Classic General Tso's Chicken

Total time1 hr 5 min

Prep time25 min

Cook time25 min

4.5

(20)

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Ingredients

4 servings

For the chicken

2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
1 tbsp soy sauce
1 tbsp shaoxing wine or dry sherry
1 tsp toasted sesame oil
½ tsp white pepper

For the coating

¾ cup cornstarch
¼ cup all-purpose flour
1 tsp baking powder
½ tsp salt
⅓ cup cold water

For frying

3 cups neutral oil (such as vegetable or canola oil), for frying

For the sauce

3 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp rice vinegar
2 tbsp granulated sugar
1 tbsp toasted sesame oil
1 tsp chili-garlic sauce (such as sambal oelek)
1 tsp cornstarch
¼ cup chicken broth

For the stir-fry

1 tbsp neutral oil
6 dried red chilies (such as tien tsin or arbol), whole
3 cloves garlic, minced
1 tsp fresh ginger, minced
4 scallions, white and light green parts cut into 1-inch pieces, dark green tops thinly sliced for garnish

For serving

1 tsp sesame seeds (optional)
steamed white rice, for serving

Instructions

1
In a medium bowl, combine the chicken pieces with 1 tbsp soy sauce, Shaoxing wine, sesame oil, and white pepper. Toss to coat and let marinate at room temperature for 15 minutes.
2
In a separate bowl, whisk together the cornstarch, flour, baking powder, and salt. Add the cold water and stir until a thick, smooth batter forms. Add the marinated chicken and toss until every piece is evenly coated.

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