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General Tso's Chicken Version 2 | 左宗棠雞


I first shared my original General Tso's Chicken recipe a while ago, but after making it several more times, I started simplifying the process. That's something I enjoy doing with many of my recipes.


1st fry...


Once I understand the technique and flavors, I always ask myself, "Can this be made easier without sacrificing too much?" This Version 2 is the result. Fewer steps, fewer ingredients, but still packed with that sweet, tangy, spicy glaze that makes General Tso's Chicken so addictive.


Despite its name, General Tso's Chicken is not a traditional everyday dish found throughout China. It is widely believed to have been inspired by Hunan cuisine and later adapted by Chinese chefs in North America.


2nd fry...


Over time, it evolved into the crispy, sweet, tangy, and slightly spicy dish many of us know today. Every restaurant has its own version, some sweeter, some spicier, and some crispier than others. This recipe is simply my own interpretation using my homemade Chinese brown sauce as the foundation.



One thing I love about this version is how approachable it is. Once you have a batch of homemade brown sauce sitting in the fridge, putting this together becomes surprisingly easy.



The double frying still gives you that wonderfully crispy chicken, while the sauce comes together in just a few minutes. If you've always wanted to try making General Tso's Chicken at home, this is a great place to start.


Ingredients:

(Serve 4)

  • Chicken:

  • Chicken Thigh Boneless Coarsely Diced, 1 Preferably With Skin On Skin-on chicken thighs render a little fat during frying, making the chicken juicier and crispier.

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Garlic Powder, 1/2 TBSP

  • ShaoXing / HuaTiao / Sherry Wine, 2 TBSP

  • Egg, 1

  • Baking Soda, 1/2 TSP

  • General Tso's Sauce:

  • Brown Sauce Homemade, 820g

  • Granulated Sugar, 600g

  • Rice Vinegar, 265g

  • Chili Garlic Sauce / Sriracha, 3 TBSP Adjust To Preference

  • General Tso's Chicken:

  • Corn Starch, 3 TBSP

  • Sesame Oil, 2 TBSP

  • Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP + More For Deep Frying

  • Garlic Finely Minced, 3 Cloves

  • Scallions (White Parts) Coarsely Sliced, A Handful

  • Slurry, 1 TBSP Potato Starch + 1 TBSP Water

  • Toasted Sesame Oil, 1 TBSP

  • Scallions (Green Parts) Coarsely Sliced, A Handful

Equipment:

  • Wok / Dutch Oven / Skillet

Directions:

  1. Please visit my "Chinese Brown Sauce" page for the recipe.

  2. Marinate the Chicken

  3. Combine the chicken with salt, white pepper, garlic powder, Shaoxing wine, egg, and baking soda.

  4. Mix well until every piece is coated.

  5. Cover and refrigerate for at least 1 hour.

  6. Marinating helps tenderize the chicken while allowing it to absorb the seasoning.

  7. Prepare the Sauce

  8. In a bowl, combine the brown sauce, sugar, rice vinegar, and chili garlic sauce.

  9. Stir until the sugar has completely dissolved.

  10. Set aside until needed.

  11. Coat the Chicken

  12. Add the cornstarch to the marinated chicken.

  13. Mix until no dry starch remains.

  14. Add the sesame oil and mix again until evenly coated.

  15. The chicken should have a light, sticky coating rather than a thick batter.

  16. First Fry

  17. Heat about 3 to 4 inches of oil in a wok or Dutch oven over medium heat.

  18. To test if the oil is ready, insert a wooden chopstick into the oil. If small bubbles appear around it, the oil is ready.

  19. Carefully add the chicken pieces one at a time.

  20. If you like extra crispy bits, drizzle any remaining coating into the oil.

  21. Fry until the chicken is lightly golden but not fully browned.

  22. Remove and drain on a wire rack or paper-lined plate.

  23. Work in batches to avoid overcrowding.

  24. Let the chicken rest for about 5 minutes.

  25. Second Fry

  26. Increase the heat slightly.

  27. Return the chicken to the oil.

  28. Fry again until deeply golden and crispy.

  29. Remove and drain well.

  30. Double frying helps keep the chicken crispy even after it is coated in sauce.

  31. Finish the Dish

  32. Heat a wok or skillet over medium heat.

  33. Add 2 TBSP of oil.

  34. Cook the garlic and white parts of some scallions until fragrant.

  35. Pour in 355g of the prepared General Tso's sauce and bring it to a gentle simmer.

  36. You can keep the remaining General Tso's sauce in a container. It can last for 7 days in the fridge. You can use it for various stir-fry dishes.

  37. Add the slurry and stir until the sauce thickens.

  38. Add the fried chicken.

  39. Toss until every piece is evenly coated.

  40. Continue cooking briefly until the sauce clings to the chicken.

  41. Shut off the heat and drizzle some toasted sesame oil over the top.

  42. Give it a quick stir.

  43. Transfer to a serving plate.

  44. Garnish with green parts of some scallions and serve immediately over some rice.



Tips

  • Chicken Thigh with Skin On Is Best

    • I highly recommend using boneless chicken thigh with the skin left on. The skin renders during frying, adding extra flavor and helping create a crispier coating. Chicken thigh is also more forgiving than chicken breast, staying juicy and tender even after double frying.


  • Don't Skip The Double Fry

    • The first fry cooks the chicken.

    • The second fry creates the crispy exterior that stays crunchy even after being tossed in sauce.


  • Save The Extra Sauce

    • The sauce also works beautifully for (which I will show you in the next few posts):

      • Orange Chicken

      • Pork ribs

      • Meatballs

      • Fried tofu


  • Control The Heat

    • Like it spicier?

    • Add more chili garlic sauce or finish with some homemade chili oil.


  • Prefer it milder?

    • Reduce the chili sauce and let the sweet and tangy flavors shine.


  • Great With Rice Or Noodles

    • Serve over steamed jasmine rice, fried rice, or even toss with stir-fried noodles for a completely different meal.


Recipe Video:

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