General Tso's Chicken

Ingredients

• For the Chicken & Marinade:
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 large egg white
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/2 cup cornstarch
• For the Sauce:
  • 1/4 cup chicken broth
  • 1/4 cup soy sauce
  • 1/4 cup granulated sugar
  • 2 tbsp rice vinegar
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tbsp hoisin sauce
  • 1 tbsp cornstarch
  • 1 tsp sesame oil
• For Stir-Frying:
  • 3-4 cups vegetable oil for frying
  • 4-6 dried red chilies (like Arbol), snipped (optional)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • Cooked white rice for serving
  • Steamed broccoli florets (optional, for serving)
  • Toasted sesame seeds (for garnish, optional)

Instructions

1. Marinate Chicken: In a bowl, combine chicken pieces, egg white, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, salt, and white pepper. Mix well. Add 1/2 cup cornstarch and toss until chicken is evenly coated.
2. Prepare Sauce: In a separate small bowl, whisk together all sauce ingredients (chicken broth, soy sauce, sugar, rice vinegar, Shaoxing wine, hoisin sauce, cornstarch, sesame oil) until smooth. Set aside.
3. Fry Chicken: Heat vegetable oil in a wok or deep pot to 350°F (175°C). Carefully add marinated chicken pieces in batches, being careful not to overcrowd the wok. Fry for 4-5 minutes, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. Reheat oil and fry the chicken a second time for 1-2 minutes until extra crispy (optional but recommended). Drain again.
4. Stir-Fry Aromatics: Carefully remove most of the oil, leaving about 1-2 tbsp in the wok. Reheat the wok over medium-high heat. Add dried chilies (if using) and stir-fry for 30 seconds until fragrant. Add minced garlic and ginger, stir-frying for another 15-20 seconds until aromatic.
5. Combine: Give the sauce mixture a quick whisk and pour it into the wok. Bring to a simmer, stirring constantly, until the sauce thickens (about 1 minute).
6. Finish: Return the crispy fried chicken to the wok and toss quickly to coat evenly with the sauce.
7. Serve: Serve immediately over cooked white rice, often accompanied by steamed broccoli. Garnish with toasted sesame seeds if desired.

Why It's Special

General Tso's Chicken is arguably the most famous Chinese-American takeout dish. While its origins are debated and differ significantly from versions found in China, its combination of crispy fried chicken coated in a sticky, sweet, slightly spicy, and tangy sauce is incredibly addictive. It perfectly represents the adaptation of Chinese cooking techniques to American palates, becoming a beloved comfort food icon.