Go Back

General Tso's Chicken

Golden double-fried chicken thighs tossed in a glossy sweet-spicy glaze with hoisin, rice vinegar, and dried red chilies — the crispy takeout fakeaway that beats delivery.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs 700g, cut into 1-inch pieces
For the Crispy Chicken
  • 1 large egg white lightly beaten (for coating)
  • 2 tablespoons soy sauce for the coating
  • 0.5 cup cornstarch plus 2 tablespoons more for dusting
  • 0.5 teaspoon baking powder optional, for extra craggy coating
  • 0.5 teaspoon white pepper for the coating
  • 3-4 cups neutral oil peanut or vegetable, for frying
For the Sticky Glaze
  • 3 tablespoons hoisin sauce for the glaze
  • 2 tablespoons soy sauce for the glaze
  • 2 tablespoons rice vinegar for the glaze
  • 3 tablespoons sugar white or light brown
  • 1 tablespoon cornstarch mixed with 3 tablespoons cold water slurry
  • 8-10 whole dried red chilies for the glaze
  • 4 cloves garlic minced (for the glaze)
  • 1 tablespoon fresh ginger minced (for the glaze)
  • 1 teaspoon toasted sesame oil for the glaze
  • 1 tablespoon neutral oil for the wok
For Serving
  • 4 cups steamed white rice or jasmine rice for serving
  • 1 teaspoon toasted sesame seeds for garnish
  • 2 whole green onions thinly sliced (for garnish)

Equipment

  • Large wok or skillet for frying and glazing

Method
 

  1. Toss the chicken pieces with the egg white and 2 tablespoons soy sauce until evenly coated. Sprinkle over the cornstarch, baking powder, and white pepper; toss again until the chicken looks dry and chalky. Let it sit 10 minutes.
  2. Whisk together the hoisin sauce, soy sauce, rice vinegar, and sugar. Set the cornstarch slurry beside it.
  3. Heat 3 inches of oil in a wok or deep, heavy pot to 350°F (175°C). Fry the chicken in 2–3 batches for 4–5 minutes, until light golden — don't crowd the pan. Drain on a wire rack. Raise the oil to 375°F (190°C) and fry a second time, 2 minutes per batch, until deep golden and audibly crisp.
  4. In a large wok or skillet, heat 1 tablespoon neutral oil over medium-high heat. Add the dried red chilies and stir-fry 20–30 seconds until fragrant — don't burn them. Add the garlic and ginger; stir-fry 30 seconds more.
  5. Pour in the hoisin-soy mixture and bring to a simmer. Stir the cornstarch slurry once more, drizzle it in, and cook 1–2 minutes, stirring, until the sauce thickens to a glossy, coat-the-spoon glaze. Stir in the toasted sesame oil; remove from heat.
  6. Add the crispy chicken to the wok and toss 30–60 seconds until every piece is lacquered in glaze. Serve immediately over steamed white rice, sprinkled with sesame seeds and green onions.

Notes

Double-fry for maximum crunch; toss chicken in glaze right before serving so it stays crispy; leftovers keep 3 days refrigerated — re-crisp in oven or air fryer.