top of page
header-new-2.png

General Tso Chicken (But Better)

We went to Panda Express, PF Changs, Pei Wei, and many, many more only to find many places were clean out of General Tso's. We picked a...

We went to Panda Express, PF Changs, Pei Wei, and many, many more only to find many places were clean out of General Tso's. We picked a select few, went head to head, and well...

SUPPLIES USED:


INGREDIENTS:

Chicken:

  • 1.5 lbs (700g) boneless skinless chicken thighs cut into pieces

  • 1 Tbsp (14g) shaoxing wine

  • 1 Tbsp (14g) soy sauce

  • pinch of salt

  • 2 cloves garlic, mined

  • 1 inch knob ginger, minced

  • 1/2 cup (75g) all purpose flour

  • 1/2 cup (60g) cornstarch

  • oil for frying


General Tso's Sauce Ingredients:

  • 1 Tbsp (14g) shaoxing wine

  • 1 Tbsp (15g) corn starch

  • 1/2 cup chicken stock (120ml) (little bit of shirodashi mixed in)

  • 3 Tbsp (50g) soy sauce

  • 3 Tbsp (45g) granulated sugar

  • 1.5 Tbsp (21g) vinegar

  • 4 cloves garlic, minced

  • 2 inch knob ginger, minced

  • 1 tsp (4g) Chinese chili flakes

  • 5 dried red chili peppers (chilies de arbol, korean chilies, etc.)

  • toasted sesame seeds for garnish

  • thinly sliced green onion for garnish


INSTRUCTIONS:

General Tso Chicken Method

  1. Start by cutting the chicken into bite-size pieces. Place in a large bowl.

  2. To the chicken, add in grated ginger and garlic, Shaoxing wine, soy sauce, and toss together to combine. Cover with plastic wrap and marinate for at least 1 hour or overnight in the fridge.

  3. In a heavy bottom 5 quart pot, add in enough oil for frying (2.5” deep) and bring to 375F.

  4. While the oil heats, coat the chicken by combining all-purpose flour and cornstarch in a medium-size bowl. Whisk to combine.

  5. Add a generous amount of chicken into the flour and toss until thoroughly coated. Shake off the excess flour and place on a rimmed baking sheet before repeating with the rest.

  6. Carefully lower the chicken into the frying oil in batches and fry for 3-4 minutes. Toss around to ensure no sticking.

  7. Once golden brown, remove from the oil and place on a wire rack in a rimmed baking sheet to cool. Season with salt.

  8. For the sauce, in a small bowl whisk together cornstarch and vinegar until a slurry forms. Set aside.

  9. Heat a wok over medium-high heat then add in enough vegetable oil to coat and once shimmering add in minced ginger and garlic along with the dried red chili peppers. Cook and vigorously stir until the garlic just barely begins to toast.

  10. Once garlic begins to toast, add in the Shaoxing wine and let it boil and cookout for 20 seconds before adding the Chinese chili flakes, sugar, chicken stock, shirodashi (optional), soy sauce, msg (if available), and stir together. Let it come up to boil then taste for seasoning with salt.

  11. After boiling for 30 seconds, stream and stir in the cornstarch slurry from earlier. Once thicken immediately remove from heat. Add chicken and toss vigorously to coat.

  12. Plate the chicken and top with sesame seeds and finely sliced green onions.

19 Comments


Margaret Stringer
Margaret Stringer
Aug 31, 2023

A substitute for shaoxing wine?

Like
Kewl Meese
Kewl Meese
Sep 01, 2023
Replying to

white grape juice works! or even mirin if you have access to it, you can find it at asian markets.

Like

Robert Mitchell
Robert Mitchell
Aug 11, 2022

Tremendously yummy recipe, but, FYI,.. "chicken stock" is not listed in the ingredient list.

Like
larry presnall
larry presnall
Jan 21
Replying to

Not to blaspheme Josh, but neither is the MSG. I think it may be in the video though.

Like

Miranda Gutierrez
Miranda Gutierrez
Mar 03, 2022

Very good recipe! It's a common go-to for my boyfriend and I when we want a yummy chicken dinner.

Like

Jonah Bahta
Jonah Bahta
Feb 05, 2022

Is Chinese chili flakes the same as Sichuan chili flakes? If no then what should I look for instead? I’d appreciate anyone that can help me with this.

Like

Tim Johnson
Tim Johnson
Jan 30, 2022

It doesn't taste like general tso at all....so sad but it does taste good for what it is


Like
larry presnall
larry presnall
Jan 21
Replying to

Did you follow the ingredient list exactly? I’ve made this a dozen times and it’s GTC to the tee for me. And much better than takeout.

Like

Let's Get Cooking

Recent Recipes

bottom of page