This General Tso's chicken recipe uses cornstarch batter to make a deep-fried Chinese favorite. You'll enjoy the spicy, sweet sauce with ginger and garlic flavors.
Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
829 Calories
Recipe Instructions
Step 1
Cook chicken: Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
Step 2
Beat eggs in a large bowl until smooth. Mix in 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. Stir in chicken pieces until evenly coated.
Step 3
Drop battered chicken pieces into hot oil, one by one. Cook until chicken is golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
Step 4
Make sauce: Combine sugar, vinegars, sherry, soy sauce, and garlic in a small saucepan; bring to a boil. Cook and stir over medium-high heat until sugar is dissolved and sauce has thickened to the consistency of light pancake syrup, about 3 minutes. Remove from heat and keep sauce warm.
Step 5
Heat oil in a wok or large skillet over medium-high heat. Cook and stir chiles and ginger in hot oil until ginger begins to brown, about 30 seconds. Use a slotted spoon to remove chiles and ginger to warm sauce; stir until combined.
Step 6
Cook and stir-fry chicken in the same wok until very crispy and dark golden brown. Serve with sauce.
Ingredients
2 teaspoons cornstarch
2 tablespoons vegetable oil
3 large eggs
2 teaspoons minced garlic
4 cups vegetable oil for frying
2 tablespoons minced fresh ginger, or to taste
2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
