General Tso's Chicken

It's easy to make restaurant-quality General Tso's Chicken at home! You can have this takeout classic on the table in less than an hour, prep to finish.

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Skinless chicken thighs Egg white Shaoxing wine Light soy sauce Dark soy sauce Ground white pepper Cornstarch Chinkiang vinegar Dried red chiles

Let's Make General Tso's Chicken

Whisk egg white in a bowl until just frothy. Stir in Shaoxing wine, light and dark soy sauces, and ground white pepper. Add cubed chicken thighs and stir to combine.

Coat marinated chicken pieces in cornstarch on all sides.

Heat oil to 350 degrees F a large wok or a wide, deep, heavy-bottomed pot. Fry chicken in 3 batches until golden, crispy, and centers register 165 degrees F on an instant read thermometer, about 3-4 minutes.

In a bowl, whisk together chicken broth, Shaoxing wine, Chinkiang vinegar, light and dark soy sauces, sesame oil, sugar, and cornstarch. Season to taste with salt and set aside.

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