🍽️ How to Make General Tso's Chicken

🧆 Ingredients

• 300g boneless chicken thigh
• 2 tablespoons cornstarch
• 1 egg
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon sugar
• 2 tablespoons vinegar
• 2 tablespoons chili paste
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon sesame oil
• Vegetable oil for frying
• Salt to taste

🍳 Steps

1. Prepare and Clean the Chicken:

   • Rinse the boneless chicken thighs under cold running water to remove any residual bone fragments or impurities. Pat dry thoroughly with paper towels.
   • Trim off excess fat or connective tissue for a cleaner bite.
   • Cut the chicken into uniform, bite-sized pieces to ensure even cooking.
   • Place the chicken in a bowl. Add soy sauce, Shaoxing wine, and egg. Mix thoroughly to coat each piece.
   • Add cornstarch and toss until all pieces are evenly coated. The cornstarch helps create a crisp crust during frying.
   • Let the chicken marinate for at least 10 minutes (up to 30 minutes for deeper flavor and tenderness).

2. Prepare the Sauce and Aromatics:

   • Peel and finely mince the garlic and ginger. Chop green onions, separating the white and green parts.
   • Measure out chili paste, sugar, vinegar, soy sauce, and sesame oil.
   • In a bowl, combine all sauce ingredients and mix well. This sauce is the key to the dish’s signature tangy, sweet, and spicy flavor.

3. Heat Oil and Fry Chicken:

   • Pour vegetable oil into a deep pan or wok, filling to a depth of at least 2 inches for deep-frying.
   • Heat oil to 170–180°C (340–355°F). Test by dropping in a small piece of batter; it should sizzle and float.
   • Add the marinated chicken pieces in batches, avoiding overcrowding (which causes sogginess).
   • Fry each batch for 3–4 minutes, turning occasionally, until golden brown and crispy.
   • Remove chicken with a slotted spoon and drain on paper towels to remove excess oil.
   • For extra crispiness, double-fry the chicken: let it rest for 2 minutes, then fry again for 1 minute.

4. Make the Sauce:

   • In a clean wok or skillet, add a small amount of oil over medium heat.
   • Stir-fry the minced garlic, ginger, and the white parts of green onions until fragrant (about 30 seconds).
   • Add chili paste and stir for another 20 seconds.
   • Pour in the prepared sauce mixture. Bring to a simmer, stirring constantly, until the sauce thickens and becomes glossy (about 2–3 minutes).

5. Combine Chicken and Sauce:

   • Add the fried chicken pieces to the wok with the sauce.
   • Toss and stir quickly to coat every piece evenly. The sauce should cling to the chicken, forming a shiny glaze.
   • Add the green parts of the green onions and toss briefly for freshness.

6. Check for Doneness and Maturity:

   • The chicken should be crispy on the outside and juicy inside, with no pink remaining.
   • Cut open a piece to check: the meat should be opaque and moist.
   • The sauce should be thick enough to coat the chicken without pooling at the bottom.
   • Taste and adjust seasoning if needed (add salt, sugar, or vinegar to balance flavors).

7. Serve:

   • Transfer the finished dish to a serving plate.
   • Garnish with chopped green onions and a sprinkle of sesame seeds if desired.
   • Serve immediately for the best flavor and texture, ideally with freshly steamed rice.

Preparation and Maturity Identification

• Always marinate chicken thoroughly for juiciness and flavor penetration.
• Uniform cutting ensures even cooking and prevents dryness.
• Double-frying yields maximum crispiness.
• Sauce should be thick, glossy, and cling to the chicken.
• Chicken is mature when golden, crispy, and no pink remains inside.
• Serve with steamed rice or lightly blanched broccoli for a balanced meal.

This expanded guide ensures clarity in each step, helps identify when the dish is perfectly cooked, and provides practical tips for home cooks.

💡 Tips

• Use thigh meat for juicier texture and better flavor than breast.
• Adjust chili paste for desired spice level; add dried chilies for extra heat.
• Double-frying is optional but highly recommended for restaurant-quality crispiness.
• Use a thermometer to monitor oil temperature for consistent results.
• Prepare all ingredients before starting to cook for smooth workflow.
• Serve immediately for best flavor and texture.