General Tso's Chicken (Crispy Chinese-American Takeout Style)

Ingredients

• 2 large Egg whites (Separated from yolks)
• 7 tablespoons Dark soy sauce (Divided (3 for marinade, 4 for sauce))
• 7 tablespoons Chinese cooking wine (Divided (3 for marinade, 4 for sauce))
• 3 tablespoons Vodka (For marinade)
• 0.25 teaspoon Baking soda (For marinade)
• 8 tablespoons Cornstarch (3 for marinade, 1 for sauce, 4 for breading (1/4 cup = 4 tbsp))
• 1.5 pounds Boneless, skinless chicken thighs (Cut into 1-inch pieces)
• 1 cup All-purpose flour (For breading)
• 1 teaspoon Baking powder (For breading)
• 1 teaspoon Salt (For breading)
• 3 tablespoons Rice wine vinegar (For sauce)
• 4 tablespoons Chicken stock (For sauce)
• 4 tablespoons Sugar (For sauce)
• 1 teaspoon Roasted sesame seed oil (For sauce)
• 6 whole Scallions (Whites and 2 inches of greens, thinly sliced; reserve some greens for garnish)
• 4 cloves Garlic (Grated or finely minced)
• 2 inches Fresh ginger (Grated)
• 12 whole Dried Arbol chilies (Optional, for heat)
• 1 quart Vegetable oil (For frying and sautéing)
• 2 cups White rice (For serving (optional))
• to taste Kosher salt (For seasoning rice)

Instructions

1. Prepare Marinade

   Separate 2 egg whites into a large bowl and beat until frothy. Add 3 tbsp dark soy sauce, 3 tbsp Chinese cooking wine, and 3 tbsp vodka. Whisk to combine. Reserve half of this mixture in a small bowl for later.

   Time: PT5M

2. Finish Marinade & Coat Chicken

   To the remaining marinade in the large bowl, add 1/4 tsp baking soda and 3 tbsp cornstarch. Whisk until smooth and lump-free. Cut 1.5 lbs boneless, skinless chicken thighs into 1-inch pieces. Add chicken to marinade and mix by hand until evenly coated. Cover and let marinate for 20 minutes.

   Time: PT25M

3. Prepare Breading

   In a shallow wide pan, combine 1 cup all-purpose flour, 1 cup cornstarch, 1 tsp baking powder, and 1 tsp salt. Mix until uniform. Add a few tablespoons of the reserved marinade and use your fingers to create small clumps in the breading.

   Time: PT5M

4. Make Sauce

   In a small bowl, whisk together 4 tbsp dark soy sauce, 4 tbsp Chinese cooking wine, 3 tbsp rice wine vinegar, 4 tbsp chicken stock, 4 tbsp sugar, 1 tsp roasted sesame oil, and 1 tbsp cornstarch until smooth. Set aside.

   Time: PT3M

5. Prep Aromatics

   Thinly slice all the whites and about 2 inches of the greens of 6 scallions. Reserve some green slices for garnish. Grate 4 cloves garlic and 2 inches fresh ginger.

   Time: PT4M

6. Sauté Aromatics & Start Sauce

   Heat 2 tbsp vegetable oil in a high-walled sauté pan over medium-high heat until shimmering. Add most of the scallions (reserve some greens), grated garlic, and ginger. Sauté for 1 minute until fragrant. Add 12 Arbol chilies (optional) and cook for 1 more minute. Pour in the sauce mixture, scraping up any bits from the pan. Cook for 1 minute until thickened. Remove pan from heat.

   Time: PT5M

7. Bread Chicken

   One piece at a time, dredge marinated chicken in the breading mixture, pressing to adhere and form craggly bits. Place coated pieces on a tray.

   Time: PT5M

8. Fry Chicken

   Heat 1 quart vegetable oil in a deep pan to 375°F. Fry chicken in batches, lowering pieces in gently and not crowding the pan. Fry each batch for about 4 minutes, turning as needed, until golden and crispy. Remove to a wire rack set on a rimmed baking sheet. Keep finished chicken warm in a low oven.

   Time: PT16M

   Temperature: 375°F

9. Toss Chicken with Sauce

   Return sauce to medium-low heat. Add fried chicken and toss to coat evenly. Heat for 1-2 minutes until chicken is hot and glossy.

   Time: PT2M

   Temperature: Medium-low

10. Prepare Rice (Optional)

    Bring water to a boil in a saucepan per rice package instructions. Add 2 cups white rice, cover, and bake in a 375°F oven for 15-20 minutes. Season with kosher salt.

    Time: PT20M

    Temperature: 375°F

11. Garnish and Serve

    Plate rice, top with sauced chicken, and garnish with reserved scallion greens. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

650

Protein

32g

Carbohydrates

65g

Fat

28g

Fiber

2g

Ingredient Substitutions

• Instead of Egg whites: Liquid egg whites
• Instead of Dark soy sauce: Regular soy sauce (will be lighter in color)
• Instead of Chinese cooking wine: Dry sherry, Shaoxing wine
• Instead of Vodka: Omit (texture will be slightly different)
• Instead of Cornstarch: Potato starch
• Instead of Boneless, skinless chicken thighs: Chicken breast (texture will be drier)
• Instead of All-purpose flour: Cake flour
• Instead of Rice wine vinegar: White wine vinegar, Apple cider vinegar
• Instead of Chicken stock: Vegetable stock, Water with chicken bouillon
• Instead of Sugar: Honey (will change flavor)
• Instead of Roasted sesame seed oil: Toasted sesame oil
• Instead of Scallions: Chives
• Instead of Garlic: Garlic paste
• Instead of Fresh ginger: Ginger paste
• Instead of Dried Arbol chilies: Dried red chilies, Omit for mild
• Instead of Vegetable oil: Canola oil, Peanut oil
• Instead of White rice: Brown rice, Jasmine rice
• Instead of Kosher salt: Sea salt

Equipment Needed

• Large mixing bowl
• Small mixing bowl
• Shallow wide pan (for breading)
• Whisk
• Knife
• Cutting board
• High-walled sauté pan or wok
• Grater (for ginger and garlic) (optional)
• Wire rack
• Rimmed baking sheet
• Tongs or slotted spoon
• Measuring spoons and cups
• Oven
• Stovetop
• Medium saucepan (for rice) (optional)

Critical Steps — Do Not Skip

• Prepare Marinade
• Finish Marinade & Coat Chicken
• Prepare Breading
• Sauté Aromatics & Start Sauce
• Bread Chicken
• Fry Chicken
• Toss Chicken with Sauce

Chef Tips from the Video

• For extra flavor, add a splash of chili oil to the sauce.
• Let fried chicken rest on a wire rack, not paper towels, to maintain crispiness.
• If you like it spicier, add more chilies or a pinch of crushed red pepper to the sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in oven or air fryer for best texture.

Freezer: Freeze fried (unsauced) chicken pieces for up to 1 month. Reheat in oven, then toss with fresh sauce.

Room temperature: Safe for up to 2 hours; refrigerate promptly.

Make-Ahead Tips

• Chicken can be marinated up to 12 hours in advance.
• Sauce can be made and refrigerated up to 2 days ahead.
• Breaded (unfried) chicken can be held in the fridge for up to 1 hour before frying.