General Tso’s Chicken

To serve a vegetable with this dish, stir-fry while you are waiting for the oil to heat for deep-frying.

Serves: 4Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4


  • 1 lb. boneless, skinless chicken thighs, cut into 1-inch cubes
  • 2 Tbsp. soy sauce
  • 3 tsp. Chinese rice wine or dry sherry, divided
  • 1⁄8 tsp. white pepper
  • 1 Tbsp. cornstarch
  • 4 Tbsp. dark soy sauce
  • 2 tsp. sugar
  • 1⁄2 tsp. sesame oil
  • 4 cups vegetable oil
  • 1 large clove garlic, peeled and minced
  • 1 tsp. minced ginger
  • 2 green onions, thinly sliced
  • 6 dried red chilies, seeded and chopped


  • Place the chicken in a medium bowl. Mix in the soy sauce, 2 teaspoons of rice wine, the white pepper, and cornstarch, adding the cornstarch last. Marinate the chicken for 30 minutes.
  • In a small bowl, combine the dark soy sauce, sugar, sesame oil, and 1 teaspoon of rice wine. Set aside.
  • Heat the vegetable oil to 350°F. When the oil is hot, add the chicken cubes and deep-fry until they are lightly browned, about 5 minutes. Remove from the wok and drain on paper towels.
  • Raise the temperature of the wok to 400°F. Deep-fry the chicken a second time briefly, until the chicken turns golden brown, another 5 minutes. Remove from the wok and drain on paper towels.
  • Drain the wok, leaving 2 tablespoons of oil for stir-frying. When the oil is hot, add the garlic, ginger, and green onions. Stir-fry briefly until aromatic. Add the chilies and cook for 1 minute.
  • Add the prepared sauce in the middle of the wok and bring to a boil. Add the chicken and mix through.