done in a couple batches. Once you add the chicken to the hot oil, use metal tongs or large utensil to circulate the chicken, and preventing them from sticking to each other.
Be sure to slit the peppers before adding them to the oil. They will impart a very small nuance of heat. If you prefer absolutely no heat at all, leave them out.
General Tso's Chicken, as we all know, is still pretty good the next day, but, of course, it's best served fresh from the wok.
A sturdy 12-inch skillet or saucepan will work if you don't have a wok. When using a wok, we highly recommend a wok ring to prevent any spillage of the extremely hot oil.
A wok and wok ring will work on a gas stove or an electric stove, but is best over a flame.

Nutrition Information

Show Details

Calories 648kcal (32%) Carbohydrates 29g (10%) Protein 31g (62%) Fat 38g (58%) Saturated Fat 9g (45%) Cholesterol 233mg (78%) Sodium 950mg (40%) Potassium 485mg (14%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 310IU (6%) Vitamin C 2mg (2%) Calcium 48mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 648 kcal

% Daily Value*

Calories	648kcal	32%
Carbohydrates	29g	10%
Protein	31g	62%
Fat	38g	58%
Saturated Fat	9g	45%
Cholesterol	233mg	78%
Sodium	950mg	40%
Potassium	485mg	10%
Fiber	1g	4%
Sugar	10g	20%
Vitamin A	310IU	6%
Vitamin C	2mg	2%
Calcium	48mg	5%
Iron	2mg	11%