General Tsos Chicken (Printable)

Crispy fried chicken pieces coated in a flavorful sweet and tangy sauce with aromatic spices.

# What You’ll Need:

→ Chicken

01 - 1.3 lb boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 2 large eggs
03 - 1 tbsp soy sauce
04 - 1 tsp sesame oil
05 - 1/4 tsp white pepper
06 - 1 cup cornstarch
07 - 1/2 cup all-purpose flour
08 - Vegetable oil, for deep-frying

→ Sauce

09 - 1/2 cup chicken broth
10 - 3 tbsp soy sauce
11 - 2 tbsp rice vinegar
12 - 2 tbsp hoisin sauce
13 - 3 tbsp sugar
14 - 1 tbsp cornstarch
15 - 1 tbsp water (for slurry)
16 - 2 tsp sesame oil
17 - 1 tbsp Chinese Shaoxing wine (optional)

→ Stir-fry & Garnish

18 - 2 tbsp vegetable oil
19 - 3 cloves garlic, minced
20 - 2 tsp fresh ginger, grated
21 - 6-8 dried red chilies or 1-2 tsp chili flakes (to taste)
22 - 2 spring onions, sliced
23 - Steamed white rice, for serving
24 - Toasted sesame seeds, for garnish

# Steps:

01 - Whisk eggs, soy sauce, sesame oil, and white pepper in a large bowl. Add chicken pieces and toss to coat evenly.
02 - Combine cornstarch and all-purpose flour in a shallow dish. Dredge each chicken piece in the mixture, shaking off excess.
03 - Heat vegetable oil to 350°F in a deep pan or wok. Fry chicken in batches until golden and crispy, about 4 to 5 minutes per batch. Drain on wire rack or paper towels.
04 - Mix chicken broth, soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and Shaoxing wine if using in a bowl. Combine cornstarch and water to form a slurry and whisk into sauce mixture.
05 - Heat 2 tbsp vegetable oil in a clean wok or skillet over medium heat. Add dried chilies, minced garlic, and grated ginger. Stir-fry for 1 minute until fragrant.
06 - Pour sauce mixture into the wok. Cook while stirring until sauce thickens and becomes glossy, approximately 2 to 3 minutes.
07 - Add fried chicken pieces to the wok and toss thoroughly to coat with sauce.
08 - Plate chicken over steamed white rice. Garnish with sliced spring onions and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • The chicken stays impossibly crispy even after being coated in sauce—a textural contrast that makes every bite interesting.
  • You can dial the heat up or down without losing the complexity of sweet, tangy, and savory all at once.
  • It comes together faster than calling for delivery, and tastes infinitely better.
02 -
  • Oil temperature is non-negotiable—too cool and you get greasy, soggy chicken; too hot and the outside burns before the inside cooks through.
  • Don't let the fried chicken sit for more than a few minutes before adding it to the sauce, or it will soften and lose that signature crunch that makes this dish special.
  • The cornstarch slurry must be stirred in just before the sauce hits the heat, not mixed in early, or it will clump and separate.
03 -
  • Use a thermometer for the oil—guessing leads to either greasy or burnt chicken, and neither is worth the risk.
  • The cornstarch slurry can be made ahead and whisked back together right before you need it, saving you one bowl to juggle during service.
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