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General Tso's Chicken

It's easy to make restaurant-quality General Tso's Chicken at home! You can have this takeout classic on the table in less than an hour, prep to finish.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 servings
Calories: 572 kcal
Course: Main Course
Cuisine: Asian

Ingredients

Chicken
  • 1 pound boneless, skinless chicken thighs , cut into 3/4- to 1-inch cubes
  • 1 large egg white
  • 1 tablespoon Shaoxing wine
  • 2 teaspoons light soy sauce
  • 1 teaspoon dark soy sauce
  • pinch ground white pepper
  • 3/4 cup cornstarch
  • 4 cups vegetable oil or peanut oil *
Sauce
  • 1/3 cup low sodium chicken broth
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon Chinkiang vinegar (Chinese black vinegar)**
  • 2 tablespoons light soy sauce
  • 1 teaspoon dark soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 3 tablespoons granulated sugar
  • 2-1/2 teaspoons cornstarch
  • 1 tablespoon vegetable oil or peanut oil *
  • 6-8 small dried red chiles, such as Arbol (broken in half and seeds removed)
  • 2 teaspoons finely minced or grated ginger
  • 2 teaspoons minced garlic 
  • 1/4 cup thinly-sliced scallions
  • toasted sesame seeds , for garnish (optional)

Instructions

Make the Chicken
    Cup of Yum
  1. Whisk egg white in a bowl until just frothy. Stir in Shaoxing wine, light and dark soy sauces, and ground white pepper. Add cubed chicken thighs and stir to combine. Let marinate for 20 minutes.
  2. Coat marinated chicken pieces in cornstarch on all sides.
  3. Heat oil to 350 degrees F a large wok or a wide, deep, heavy-bottomed pot. Fry chicken in 3 batches until golden, crispy, and centers register 165 degrees F on an instant read thermometer, about 3-4 minutes. Remove chicken from oil with a spider strainer or a slotted spoon and drain on a paper towel-lined plate.
Make the Sauce
  1. In a bowl, whisk together chicken broth, Shaoxing wine, Chinkiang vinegar, light and dark soy sauces, sesame oil, sugar, and cornstarch. Season to taste with salt and set aside.
  2. If using the frying vessel to make the sauce, very carefully remove frying oil from the wok or pot. Otherwise, you can use a large skillet for the sauce.
  3. Heat the clean wok or skillet and add 1 tablespoon of vegetable oil. Sauté dried chiles, ginger, and garlic until fragrant, about 1-2 minutes. Stir the sauce mixture to redistribute any settled cornstarch and pour it into the pan. Bring to a boil and simmer, stirring often, until thickened and glossy, about 2-3 minutes.
  4. Add fried chicken and scallions to the sauce and toss to coat. Garnish with toasted sesame seeds and serve with jasmine rice and steamed broccoli, if desired.

Notes

  • *If using peanut oil, read my allergen notes here. I always like to tell guests when I've used peanut oil.
  • **1 tablespoon of vinegar will yield a sauce that's similar to Chinese-American restaurant versions of the dish. If you'd like to try a tangier sauce, a little closer to Chef Peng's original, increase the vinegar to 2 tablespoons.

Nutrition Information

Calories 572kcal (29%) Carbohydrates 34g (11%) Protein 25g (50%) Fat 36g (55%) Saturated Fat 26g (130%) Cholesterol 107mg (36%) Sodium 963mg (40%) Potassium 358mg (10%) Sugar 9g (18%) Vitamin A 290IU (6%) Vitamin C 1.9mg (2%) Calcium 17mg (2%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 572

% Daily Value*

Calories 572kcal 29%
Carbohydrates 34g 11%
Protein 25g 50%
Fat 36g 55%
Saturated Fat 26g 130%
Cholesterol 107mg 36%
Sodium 963mg 40%
Potassium 358mg 8%
Sugar 9g 18%
Vitamin A 290IU 6%
Vitamin C 1.9mg 2%
Calcium 17mg 2%
Iron 1.4mg 8%

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