General Tso's Chicken

Ingredients

• 10 oz Chicken breast (cut into bite‑size pieces)
• 0.5 tsp Salt
• 1 large Egg (half used for marinate, half saved for batter)
• 1 tbsp Cornstarch (for marinating)
• 0.5 tbsp Water (marinate)
• 3 tbsp All‑purpose flour (part of batter)
• 1 tbsp Cornstarch (batter) (part of batter, ratio 3:1 flour to cornstarch)
• 0.5 large Egg (batter) (remaining half of the egg)
• 1 tsp Baking powder
• 5 tbsp Water (batter) (adjust to a smooth, slightly thick batter; may need an extra 1 tbsp)
• 1 tbsp Olive oil (batter) (adds shine and prevents clumping; can substitute with any neutral oil)
• 2 pieces Garlic cloves (minced)
• 1 tsp Fresh ginger (minced)
• 1 oz Red bell pepper (cut into bite‑size pieces; optional garnish)
• 0.5 cup Broccoli florets (optional garnish)
• 0.25 cup Tomato slices (optional garnish)
• 4 cups Corn oil (or vegetable oil) (for deep‑frying; neutral, high smoke point)
• 2 tbsp Light soy sauce
• 1 tsp Dark soy sauce
• 2 tbsp Sugar
• 1 tbsp Rice vinegar
• 1 tbsp Ketchup
• 0.5 tsp White pepper
• 4 whole Dried chili peppers (adds aroma; can adjust spiciness)
• 1 tsp Sesame oil (adds nutty finish)
• 1 tsp Cornstarch (sauce slurry) (mixed with 2 tbsp water)
• 2 tbsp Water (sauce slurry)

Instructions

1. Cut the chicken

   Trim any fat from the 10 oz chicken breast and cut into bite‑size pieces (about 1‑inch cubes).

   Time: PT5M

2. Marinate the chicken

   In a bowl combine chicken pieces with ½ tsp salt, ½ of a beaten egg, 1 tbsp cornstarch and ½ tbsp water. Mix thoroughly, then let rest for 10‑20 minutes.

   Time: PT17M

3. Prepare the batter

   In a separate bowl whisk together 3 tbsp flour, 1 tbsp cornstarch, the remaining half egg, 1 tsp baking powder, 4‑5 tbsp water, 1 tbsp olive oil and a pinch of salt. Adjust with an extra ½ tbsp water if the batter is too thick; it should be smooth and slightly thick, able to coat the chicken without clumping.

   Time: PT5M

4. Prep aromatics & vegetables

   Mince 2 garlic cloves and a small piece of ginger (about 1 tsp). Cut 1 oz red bell pepper into bite‑size pieces. Optional: prepare broccoli florets and tomato slices for garnish.

   Time: PT5M

5. Heat oil for first fry

   Pour enough corn oil into the wok to submerge the chicken (≈4 cups). Heat on high until the oil reaches about 300°F (149°C). Test by dropping a tiny bit of batter; it should sizzle and rise slowly.

   Time: PT10M

   Temperature: 300°F

6. First fry the chicken

   Toss the marinated chicken pieces in the batter, letting excess drip off. Carefully lower pieces into the hot oil, a few at a time, using chopsticks or tongs. Fry until the coating turns a light golden‑yellow, about 8‑10 minutes total, stirring gently to keep pieces separate.

   Time: PT10M

   Temperature: 300°F

7. Reheat oil for second fry

   Remove the chicken with a slotted spoon and set on paper towels. Increase the oil temperature to 350‑400°F (176‑204°C); this takes about 2 minutes.

   Time: PT2M

   Temperature: 350-400°F

8. Second fry the chicken

   Return the chicken pieces to the hot oil and fry for 1‑2 minutes, just until the coating turns deep golden and very crisp.

   Time: PT2M

   Temperature: 350-400°F

9. Prepare the sauce mixture

   In a small bowl whisk together 2 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tbsp sugar, 1 tbsp rice vinegar, 1 tbsp ketchup, and ½ tsp white pepper. Set aside.

   Time: PT2M

10. Cook the sauce

    In a clean skillet, add 1‑2 tbsp of the used frying oil and heat 1‑2 minutes until shimmering. Add the 4 dried chilies and stir for 10‑15 seconds. Add minced garlic and ginger; stir 20‑30 seconds until fragrant. Pour in the pre‑mixed sauce liquids; stir 20‑30 seconds. Mix 1 tsp cornstarch with 2 tbsp water and add to the pan; stir 20‑30 seconds until the sauce thickens. Add the red bell pepper pieces and 1 tsp sesame oil; cook another 30 seconds. Adjust thickness with extra slurry or water if needed.

    Time: PT5M

11. Combine chicken and sauce

    Add the twice‑fried chicken pieces to the sauce pan, toss quickly to coat evenly. Cook together for another 1‑2 minutes so the sauce adheres.

    Time: PT2M

12. Plate and garnish

    Transfer the coated chicken to a serving plate. Garnish with broccoli florets, tomato slices, or extra bell pepper if desired. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

28 g

Carbohydrates

45 g

Fat

35 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken breast: Chicken thighs
• Instead of Egg: Egg substitute (for vegans)
• Instead of Cornstarch: Potato starch
• Instead of All‑purpose flour: Rice flour (gluten‑free)
• Instead of Cornstarch (batter): Potato starch
• Instead of Egg (batter): Egg substitute
• Instead of Olive oil (batter): Vegetable oil, Canola oil
• Instead of Garlic cloves: Garlic paste
• Instead of Fresh ginger: Ground ginger (use less)
• Instead of Red bell pepper: Green bell pepper
• Instead of Corn oil (or vegetable oil): Peanut oil, Canola oil
• Instead of Light soy sauce: Tamari
• Instead of Sugar: Honey, Brown sugar
• Instead of Rice vinegar: White vinegar (use half amount)
• Instead of Ketchup: Tomato paste diluted
• Instead of White pepper: Black pepper (use less)
• Instead of Dried chili peppers: Fresh chilies (shorter flavor)
• Instead of Sesame oil: Toasted oil
• Instead of Cornstarch (sauce slurry): Arrowroot powder

Equipment Needed

• Cutting board
• Chef's knife
• Mixing bowls
• Whisk or fork
• Measuring spoons
• Wok or deep‑fat pan
• Instant‑read thermometer (optional)
• Slotted spoon or spider strainer
• Small saucepan or skillet (for sauce)
• Tongs
• Plate or tray lined with paper towels
• Paper towels

Critical Steps — Do Not Skip

• Marinating the chicken for at least 10 minutes
• Achieving the correct batter consistency
• Heating oil to the proper temperature for each fry
• Executing the double‑fry technique
• Thickening the sauce with a cornstarch slurry

Chef Tips from the Video

• The 3:1 flour‑to‑cornstarch ratio gives the ideal crunch – never skip the cornstarch.
• Double‑frying is the secret to a crunchy exterior and juicy interior.
• Using a small amount of oil from the first fry to start the sauce adds depth of flavor.
• Dried chilies release a smoky aroma quickly; do not over‑cook them.
• If you prefer less sweetness, reduce the sugar to 1 tbsp.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently to retain crispness.

Freezer: Fry the chicken without sauce, cool completely, then freeze in a single layer before transferring to a freezer bag. Up to 2 months. Re‑heat by deep‑frying again.

Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Marinate the chicken up to 2 hours ahead and keep refrigerated.
• Prepare the sauce mixture and cornstarch slurry in advance; store separately.
• Pre‑heat the oil while you finish the batter to save time.