General Tso’s Chicken – My Way
Everyone knows General Tso’s Chicken – crispy fried chicken pieces coated in that sweet and slightly spicy sticky sauce, with fresh crunchy broccoli on the side. This one hits different when made at home. Forget the soggy takeout – we’re talking real deal crispy, saucy, and loaded with flavor.
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tsp Shaoxing wine
- 1 tbsp water
- 1/4 tsp salt
- 1/4 tsp ground white pepper
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 1 tbsp all-purpose flour
- 1/4 cup cornstarch
For the Sauce:
- 1/3 cup low-sodium chicken stock
- 1 tsp dark soy sauce
- 1 tbsp regular soy sauce
- 3 1/2 tbsp brown sugar
- 1/2 tsp rice wine vinegar
To Finish:
- 3 cups broccoli florets
- 4 cups peanut oil (or canola/vegetable oil) for frying + 1 tbsp for the wok
- 5-6 dried red chili peppers
- 2 cloves garlic, minced
- 2 tsp Shaoxing wine
- 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
- Marinate the Chicken: In a bowl, combine chicken pieces with Shaoxing wine, water, salt, white pepper, and sesame oil. Mix until the chicken absorbs all the liquid. Stir in toasted sesame seeds, flour, and cornstarch until everything is coated well. Set aside.
- Make the Sauce: Combine chicken stock, dark soy sauce, regular soy sauce, brown sugar, and rice wine vinegar in a bowl or measuring cup. Set aside.
- Prep the Broccoli: Bring a pot of water to a boil. Blanch the broccoli for 30 seconds to 1 minute depending on how crisp you like it. Drain and set aside. If you want it to stay bright green, dunk it in an ice bath before draining.
- Fry the Chicken: Heat oil in a small deep pot to 335°F. Fry the chicken in small batches, making sure each piece is fully coated in batter and sesame seeds. Fry until light golden brown (about 5 minutes) and transfer to a wire rack or paper towels to drain.
- Double Fry: This is key for crispiness. Once all chicken is fried once, fry them again for 3-5 minutes until super crispy. Keep an eye on it so it doesn’t burn.
- Finish It Up: Heat a clean wok over medium heat. Add 1 tbsp oil and toss in the dried chilies for about 5 seconds. Add minced garlic and Shaoxing wine. Pour in your sauce mixture, bring to a simmer, and stir in the cornstarch slurry until thick and glossy.
- Combine: Add your crispy chicken and broccoli to the sauce, tossing everything until evenly coated.
- Serve: Plate it up with steamed rice and dig in. You’ll never order takeout General Tso’s again after making this at home.
My Take
This is one of those dishes that makes the whole kitchen smell incredible. The chicken stays juicy, the sauce coats every bite perfectly, and that little bit of heat from the chilies brings it all together.
Enjoy it fresh and hot – that’s when it shines.