Per serving · Approximate values estimated by AI
Classic General Tso's Chicken
Traditional dish · Chinese-American
A quintessential Chinese-American dish featuring crispy fried chicken pieces coated in a sweet, savory, and slightly spicy sauce. This classic version emphasizes authentic flavors and textures.
Ingredients
- Chicken thighs, boneless, skinless1.5 lbs
- Cornstarch1 cup
- Soy sauce1/2 cup
- Rice vinegar1/4 cup
- Hoisin sauce1/4 cup
- Sugar1/4 cup
- Ketchup2 tbsp
- Sesame oil1 tbsp
- Garlic, minced3 cloves
- Ginger, grated1 tbsp
- Dried red chilies (or chili flakes)1-2 tbsp
- Vegetable oil, for frying3 cups
- Egg1
- Shaoxing wine1 tbsp
- White pepper1 tsp
- Scallions, chopped (for garnish)2
- Sesame seeds, toasted (for garnish)1 tbsp
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Steps
- 1
Cut chicken thighs into 1-inch pieces. In a bowl, toss chicken with egg, Shaoxing wine, salt, and white pepper. Let marinate for 15 minutes.
- 2
In a separate bowl, combine cornstarch and a pinch of salt. Dredge the marinated chicken pieces in cornstarch, ensuring they are well coated. Shake off excess.
- 3
Heat vegetable oil in a wok or deep pot to 350°F (175°C). Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove chicken and drain on paper towels.
- 4
While chicken is frying, prepare the sauce. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, ketchup, sesame oil, minced garlic, grated ginger, dried red chilies (or chili flakes), and 1/4 cup water.
- 5
Pour off most of the frying oil, leaving about 1 tablespoon in the wok. Heat the wok over medium-high heat. Pour in the sauce mixture and bring to a simmer, stirring constantly until it thickens, about 2-3 minutes.
- 6
Return the fried chicken to the wok and toss to coat evenly with the sauce. Cook for another minute until the sauce clings to the chicken.
- 7
Serve immediately, garnished with chopped scallions and toasted sesame seeds. Traditionally served with steamed white rice.
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