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General Tso's Chicken


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  • 1 cup plus 2 tbsp. chicken stock
  • 7 tbsp. cornstarch
  • 6 tbsp. rice vinegar
  • 6 tbsp. tomato paste
  • 5 tbsp. light soy sauce
  • 4 1/2 tsp. dark soy sauce
  • 2 1/4 lb. boneless, skinless chicken thighs, cut into 1 1/2″ cubes
  • 3 1/2 cups plus 9 tbsp. peanut oil
  • 3 egg yolks
  • 2 tbsp. minced ginger
  • 2 tbsp. minced garlic
  • 16 chiles de árbol
  • 2 tbsp. toasted sesame oil
  • Thinly sliced scallions, to garnish



Step 1

Whisk stock, 1 tbsp. cornstarch, vinegar, tomato paste, 3 tbsp. light soy sauce, 1 tbsp. dark soy sauce, and 3 tbsp. water in a bowl; set sauce aside.

2. Place remaining cornstarch and both soy sauces, chicken, 3 tbsp. peanut oil, and egg yolks in a bowl; toss. Pour 3½ cups peanut oil in a 14″ flat-bottomed wok; heat over medium-high heat until a deep-fry thermometer reads 375°. Working in batches, add chicken; fry, tossing, until cooked through, about 4 minutes. Using a slotted spoon, transfer to a paper towels; set aside. Discard oil; wipe wok clean.

3. Return wok to high heat, and add remaining peanut oil. Add ginger, garlic, and chiles; fry, stirring constantly, until fragrant and chiles begin to change color, about 30 seconds. Add reserved sauce; cook until slightly reduced, about 5 minutes. Add chicken; fry, tossing constantly, until evenly coated with sauce, about 2 minutes. Remove from heat; stir in sesame oil. Transfer to a serving plate; top with scallions.

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