General Tso’s Chicken


This General Tso recipe is more time consuming, but when you live in the suburbs without a good Chinese restaurants, this recipe will be worth the work and satisfy your craving. For us, this is better than take-out because Mr. Picky only eats white meat, and doesn’t like too much batter. This recipe requires double frying, which I have to stress, is a step you cannot skip because it is the KEY to making super crispy chicken.

General Tso's Chicken Recipe

By January 17, 2020

  • Prep Time :20 minutes
  • Cook Time :20 minutes
  • Yield : 2-4



Cut the chicken into bite size pieces, about 1/2 inch. Marinate with the soy sauce, sesame oil, and white pepper. Set aside for 30 minutes.

In a large pan with high sides, heat on medium high 2 inches of oil.

Mix all of the ingredients for the sauce in a bowl. Set aside.

Place the corn starch in a large bowl and coat each piece of chicken really well pressing the corn starch into the chicken. The coating should be opaque and no longer sticky.

Test the oil, use a wooden chopstick or end of spatula put into the oil, if there are bubbles then it is ready. Place a few pieces of chicken at a time, try not to overcrowd the pot. Cook until light golden brown, about 3 minutes and put it on a paper lined rack. Continue till you finish the first fry for all the pieces.

In the meantime, in a wok cook the ginger, garlic, and red chili in 1 TBSP of oil. Add the sauce and reduce to a syrup consistency.

Double fry the chicken this time you can add all the chicken if you have space, if not do it in 2 batches. Add it to the wok, and toss the sauce until it is well coated. Garnish with sesame seeds and green onions.





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