General Tso Chicken

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A Hunan-American classic featuring bite-sized pieces of juicy chicken fried until shatteringly crisp, then tossed in a glossy, tangy-sweet glaze spiked with dried chilies and fresh ginger. Serve over steamed jasmine rice for the full takeout experience at home.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 38 gCarbs
• 1 gFiber
• 18 gSugar
• 38 gProtein
• 1100 mgSodium
• 480 mgPotassium
• 65 mgCalcium
• 2.5 mgIron
• 4 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the chicken

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 1 large egg white
• 1 tablespoon Shaoxing wine
• 1/2 teaspoon kosher salt
• 1/4 cup cornstarch

For the sauce

• 1/2 cup low-sodium chicken broth
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1/4 cup granulated sugar
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil

For frying and finishing

• 1 cup neutral oil, such as canola or peanut, for frying
• 8-10 dried red chili peppers, broken in half
• 1 teaspoon whole Sichuan peppercorns (optional)
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 scallions, whites cut into 1-inch pieces and greens thinly sliced, divided
• 1 tablespoon toasted sesame seeds

Directions

1. Pat the chicken dry, then combine with the egg white, Shaoxing wine, and salt in a bowl. Marinate for 15 minutes, then sprinkle the cornstarch over the top and toss until every piece is evenly coated.
2. Whisk together the chicken broth, soy sauce, rice vinegar, sugar, hoisin, cornstarch, and sesame oil in a small bowl; set the sauce aside.
3. Heat the oil in a wok or deep skillet to 350°F (175°C). Fry the chicken in batches for 3-4 minutes, turning occasionally, until golden and cooked through. Transfer to a paper-towel-lined plate.
4. Carefully pour off all but 2 tablespoons of oil and return the wok to medium-high heat. Add the dried chilies and Sichuan peppercorns and toast for 30 seconds until fragrant.
5. Add the garlic, ginger, and scallion whites; stir-fry for 20 seconds until aromatic but not browned.
6. Give the sauce a quick stir, pour it into the wok, and bring to a simmer, stirring constantly, until it thickens to a glossy, syrupy consistency, about 1-2 minutes.
7. Return the fried chicken to the wok and toss briskly until every piece is slicked with the glaze, about 1 minute.
8. Transfer to a serving plate, scatter with the sliced scallion greens and toasted sesame seeds, and serve immediately with steamed rice.

Cook’s Notes

• For an extra-crisp crust that holds up under the sauce, double-fry the chicken: fry once at 325°F for 3 minutes, rest 5 minutes, then fry again at 375°F for 1 minute.
• Thighs stay juicier than breasts, but if using breast meat, pound it to an even 1/2-inch thickness before cubing so it cooks quickly and stays tender.
• Adjust the heat by removing the seeds from the dried chilies for a milder dish, or add a pinch of ground cayenne to the sauce for more fire.
• The sauce should coat the back of a spoon; if it thickens too much off the heat, loosen it with a tablespoon of water or broth.
• Serve right away—the glossy contrast between the crackling crust and sticky glaze is at its peak in the first few minutes.

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