Entree: United States – New York City – General Tso's Chicken (Deep-fried chicken tossed in a sweet-spicy soy-based glaze)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

- 1.5 lb (680 g) boneless skinless chicken thighs, trimmed and cut into 1–1.5 inch (2.5–4 cm) pieces
- 1 cup (120 g) cornstarch (for dredging)
- 2 large eggs, beaten (approx. 100 g)
- 2 tsp (10 g) kosher salt, divided
- 1/2 tsp (1 g) white or black pepper
- 2 cups (480 ml) neutral oil for deep frying (peanut or vegetable)
- Sauce:
- 1/3 cup (80 ml) low-sodium soy sauce
- 1/4 cup (50 g) light brown sugar, packed
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) hoisin sauce (optional for depth)
- 1 tsp (5 ml) toasted sesame oil
- 1/2 cup (120 ml) water
- 1 tbsp (8 g) cornstarch (for slurry)
- Aromatics and finish:
- 2 tbsp (30 ml) vegetable oil (for sauce sautée)
- 1 tbsp (6 g) fresh ginger, minced
- 2 cloves (6 g) garlic, minced
- 6–8 dried red chilies (adjust to heat preference)
- 2–3 scallions (green onions), sliced on the bias, approx. 2 oz (60 g)
- 1 tsp (5 ml) rice wine or dry sherry (optional)

Instructions

1. Season chicken: toss chicken pieces with 1 tsp (5 g) salt and pepper. Set up dredging station: beaten eggs in one bowl, cornstarch in another. Dip each piece in egg, then coat thoroughly in cornstarch, shaking off excess.
2. Fry chicken: heat oil in a heavy skillet or wok to 350°F (175°C). Fry chicken in batches, careful not to overcrowd, until golden and cooked through, 4–6 minutes per batch. Drain on a wire rack or paper towels and keep warm.
3. Make sauce: whisk soy sauce, brown sugar, rice vinegar, hoisin (if using), and sesame oil with 1/2 cup (120 ml) water. In a small cup, stir 1 tbsp (8 g) cornstarch into 2 tbsp (30 ml) cold water to make a slurry and set aside.
4. Sauté aromatics: discard excess frying oil leaving about 2 tbsp (30 ml) in the wok or add 2 tbsp vegetable oil. Over medium heat, add minced ginger, garlic, and dried red chilies; cook 30–45 seconds until fragrant but not burnt.
5. Finish sauce and coat chicken: add the soy-brown sugar mixture and bring to a simmer. Whisk in cornstarch slurry and simmer until glossy and slightly thickened, about 1–2 minutes. Add rice wine or sherry if using. Add fried chicken and scallions to the wok and toss to coat evenly in the sauce, heating through for 1–2 minutes.
6. Serve immediately over steamed rice with extra scallions and optional steamed broccoli on the side.