Crispy General Tso's Chicken
General Tso's chicken is chicken cubes coated in cornstarch and fried twice, tossed in a sweet and sour sauce with soy sauce, vinegar, and ginger. Frying twice is the secret to the crunch that holds up after the sauce is added.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Calories
- 520
Photo: Willis Lam — CC BY-SA 2.0 · Wikimedia Commons
General Tso's chicken is one of the most famous Chinese restaurant dishes in the world, even though it was born in Taiwan in the 1950s and is not an ancient Chinese dish. Its secret lies in the double-frying technique.
Method
-
1
Marinating the chicken
Toss the chicken cubes with two tablespoons of soy sauce, grated ginger, the egg, and a pinch of pepper, and leave them for 20 minutes. Use thighs, not breasts — thighs have a higher fat content so they stay juicy even after two frys.
-
2
Coating with starch
Drain the excess liquid from the chicken, and toss it in cornstarch until each piece is covered with a dry layer. Shake off the excess. Let it sit for 10 minutes — the starch will absorb the remaining moisture and form a firm crust.
-
3
The first fry
Heat the oil to 160°C and fry the chicken in batches for 4 minutes until it is cooked through and light in color. Remove to a wire rack. This medium heat cooks the chicken from the inside without burning the coating.
-
4
The second fry
Raise the oil temperature to 190°C and return the chicken for just 1.5 minutes until it is dark golden and very crispy. This thermal shock drives out the remaining water in the coating so the crunch lasts even with the sauce.
-
5
Mixing the sauce
Mix the soy sauce, vinegar, sugar, tomato paste, one teaspoon of starch, and 6 tablespoons of water in a cup. Prepare it before you start — the next step takes two minutes.
-
6
Cooking the sauce
In a wok over medium heat, add a tablespoon of oil and the dried chilies, and stir for 20 seconds, then add the garlic and ginger for 15 seconds. Pour in the sauce while stirring — it will thicken and get glossy in 1 minute.
-
7
The quick toss
Turn up the heat, add the crispy chicken, and toss for just 30 seconds until every piece is coated. Any longer and the sauce will make the coating soggy. Add the green onions and turn off the heat.
-
8
Serving
Serve immediately with white rice and boiled broccoli. Every minute of delay reduces the crunch.
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Tips that actually matter
- Thighs stay juicy after two frys.
- Frying twice is the secret to the crunch that holds up with the sauce.
- Let the chicken sit for 10 minutes after the starch so the coating sets.
- Just 30 seconds in the sauce, not a second more.
- Serve immediately — this is not a dish that waits.
People also ask
Why does the crunch go away after adding the sauce?
Either you didn't fry it twice, you tossed it in the sauce for more than 30 seconds, or the sauce was too runny. The second fry at 190°C drives out the water from the coating, and the sauce must be thick and glossy before the chicken goes in.
Can I use an air fryer?
Yes, with good results. Spray the pieces with oil and fry them at 200°C for 15 minutes, shaking twice. The crunch is less than double frying, but the difference is acceptable and the result is much lower in fat.
What is a substitute for rice vinegar?
Apple cider vinegar or white vinegar diluted with a little water. Rice vinegar is lighter and sweeter than other types, so if you use white vinegar, reduce the amount a little and add an extra tablespoon of sugar.
The sauce turned out too sweet?
Add an extra tablespoon of vinegar and a little soy sauce, and taste. The required balance: you feel the sweetness first, then the acidity, and the saltiness is beneath both. All sweet and sour Chinese sauces are adjusted by taste rather than strict measurements.
Cook mode
Crispy General Tso's Chicken
-
1
Marinating the chicken
Toss the chicken cubes with two tablespoons of soy sauce, grated ginger, the egg, and a pinch of pepper, and leave them for 20 minutes. Use thighs, not breasts — thighs have a higher fat content so they stay juicy even after two frys.
-
2
Coating with starch
Drain the excess liquid from the chicken, and toss it in cornstarch until each piece is covered with a dry layer. Shake off the excess. Let it sit for 10 minutes — the starch will absorb the remaining moisture and form a firm crust.
-
3
The first fry
Heat the oil to 160°C and fry the chicken in batches for 4 minutes until it is cooked through and light in color. Remove to a wire rack. This medium heat cooks the chicken from the inside without burning the coating.
-
4
The second fry
Raise the oil temperature to 190°C and return the chicken for just 1.5 minutes until it is dark golden and very crispy. This thermal shock drives out the remaining water in the coating so the crunch lasts even with the sauce.
-
5
Mixing the sauce
Mix the soy sauce, vinegar, sugar, tomato paste, one teaspoon of starch, and 6 tablespoons of water in a cup. Prepare it before you start — the next step takes two minutes.
-
6
Cooking the sauce
In a wok over medium heat, add a tablespoon of oil and the dried chilies, and stir for 20 seconds, then add the garlic and ginger for 15 seconds. Pour in the sauce while stirring — it will thicken and get glossy in 1 minute.
-
7
The quick toss
Turn up the heat, add the crispy chicken, and toss for just 30 seconds until every piece is coated. Any longer and the sauce will make the coating soggy. Add the green onions and turn off the heat.
-
8
Serving
Serve immediately with white rice and boiled broccoli. Every minute of delay reduces the crunch.
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