General Tso’s Chicken


  • 1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
  • 1 1/2 cups cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
  • 1/4 teaspoon dried red chili flakes
  • 2 cloves garlic, minced
  • 1 teaspoon white sesame seeds, for garnish
  • Scallions, green parts thinly sliced, for garnish
  • 1 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 2 egg whites
  • 1/4 cup chicken stock
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon hoisin sauce
  • 1 teaspoon chili paste
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch


  1. In a large bowl, combine the soy sauce, rice wine, and egg whites.
  2. Coat the chicken to the marinade mixture and let sit for 10 minutes.
  3. In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch.
  4. Stir until the sugar and cornstarch are dissolved.
  5. Set the sauce aside.
  6. In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper.
  7. Coat the marinated chicken in the cornstarch and shake off any excess before frying.
  8. Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer.
  9. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes.
  10. Remove the chicken with a slotted spoon and drain on paper towels and repeat with the rest of the chicken.
  11. Drain the oil into a heatproof container and save for discarding.
  12. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.
  13. Reheat the wok or skillet over medium-high heat.
  14. Add another tablespoon of oil and swirl to coat the base and sides.
  15. Add the dried chili and garlic to the wok and stir-fry until just fragrant, about 20 seconds.
  16. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.
  17. Return the chicken to the wok and stir well to coat with sauce.
  18. Transfer the chicken to a serving dish.
  19. Garnish with white sesame seeds and scallions.



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