Chef John shows you how to make authentic General Tso's Chicken at home with crispy-on-the-outside, tender-on-the-inside chicken coated in a balanced sweet and sour sauce. This classic dish is sweet, tangy, and sure to please the whole family.
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Adapted from a video by Taste Show
The Tastiest General Tso's Chicken You'll Ever Make | Cooking alongside Masterchef • Taste Show
vegetable oilfor coating and deep frying~3-4 cupsest.
chicken broth~1 cupest.
light soy sauce
~3 tbspest.
dark soy sauceoptional; affects color only~1 tbspest.
oyster sauce~2 tbspest.
sugar~3 tbspest.
white vinegar~2 tbspest.
cooking wine~1 tbspest.
dried red chiliesuse only the red pepper shell, remove seeds2
garlic slices~4 clovesest.
ginger slices~4 slicesest.
green onion segments~2 tbspest.
sesame seedsfor garnish, optional~1 tbspest.
Steps
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1
Prepare the chicken breast by gently tenderizing it with a knife, then cut diagonally into slices, then into strips, and finally into large chunks.
2
Place the chicken pieces in a glass bowl, add salt, white pepper, and Shaoxing wine, and let the chicken absorb the flavors.
3
Add egg whites, baking powder, cornstarch, and flour to the chicken. Gradually add a small amount of water or oil, mixing until a light, even coating forms without lumps.
4
Prepare the sauce by combining chicken broth, light soy sauce, dark soy sauce (optional), oyster sauce, sugar, white vinegar, and cooking wine in a bowl. Add cornstarch to thicken. Snip dried chilies, remove the seeds, and add only the red shell pieces to the sauce.
5
Heat the oil to the proper temperature. Using tongs, carefully and gradually add the coated chicken pieces to the hot oil in batches, maintaining consistent oil temperature to ensure even cooking.
6
Cook over medium-low heat, allowing the chicken to rise to the surface when it reaches about 80% doneness. Remove the chicken and let the oil temperature rise again.
7
While the oil reheats, trim any rough or protruding edges from the fried chicken pieces to improve their appearance.
8
Once the oil reaches the proper temperature again, double-fry the chicken until golden brown. This second frying makes the exterior crispier and expels excess oil.
9
Remove the fried chicken from the oil and place it on a plate lined with paper towels to drain excess oil.
10
Heat oil in a wok or pan, add garlic slices, ginger slices, and green onion segments, and stir-fry until fragrant.
11
Stir the prepared sauce again to ensure any settled sugar and cornstarch are well incorporated, then gently pour it into the pan.
12
Add the fried chicken to the sauce, ensuring the glaze completely coats each piece until they turn a beautiful golden-red color.
13
Plate the General Tso's Chicken and optionally garnish with sesame seeds. Serve immediately.
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