General Tso's Chicken

This classic Chinese dish is easy to make and absolutely packed with flavor. I first made it about five years ago, and since then, I’ve tweaked the recipe a few times to get it just right. The result? A slightly spicy, crispy, and flavorful chicken dish that I truly hope you enjoy!

Ingredients

(Serves 2–4)

• 1 1/2 tsp toasted sesame oil

• 1 large egg white

• 1/4 cup + 1 tbsp soy sauce

• 1/4 cup + 3 tbsp cornstarch

• 1 lb skinless, boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces

• 1 cup chicken broth

• 1 tsp Chinese chile-garlic sauce (add 1 1/2 tsp for an added kick)

• 3 tbsp sugar

• 1 tbsp canola oil, plus more for frying

• 2 tbsp finely chopped fresh ginger or ginger paste

• 2 large garlic cloves, minced fine

• Splash of orange juice (for a subtle citrus kick!)

• 4 scallions, thinly sliced

• Toasted sesame seeds for garnish

• Steamed broccoli and white rice, for serving

Cooking Instructions

Step 1: Marinate the Chicken

1. In a large bowl, whisk together:

   • 1 1/2 tsp toasted sesame oil

   • 1 large egg white

   • 1 tbsp soy sauce

   • 1/4 cup cornstarch

2. Add the chicken pieces and mix until evenly coated.

3. Let the chicken marinate for 15–20 minutes while you prepare the sauce.

Step 2: Make the Sauce

4. In a small bowl, whisk together:

   • 1 cup chicken broth

   • 1/4 cup soy sauce

   • 1 tsp Chinese chile-garlic sauce

   • 3 tbsp sugar

   • 3 tbsp cornstarch (to help thicken the sauce)

   • Splash of orange juice (optional, for a hint of citrus)

5. Set the sauce aside.

Step 3: Fry the Chicken

6. Heat canola oil (about 1 inch deep) in a large skillet or wok over medium-high heat until it reaches 350°F (175°C).

7. Working in batches, remove the chicken from the marinade and lightly coat each piece with the remaining 3 tbsp cornstarch.

8. Fry the chicken for 4–5 minutes, flipping occasionally, until golden brown and crispy.

9. Transfer to a paper towel-lined plate or wire rack and repeat with remaining chicken.

Step 4: Cook the Aromatics & Sauce

10. In a separate pan or wok, heat 1 tbsp canola oil over medium heat.

11. Add ginger and garlic, sautéing for 30 seconds until fragrant.

12. Stir in the prepared sauce and bring to a simmer, stirring constantly until it thickens (1–2 minutes).

Step 5: Combine & Serve

13. Add the fried chicken thigh pieces to the sauce and toss until fully coated.

14. Stir in sliced scallions and cook for another 30 seconds.

15. Serve immediately, sprinkle with toasted sesame seeds and serve with steamed broccoli and white rice.