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5 from 1 vote

General Tso's Chicken

Author: Chris Joe

Ingredients

Chicken

Sauce

Cornstarch Slurry

Instructions

  • Marinate your chicken with garlic, ginger, Shaoxing wine, light soy, white pepper, and kosher salt for 30 minutes.
  • Premix your sauce by combining light soy, sugar, Szechuan chili, and warm chicken stock to help dissolve your sugar.
  • In a large bowl, whisky together flour, cornstarch, baking powder, salt, and pepper. Drizzle in some of your extra chicken marinade and combine to create craggily bits for extra texture. Coat your chicken pieces well, pressing the dredge in to make sure there are no bald spots.
  • Fry your chicken at 325F for 3-4 minutes (oil should not come down below 300F, work in batches if needed). Remove chicken and bring oil to 350F; fry a 2nd time at 350F for 2 minutes and set aside.
  • Over high heat, fry garlic and ginger for 15 seconds; then add your premixed sauce. Stir to combine, then add in vinegar and cornstarch slurry. Stir for 30 seconds or until sauce has thickened and is glossy; add in your chicken and stir in sauce until coated.