How to Make the Crispiest General Tso's Chicken at Home

Ingredients

• 1.5 lb Boneless Skinless Chicken Thighs (cut into bite‑size (1‑inch) chunks)
• 1 large Egg (separate white and use a small amount of yolk for the batter)
• 4 tbsp Shaoxing Wine (2 tbsp in batter, 2 tbsp in sauce; can substitute dry sherry)
• 5 tbsp Soy Sauce (Japanese dark soy for batter, regular soy for sauce)
• 2 tbsp Vodka (helps batter puff and stay crisp)
• 1 cup Cornstarch (divided: 3 tbsp in wet batter, 1/2 cup in dry coating, 1 tbsp for slurry)
• 0.5 cup All-Purpose Flour (for dry coating)
• 0.25 tsp Baking Soda (adds alkalinity for crispness)
• 1 tsp Baking Powder (adds lightness to coating)
• 1 tsp Salt (divided between batter and sauce)
• 1.5 L Peanut Oil (for deep frying; high smoke point)
• 2 Scallions (white parts for aromatics, green parts sliced for garnish)
• 2 cloves Garlic (minced)
• 4 slices Ginger (about 1‑inch total, minced)
• 2 Dried Sichuan Chilies (Heaven‑Facing) (optional, for mild heat)
• 3 tbsp Chicken Stock (can use bouillon dissolved in water)
• 2 tbsp White Vinegar (plain distilled)
• 0.25 cup Granulated Sugar
• 1 pinch MSG (optional, enhances umami)
• 1 tsp Sesame Oil (toasted, adds nutty finish)

Instructions

1. Cut and Prepare Chicken

   Trim any excess fat from the boneless skinless chicken thighs and cut them into bite‑size (about 1‑inch) chunks.

   Time: PT5M

2. Make Wet Batter (Marinade)

   In a bowl whisk together the egg white, a small amount of yolk, 2 tbsp Shaoxing wine, 2 tbsp dark soy sauce, 2 tbsp vodka, 3 tbsp cornstarch and ¼ tsp baking soda until frothy.

   Time: PT5M

3. Marinate Chicken

   Add the chicken chunks to the wet batter, using your hands to massage the mixture into the meat. Set aside half of the batter in a separate small bowl, then stir an additional 1½ tbsp cornstarch into the remaining batter to create a thicker coating.

   Time: PT5M

4. Prepare Dry Coating

   In a large bowl combine ½ cup all‑purpose flour, ½ cup cornstarch, 1 tsp baking powder and a pinch of salt. Add the reserved thin batter to the dry mixture and stir with fingers until small clumps form.

   Time: PT5M

5. Coat Chicken Pieces

   Working a few pieces at a time, toss the marinated chicken in the dry‑batter mixture until each piece is evenly coated and has visible crumbly clumps.

   Time: PT10M

6. Heat Oil for Frying

   Fill the wok or deep pot with 1.5 L peanut oil and heat over medium‑high until it reaches 350 °F (175 °C). Use a thermometer if available.

   Time: PT5M

   Temperature: 350°F

7. Deep‑Fry Chicken (First Batch)

   Carefully lower a handful of coated chicken pieces into the hot oil using a slotted spoon. Fry for 2‑3 minutes, stirring gently to keep pieces separate, until golden‑brown and cooked through.

   Time: PT5M

   Temperature: 350°F

8. Deep‑Fry Chicken (Second Batch)

   Repeat the frying process with the remaining chicken, maintaining oil temperature at 350 °F.

   Time: PT5M

   Temperature: 350°F

9. Make the Sauce

   In a saucepan, heat 1 tbsp oil over medium heat. Add sliced scallion whites, minced garlic, minced ginger and the dried chilies; sauté until fragrant (≈1 minute). Stir in 2 tbsp Shaoxing wine, 3 tbsp soy sauce, 3 tbsp chicken stock, 2 tbsp white vinegar and ¼ cup sugar. Bring to a gentle simmer, then whisk in a slurry of 1 tbsp cornstarch mixed with 2 tbsp water. Finish with a pinch of salt, a pinch of MSG and 1 tsp toasted sesame oil; simmer until glossy.

   Time: PT5M

10. Toss Chicken in Sauce

    Transfer the fried chicken to the saucepan, toss quickly to coat every piece, and cook for another 1‑2 minutes until the glaze adheres and the chicken is reheated.

    Time: PT2M

11. Garnish and Serve

    Scatter sliced green scallion tops over the chicken and serve immediately with steamed rice or noodles.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

45 g

Fat

35 g

Fiber

2 g