The Famous General Tso’s Chicken Recipe

General Tso’s Chicken is one of the most popular Chinese American dishes. It was invented in New York by a Chinese chef. Although it is named after a Qing dynasty official, Tso Sung Tang, you may not be able to find this dish in China.

General Tso’s Chicken Recipe

Serves: 2 people

Prep time: 35 minutes 

Cook time: 15 minutes 

For the Chicken 

• 8 ounces chicken, cut into ½-inch cubes
• 1/2 egg white
• Pinch of salt
• Pinch of white pepper
• Pinch of sugar
• 1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water)

Sauce

• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon rice vinegar
• 2 tablespoons sugar
• Pinch of pepper
• 1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water)
• 2 tablespoons vegetable oil

Batter

• 1 cup sweet potato starch (can be replaced with cornstarch) 
• 1 egg
• Pinch of salt
• 1 teaspoon baking soda
• 4 tablespoons vegetable oil
• 4 tablespoons water

For frying:

• 4 cups vegetable oil 

For stir-frying:

• 2 tablespoons chili oil
• 2 garlic cloves, finely chopped
• 2 stalks scallions, the white parts, finely chopped
• 4 dried chili peppers

Instruction

To marinate the chicken:

In a big bowl, whisk in the egg white, salt, white pepper, sugar, and cornstarch slurry. Then add the chicken cubes. Combine until evenly distributed.  Marinate for 30 minutes.

To make the sauce:

In a small bowl, add the oyster sauce, soy sauce, Shaoxing wine, rice vinegar, sugar, white pepper, cornstarch slurry, and vegetable oil. Mix together. Set aside.

To make the batter:

In a large mixing bowl, add the sweet potato starch, egg, salt, baking soda (baking soda will make the batter airy, light, and crispy), vegetable oil, and water. Whisk together until it becomes the right consistency, slightly drippy. 

Transfer the chicken in the batter and thoroughly mix. 

To fry the chicken:

In a large pot, the vegetable oil. Heat the oil to 350°F (177°C). Add in the chicken pieces one by one. Separate them with your chopsticks. Deep fry over high heat until golden brown, 5 minutes. Take them out and drain them.

Heat up the oil to 375°F (191°C). Add back the chicken and fry over high heat for another 1 minute. (Double frying method will make the chicken super crispier and less greasy.) Take out the chicken and put it on a paper towel lined plate. Set aside. 

To stir-fry the chicken:

In a pan, the chili oil, garlic, and scallions, dried chili peppers, and stir fry over medium-high heat until aromatic. Pour in the sauce, and stir until thickened. Add the fried chicken. Stir until combined. 

Serve! 

(Adapted from the original recipe)