# General Tso's Chicken

General Tso's chicken is crispy fried chicken tossed in a glossy sauce that is sweet, tangy, salty and a little spicy. It is a Chinese-American takeout classic that you can make at home in about 40 minutes.

A cornstarch coating makes the chicken crunchy, and the sauce is whisked in one bowl from pantry basics. Toss at the last moment so the coating stays crisp.

- Total time: 40 min (prep 20 min, cook 20 min)
- Serves: 4
- Per serving (estimated): 570 kcal, 34 g protein
- Cuisine: Chinese. Category: Main course.

## Ingredients

- 700 g boneless, skinless chicken thighs, cut into 3 cm pieces
- 1 egg, beaten
- 1/2 cup cornstarch, plus 2 tsp for the sauce
- 1/2 tsp kosher salt
- 1/2 cup neutral oil, for pan-frying
- 1/2 cup chicken stock
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp tomato paste or ketchup
- 4 dried red chilies
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, sliced
- 1 head broccoli, cut into florets, steamed

## Method

1. Whisk the stock, soy sauce, hoisin, rice vinegar, sugar, tomato paste and 2 tsp cornstarch in a bowl until smooth.
2. Toss the chicken with the egg and salt. Add the 1/2 cup cornstarch and toss until each piece is evenly coated.
3. Heat the oil in a large skillet or wok over medium-high heat to 350°F (175°C), or until a pinch of cornstarch sizzles at once.
4. Fry the chicken in two batches for 3 to 4 minutes per batch, turning once, until golden and crisp and 165°F (74°C) inside. Drain on a wire rack.
5. Pour off all but 1 tbsp of oil. Add the dried chilies, garlic and ginger and stir 30 seconds until fragrant.
6. Stir the sauce and pour it in. Simmer 2 minutes, stirring, until thick and glossy.
7. Add the chicken and toss for 30 seconds to coat. Serve right away over rice with the broccoli, topped with green onions.

## Why it works

- A pure cornstarch coating fries up thin, light and crackly rather than doughy.
- Frying at 350°F (175°C) seals the coating fast so the chicken stays moist inside.
- Hoisin and soy sauce add deep, savory sweetness that plain sugar cannot.
- Rice vinegar cuts the sugar so the sauce tastes tangy and not syrupy.
- Tossing the chicken in the sauce at the very end keeps the crunch.

## The science

- **Cornstarch crunch.** Cornstarch has no gluten, so the coating cannot turn chewy. When it hits hot oil, the starch dries quickly into a thin glassy shell. That shell traps steam inside, keeping the chicken juicy while the outside stays crisp.
- **Sauce thickening.** The cornstarch in the sauce swells as it heats, thickening the liquid into a glossy glaze. Whisk it with the cold liquids before heating to avoid lumps, then simmer for a minute or two until it clears.
- **Soy sauce depth.** Soy sauce brings salt and glutamates that make the sauce savory. Balanced against sugar and vinegar, it gives that sweet, salty, tangy flavor that makes the dish so craveable and layered, and it is why you only need a few tablespoons to flavor the whole pan.

## Tips

- Fry in batches so the oil stays hot and the coating stays crisp.
- Stir the sauce before pouring since cornstarch settles.
- Seed the chilies for a milder sauce.

## Mistakes to avoid

- Frying in cool oil makes greasy chicken, so check the temperature.
- Letting the chicken sit in sauce turns it soggy, so toss right before serving.
- Adding the sauce without stirring leaves lumps, so whisk it first.

## Variations and swaps

- Bake the coated chicken at 425°F (220°C) on an oiled rack for 20 minutes.
- Use cauliflower florets instead of chicken for a vegetarian version.
- Add a splash of sesame oil at the end.
- Swap hoisin for 1 tbsp more soy plus 1 tbsp sugar if you do not have it.
- Swap chicken thighs for breast and fry 2 to 3 minutes per batch.
- Swap rice vinegar for white wine vinegar.

## Storage

Refrigerate within 2 hours and eat within 3 to 4 days. Reheat in a 400°F (200°C) oven or air fryer for 8 to 10 minutes until the chicken reaches 165°F (74°C).

## FAQ

**What is General Tso's chicken?**

It is battered, fried chicken in a sweet, tangy and spicy sauce. It was created in Taiwan and Chinese-American restaurants made it famous in the United States.

**How do you make General Tso's chicken crispy?**

Coat the chicken in cornstarch, fry at 350°F (175°C) in batches and toss with the sauce just before serving.

**Can I make General Tso's chicken in the air fryer?**

Yes. Cook the coated, oil-sprayed chicken at 400°F (200°C) for 10 to 12 minutes, shaking once, then toss it in the hot sauce.

**What is the difference between General Tso's and orange chicken?**

General Tso's is savory, tangy and spicy with a soy and hoisin base. Orange chicken is sweeter and citrusy with orange juice and zest.

**Can I make the sauce ahead?**

Yes. Whisk the sauce and refrigerate it for up to 3 days. Stir before cooking since the cornstarch settles.

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Source: https://cookingscientist.com/recipes/general-tsos-chicken (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846