30-Min General Tso’s Chicken Recipe
Ingredients
For the chicken
- 1¾ pounds chicken thighs, cut into 1-inch pieces
- Pinch of salt
- Pinch of white pepper
- 1 tablespoon rice wine, or dry sherry
- 4 cups cooking oil, high-smoking-point
For the batter
- 1½ cups cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 large egg
- 1 tablespoon cooking oil
- ¾ cup water
For the sauce
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 2 tablespoons brown sugar
- 2 tablespoons chili oil
- 1 cup chicken stock, or water
- 1 tablespoon cornstarch
- 3 tablespoons water
For stir-frying
- 1 tablespoon cooking oil
- 2 stalks scallions, white parts only, sliced
- 2 cloves garlic, minced
- 10 pieces dried red chilies
Instructions
- To season the chicken, in a bowl, combine the chicken and salt and mix until absorbed. Add the white pepper and rice wine and mix well.
- To make the batter, in a large bowl, whisk together the cornstarch, baking soda, baking powder, egg, cooking oil, and water until smooth. Add the chicken and coat evenly in the batter.
- To prepare the sauce, in a bowl, combine the soy sauce, hoisin sauce, rice vinegar, ketchup, brown sugar, chili oil, and chicken stock and stir until blended. In a separate small bowl, mix the cornstarch and water to form a slurry.
- To fry the chicken, in a pot over high heat, heat the cooking oil to 350°F (177°C). Add the battered chicken in batches and fry for about 5 minutes until golden and cooked through. Increase the oil temperature to 375°F (191°C), then return the chicken and fry for 1 minute more until crisp. Transfer to a rack to drain.
- To finish the dish, in a wok over medium heat, add the cooking oil. Add the scallions, garlic, and dried chilies and stir-fry for about 10 seconds until fragrant. Pour in the sauce and bring to a simmer. Stir the slurry and pour it in, cooking until the sauce thickens and becomes glossy. Add the fried chicken and toss until evenly coated.
- Serve immediately with steamed rice and bok choy.
Video
Notes
• Salt first: Mixing salt into the chicken before other seasonings helps it retain moisture.
• Double-fry for maximum crunch: The first fry cooks the chicken; the second fry creates an ultra-crispy crust.
• Maintain oil temperature: Keep oil at 350°F for cooking and 375°F for crisping to prevent soggy batter.
• Adjust the spice: Reduce chili oil or dried chilies to control the heat level.
• Air-fryer option: Preheat to 400°F (200°C). After coating in batter, lightly dredge in dry cornstarch, spray with cooking oil, and air fry for 12 to 15 minutes, flipping halfway, until golden and crisp.