general tsos chicken

Sometimes it’s just one of those days when you want to order Chinese take out, curl up in a blanket and watch some classic movies. I couldn’t bring the movies or blankets to work but I am able to supply the food! We’ve done several Korean-Chinese dishes such as tangsuyuk and jja jang myun, but this time I decided to go another route and make General Tso’s Chicken, a dish that I’ve never actually had before. Like many Chinese dishes, it’s fried in all its glory, covered in sauce and served with rice…just what I was looking for.general tso's chickengeneral tso's chicken

Serves 4


General tso's chicken

30 minTotal Time

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  • 1 tbsp soy sauce
  • 1 tbsp Chinese rice wine
  • 1/4 cup cornstarch
  • 1 egg white
  • 1 lb boneless, skinless chicken thighs, sliced into 1-inch cubes
  • Sauce
  • 1/4 cup chicken stock
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp hoisin sauce
  • 1 tsp sriracha
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch
  • Remaining ingredients
  • oil for frying
  • 2 whole dried chilies
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • sesame seeds for garnish


  1. Marinate the chicken by combining the soy sauce with Chinese rice wine, cornstarch, and egg white. Let sit for 15 minutes.
  2. Meanwhile, prepare the sauce. Whisk together chicken stock with remaining ingredients. Set aside.
  3. Heat frying oil to 350 degrees F.
  4. Fry the chicken in batches until browned, about 5 minutes. Drain on paper towels and discard all but 1 tbsp oil.
  5. Add chilies, garlic, and ginger to the oil and saute until aromatic, about 30 seconds. Add the sauce and bring to a simmer. Cook for 2 minutes or until the sauce has thickened. Return the chicken to the pan and toss to coat. Sprinkle with sesame seeds and serve.

**Helpful tips and common mistakes

As most of you know, chicken thigh is fattier than chicken breast, so make sure to trim all if not most of the fat. I actually tried this recipe with chicken thigh and chicken breast and no one was able to tell the difference. Mix together the marinade first and add to the chicken.
general tso's chickenNow I don’t own a wok, but I do have a fryer! I set the temperature to 350 and fried until golden brown. If you don’t have a fryer or an oil thermometer, there is another way to test if your oil is ready. Simply stick a wooden chopstick or skewer into the oil and if bubbles form, your oil is ready. Another way to test the temperature is to drop a bit of the batter to see if the oil sizzles.

I had to cook 20 pounds of chicken today, so I had to make small batches of the cornstarch mixture. If you were to do the correct amount for 20 pounds, that would be 30 cups of cornstarch! Eventually, the marinade from the chicken wets the cornstarch, making it clumpy and unusable. It doesn’t adhere to the chicken as well so rather than having a large waste, make a smaller batch of cornstarch and throw it out when it gets to the clumpy stage.

Fried chicken galore! Even without the sauce, the seasoning is perfect on this chicken.
general tso's chickenThe sauce itself thickens rather quickly. You can prepare it ahead and reheat later when serving.
general tso's chickenIf you would rather have your chicken extra crispy, you can serve the chicken on the side of the sauce. Serve it up family style with some rice and some vegetables. I made a simple vegetable medley with bok choy, mushrooms, and eggplant sauteed with a hoisin, oyster sauce, and soy sauce mixture. Enjoy!
general tso's chicken


Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.


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