General Tso's Chicken
Crispy General Tso's Chicken features deep-fried chicken thighs tossed in a sticky, savory glaze.
Contents (2 sections)▾
Ingredients
- 500 g chicken thighs, boneless and skinless
- 100 g cornstarch
- 2-3 dried chilies, to taste
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 60 ml soy sauce
- 50 g sugar
- 30 ml rice vinegar
- oil for deep frying, enough to submerge chicken
Steps
Cut the chicken thighs into bite-sized pieces and marinate with soy sauce, garlic, and ginger for at least 15 minutes.
Heat oil in a deep fryer or a heavy pot to 175°C (350°F).
Dredge each marinated chicken piece in cornstarch, shaking off excess before carefully adding to the hot oil.
Fry the chicken in batches for about 5-7 minutes until golden brown and the internal temperature reaches 74°C (165°F).
Remove the chicken and drain on paper towels. Allow to rest while preparing the glaze.
In a separate pan, combine soy sauce, sugar, rice vinegar, and dried chilies. Simmer on medium heat until thick and sticky.
Toss the deep-fried chicken in the glaze just before serving to maintain its crispiness.
Tools you'll want
- · Cast-iron skillet (Lodge, 6.5–10in)
Why this works
The key to achieving that perfect crispy texture in General Tso's Chicken lies in the cornstarch batter and the correct frying temperature. The cornstarch creates a light, crispy crust when deep-fried at 175°C, while the chicken cooks to a safe 74°C internally. The quick frying helps prevent the chicken from absorbing too much oil, keeping it juicy. Additionally, by tossing the chicken in the glaze at the end, you ensure the crispy texture is preserved, as the glaze does not have time to soak into the crust. If the chicken pieces seem too wet before frying, pat them dry with a paper towel to enhance crispiness. If the glaze is too thick, a splash of water can be added to reach the desired consistency.
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