Servings
Font
Back
Authentic General Tso's Chicken
5 from 45 votes

Authentic General Tso's Chicken

Authentic General Tso's Chicken is made by frying marinated bite-sized chicken thigh pieces to a golden crisp, then tossing them with a thick, sweet, and tangy sauce augmented by dried red chiles, ginger, and garlic. The chicken develops a light crust through a corn starch marinade, and the sauce balances savory soy, vinegar, tomato paste, and brown sugar flavors. Garnishes like scallions and sesame seeds add freshness and texture, typically served with steamed white rice.

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

Ingredients

FOR THE CHICKEN
  • 2¼ lbs chicken thighs boneless, skinless, cut into 1 to 2-inch chunks
  • 1 teaspoon soy sauce light
  • 1 teaspoon dark soy sauce
  • 1 teaspoon Shaoxing rice wine
  • 2 egg yolk
  • 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 soy sauce light
  • 2 tablespoon dark soy sauce
  • ¼ cup brown sugar we like dark
FOR STIR FRYING
  • 6 dried red chiles arbul or Thai red peppers work well, ends snipped and slightly cut down the middle, small
  • 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 white rice steamed

Instructions

    Cup of Yum
  1. Place all the sauce ingredients in a bowl and whisk until the corn starch has dissolved and is fully combined. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Carefully add the peppers, garlic, and ginger and stir-fry for 30 seconds.
  6. 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.
  7. 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.
  8. Turn the heat off and stir in the sesame oil.
  9. 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 provide better texture but breasts can be used as a substitute.
  • Mixing corn starch into the marinade takes a few minutes and results in a somewhat sticky coating, which crisps well on frying.
  • Fry chicken in batches to avoid sticking; stir frequently with metal tongs for even cooking.
  • Snip dried red chiles before frying to release a mild heat; omit if no heat is desired.
  • Use a wok with a wok ring for safety and better heat control, but a heavy 12-inch skillet or saucepan works as well.
  • Best served fresh but leftovers can be reheated carefully.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 648

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.