General Tso's Chicken
About this recipe
General Tso's Chicken is a beloved Asian dish known for its crispy chicken pieces coated in a sweet and spicy sauce. This recipe by Joshua Weissman takes the classic dish and elevates it with a homemade approach, ensuring you get the freshest flavors right in your kitchen.
In this version, the chicken is marinated for maximum flavor and then fried to a perfect golden brown. The sauce is a balance of sweetness and spice, making it a crowd-pleaser that rivals any restaurant version.
Ingredient notes
- 700 grams of boneless, skinless chicken thighs are used, which is about 1.5 pounds.
- Shaoxing wine and soy sauce are both added to the chicken for marinating, with specific amounts of 14 grams each.
- For frying, 2.5 tablespoons of vegetable oil is recommended.
Tips from Joshua Weissman’s video
- Marinate the chicken for at least one hour or up to overnight to enhance the flavor.
- Ensure the oil is at 375°F (190°C) before frying to achieve that perfect crispy texture.
- Coat the chicken thoroughly in the flour and cornstarch mixture to avoid any bald spots, which can lead to uneven frying.
Good to know
- How long does it take to make General Tso's Chicken?
- The total time for this recipe is about 1 hour and 20 minutes, including marinating and cooking.
- What type of chicken is used in this recipe?
- This recipe uses 700 grams of boneless, skinless chicken thighs.
- Can I adjust the spice level in the sauce?
- Yes, you can adjust the spice level by varying the amount of dried red chili peppers and Chinese chili flakes.
No life story here — the video and the recipe are the whole point. All credit to Joshua Weissman: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut the chicken thighs into bite-sized pieces.
- 2
Add grated ginger, grated garlic, Shaoxing wine, and soy sauce to the chicken and toss to combine.
- 3
Let the chicken marinate for at least one hour or up to overnight in the fridge.
- 4
In a heavy-bottomed pot, add enough oil for frying to be about 2.5 inches deep and heat to 375°F (190°C).
- 5
In a bowl, combine all-purpose flour and cornstarch, then whisk to combine.
- 6
Coat the marinated chicken in the flour and cornstarch mixture until thoroughly covered.
- 7
Carefully lower the coated chicken into the hot oil and fry in batches for about 3-4 minutes until golden brown.
- 8
Remove the fried chicken and place it on a wire rack to cool and drain, seasoning with salt while hot.
- 9
In a small bowl, mix cornstarch with vinegar to create a slurry and set aside.
- 10
In a wok, heat vegetable oil over medium-high heat and add minced ginger, minced garlic, and dried chili peppers, stirring until fragrant.
- 11
Add Shaoxing wine and let it boil for about 20 seconds.
- 12
Stir in Chinese chili flakes, granulated sugar, chicken stock, soy sauce, and adjust seasoning if necessary.
- 13
After boiling for about 30 seconds, stir in the cornstarch slurry until the sauce thickens, then remove from heat.
- 14
Add the fried chicken to the sauce and toss to coat evenly.
- 15
Plate the chicken, garnishing with sesame seeds and sliced green onions, and serve immediately.
Heads up — we had to guess a little:
- The quantity for ginger was inferred as 'one-inch dump' which I interpreted as a one-inch piece of ginger.
Credit where it’s due: this recipe was transcribed from Joshua Weissman’s original video on YouTube. Follow them there — it’s their dish.
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