General Tso's Chicken — Not Too Sweet
Craving General Tso's? This recipe delivers the perfect balance of sweet, savory, and crispy, surpassing any takeout version. The double-fry technique guarantees an irresistible crunch in every bite.
General Tso's Chicken — Not Too Sweet
Craving General Tso's? This recipe delivers the perfect balance of sweet, savory, and crispy, surpassing any takeout version. The double-fry technique guarantees an irresistible crunch in every bite.
The Key Move
Double-fry the chicken at the right temperatures for maximum crispness without burning.
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The Setup
- Wok14-inch
- Deep FryerOptional
- Thermometer
- Wire Rack
The Mise en Place
5 of 13Your prep station before cooking begins
Chicken is not crispy after frying.
Ensure the oil temperature is hot enough for both the first and second fry.
Sauce is too sweet.
Reduce the amount of sugar in the sauce. Add a splash of rice vinegar to balance the sweetness.
The Method
MARINATE
Prep aheadIn a bowl, combine chicken pieces with 1 tablespoon of soy sauce (¼ cups) and 1 tablespoon of cornstarch (½ cups). Mix well and let it marinate for at least 15 minutes.
PREPARE
Prep aheadIn a separate bowl, whisk together the remaining soy sauce (¼ cups), rice vinegar (¼ cups), sugar, chicken broth (½ cups), and sesame oil (1 tbsp). Set aside.
COAT
Coat the marinated chicken pieces with the remaining cornstarch (½ cups), ensuring each piece is fully covered.
Chicken pieces are evenly coated with cornstarch
HEAT
Time-sensitiveHeat vegetable oil (4 cups) in a large wok or deep fryer to 325°F (160°C).
Use a thermometer to ensure accurate temperature.
FRY
Time-sensitiveCarefully add the chicken pieces to the hot oil in batches, ensuring not to overcrowd the wok. Fry for 5-6 minutes, until lightly golden.
Fry in batches to maintain oil temperature. • Chicken is pale golden brown
REMOVE
Remove the chicken from the wok and set aside on a wire rack to drain excess oil.
HEAT
Time-sensitiveIncrease the oil temperature to 375°F (190°C).
Ensure oil is hot enough for the second fry.
FRY
Time-sensitiveAdd the chicken back to the hot oil and fry for another 2-3 minutes, until golden brown and crispy.
Watch carefully to avoid burning. • Chicken is deep golden brown and crispy • Chicken sounds crispy when stirred
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
REMOVE
Remove the chicken from the wok and set aside on a wire rack to drain excess oil.
SAUTE
In a clean wok or skillet, heat 1 tablespoon of vegetable oil (4 cups) over medium-high heat. Add garlic (4 cloves), ginger (1 tbsp), and dried chili peppers (6 whole). Sauté for 30 seconds, until fragrant.
Don't burn the garlic and ginger. • Aromatics are lightly browned and fragrant • Aromatics release their fragrance
ADD
Pour the sauce mixture into the wok and bring to a simmer. Cook for 1-2 minutes, until the sauce thickens slightly.
Stir constantly to prevent sticking. • Sauce is glossy and coats the back of a spoon
ADD
Add the crispy chicken to the wok and toss to coat evenly with the sauce.
Toss gently to maintain crispness. • Chicken is evenly coated with sauce
GARNISH
Garnish with chopped scallions (2 whole) and sesame seeds (1 tsp). Serve immediately.
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