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How to Make General Tso's Chicken at Home

Name: How to Make General Tso's Chicken at Home
Yield: 4
Ingredients: 2 pounds boneless chicken thighs; 1 cup cornstarch; 1 egg; 2 tablespoons soy sauce; 1/4 cup water; 1/3 cup soy sauce; 1/4 cup rice vinegar; 1/3 cup sugar; 3 garlic cloves; 1 teaspoon grated ginger; 1/4 teaspoon red pepper flakes; 2 tablespoons cornstarch; 2 tablespoons water; oil oil; sliced green onions; sesame seeds sesame seeds

General Tso's chicken is crispy chicken pieces tossed in a sweet and tangy sauce. Cut chicken thighs into bite-sized pieces, coat in cornstarch batter, fry twice for maximum crunch, then toss with a sauce made from soy sauce, rice vinegar, sugar, and garlic. The double fry is what gives you that restaurant-quality crunch.

Total time: 45 min
Hands-on: 25 min
Serves: 4
Difficulty: Medium

Ingredients

2 pounds boneless chicken thighs
1 cup cornstarch
1 egg
2 tablespoons soy sauce
1/4 cup water
1/3 cup soy sauce
1/4 cup rice vinegar
1/3 cup sugar
3 garlic cloves
1 teaspoon grated ginger
1/4 teaspoon red pepper flakes
2 tablespoons cornstarch
2 tablespoons water
oil oil
sliced green onions
sesame seeds sesame seeds

Step by step

Prepare the chicken. Cut 2 pounds boneless chicken thighs into 1-inch pieces. Thighs stay juicier than breasts. Pat completely dry with paper towels.
Make the batter. Whisk together 1 cup cornstarch, 1 egg, 2 tablespoons soy sauce, and 1/4 cup water until smooth. The batter should coat the back of a spoon but still drip off.
Coat the chicken. Toss chicken pieces in the batter until every piece is completely covered. Let excess drip off for a few seconds.
First fry. Heat oil to 350°F in a heavy pot. Fry chicken in small batches for 3-4 minutes until lightly golden. Remove and drain on wire rack.
Make the sauce. Combine 1/3 cup soy sauce, 1/4 cup rice vinegar, 1/3 cup sugar, 3 minced garlic cloves, 1 teaspoon grated ginger, and 1/4 teaspoon red pepper flakes in a saucepan.
Thicken the sauce. Bring sauce to a boil, then whisk in 2 tablespoons cornstarch mixed with 2 tablespoons water. Simmer until it coats a spoon, about 2 minutes.
Second fry. Return oil to 375°F. Fry the chicken again for 2-3 minutes until deep golden and extra crispy. This second fry is crucial.
Combine and serve. Immediately toss hot chicken with warm sauce in a large bowl. Garnish with sliced green onions and sesame seeds. Serve over rice.

Tips & troubleshooting

Use a thermometer for the oil temperature. Too cool and the coating gets greasy. Too hot and it burns before cooking through.
Don't crowd the pot when frying. Work in batches to maintain oil temperature.
Have the sauce ready and warm before the second fry finishes. The coating starts losing crispness immediately.
Day-old rice works best for serving. Fresh rice gets gummy when sauce drips on it.

Variations

Spicier Version. Add 1-2 dried chilies to the oil while frying, or increase red pepper flakes to 1 teaspoon in the sauce.
Orange General Tso's. Add 2 tablespoons orange juice and 1 teaspoon orange zest to the sauce for a citrus twist.
Cauliflower General Tso's. Replace chicken with cauliflower florets. Skip the first fry and just do one longer fry at 375°F for 5-6 minutes.

Questions

Why does my coating fall off in the oil?: The chicken wasn't dry enough or the batter was too thin. Pat chicken completely dry and make sure your batter coats well but isn't watery.
Can I bake instead of frying?: Yes, but you won't get the same texture. Bake at 425°F for 15-20 minutes, flip, then 10 more minutes. Skip the double-cook method.
How do I store leftovers?: Store chicken and sauce separately in the fridge for up to 3 days. Reheat chicken in a 400°F oven for 5 minutes to crisp up, then toss with reheated sauce.
What oil is best for frying?: Peanut oil or vegetable oil work well. You need something with a high smoke point. Avoid olive oil.