SaveGeneral Tso's Chicken
Double-fried crispy chicken in a sticky, tangy, garlicky chili sauce. The real-deal version — bright and balanced, not cloying.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $16.00 · $4.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 1/2 lb boneless chicken thighs (1-inch pieces)
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 piece egg
- 3/4 cup cornstarch
- 4 cup neutral oil (for frying)
- 6 piece dried red chiles (broken)
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (minced)
- 3/4 cup chicken stock
- 3 tbsp soy sauce (sauce)
- 3 tbsp rice vinegar
- 3 tbsp sugar
- 1 tbsp hoisin sauce
- 1 tbsp cornstarch slurry (mixed with 2 tbsp water)
- 1 tsp sesame oil
- 3 piece scallions (white and green, sliced)
Instructions
- 1
Marinate chicken with soy, Shaoxing, egg, and 1/2 tsp salt for 15 minutes.
- 2
Dredge each piece thickly in cornstarch. Let rest 5 minutes — the coating hydrates and becomes craggy.
Craggy = crispy. Smooth dredge = soft crust.
- 3
Heat oil to 325°F. Fry chicken in batches 3 minutes, remove. Let rest while oil returns to 375°F. Fry again 90 seconds until deep golden and 165°F internal.
Double fry is the key. First cooks through, second shatters the crust.
- 4
Whisk sauce: chicken stock, 3 tbsp soy, rice vinegar, sugar, hoisin.
Vinegar to sugar ratio 1:1 — that's the bright, balanced tang.
- 5
In a clean wok, heat 1 tbsp reserved oil. Fry dried chiles 20 seconds until fragrant (don't burn). Add garlic and ginger, 15 seconds.
- 6
Pour in sauce, bring to a boil. Add slurry, cook 30 seconds until glossy. Toss in fried chicken and scallion whites, coat fast.
- 7
Finish with sesame oil and scallion greens. Serve immediately over jasmine rice.
Pairs With
Juicy, citrusy
Hop citrus mirrors the sauce's brightness.
Aromatic, off-dry
Lychee and rose handle chile heat.
Roasty, floral
Tannin cleans the palate between bites.
Make It Yours
Tap a dietary need to see exactly what to swap.
Reviews (0)
Honest reviews from cooks who actually made this recipe.
No reviews yet
Be the first to review this recipe.
Cooking Soundtrack
Lo-fi beats, Japanese city pop, and chill vibes for focused cooking.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Thighs stay juicy — breasts turn to chalk in hot oil.
- •Toss chicken with sauce last-second and serve immediately, or the crust softens.
- •Szechuan peppercorns in the sauce add authentic numbing tingle if you want to go deeper.
Substitutions
- Shaoxing wine → dry sherry
- hoisin → extra sugar + dash of soy
Leftovers
Best fresh. Refrigerate 2 days, re-crisp in air fryer 4 minutes at 400°F.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
