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.
30 min active, minimal dishes
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.
30 min active, minimal dishes
Key move
Use the first fry to cook the chicken through at a moderate temperature, then fry again at a hotter oil temperature to reset the crust before the sauce hits it; if the second oil is not clearly hotter, the coating stays soft.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Wok14-inch
- Deep FryerOptional
- Thermometer
- Wire Rack
The Mise en Place
5 of 13Your prep station before cooking begins
The Protein (0/1)
The Aromatics (0/2)
The Spice Blend (0/1)
The Braise (0/7)
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.
Chef's Notes
For crispier chicken, fry it in batches and don't overcrowd the pan. This ensures each piece gets browned and stays crispy.
To prevent the sauce from becoming too thick, have a little chicken broth or water ready to thin it out if needed.
Serve hot over steamed white or brown rice. A sprinkle of toasted sesame seeds and thinly sliced green onions adds great flavor and color.
The sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before adding to the chicken.
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.
Uneven coating: If pieces are stuck together, the cornstarch won't hydrate properly, leading to gummy patches.
Chicken pieces are coated in a thin layer of soy sauce and cornstarch.
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.
Undissolved sugar: Residual sugar at the bottom of the bowl will burn quickly in the hot wok.
All sauce ingredients are combined and well-mixed.
COAT
Coat the marinated chicken pieces with the remaining cornstarch (½ cups), ensuring each piece is fully covered.
Clumping: Excess moisture causes clumps; shake off loose powder so the coating remains thin and crispy.
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).
Oil splatter: Ensure the wok is completely dry before adding oil to prevent dangerous splattering.
Oil has reached 325°F (160°C).
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.
Temperature drop: Adding too much chicken at once drops the oil temp, leading to a greasy, soggy crust.
Chicken is lightly golden and cooked through.
REMOVE
Remove the chicken from the wok and set aside on a wire rack to drain excess oil.
Soggy crust: Placing hot chicken on a flat plate creates steam, which will ruin the crispness of the first fry.
Fried chicken is removed from oil and draining.
HEAT
Time-sensitiveIncrease the oil temperature to 375°F (190°C).
Smoke point: Watch closely; if the oil begins to smoke heavily, it is overheating and will impart a burnt flavor.
Oil has reached 375°F (190°C).
FRY
Time-sensitiveAdd the chicken back to the hot oil and fry for another 2-3 minutes, until golden brown and crispy.
Overcooking: The second fry is for texture only; leaving it too long will dry out the chicken interior.
Chicken is deep golden brown and crispy.
REMOVE
Remove the chicken from the wok and set aside on a wire rack to drain excess oil.
Over-frying: The second fry is only for texture; leaving it too long will dry out the meat inside.
Crispy fried chicken is removed from oil and draining.
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.
Burned aromatics: Garlic and ginger burn rapidly; remove from heat immediately if they turn dark brown.
Aromatics are fragrant and lightly sautéed.
ADD
Pour the sauce mixture into the wok and bring to a simmer. Cook for 1-2 minutes, until the sauce thickens slightly.
Sauce burning: The high sugar content makes this sauce prone to burning if left unattended.
Sauce is simmering and has slightly thickened.
ADD
Add the crispy chicken to the wok and toss to coat evenly with the sauce.
Loss of crispness: Do not over-toss or leave the chicken in the sauce too long, or the coating will turn mushy.
Chicken is evenly coated with sauce.
GARNISH
Garnish with chopped scallions (2 whole) and sesame seeds (1 tsp). Serve immediately.
Soggy coating: Do not let the garnished dish sit, as the sauce will quickly soften the crispy crust.
Dish is garnished and ready to serve.
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
Master These Next
Kung Pao Chicken — Sichuan Style
Experience the authentic flavors of Sichuan with this classic Kung Pao Chicken recipe. Velvety chicken, crispy peanuts, and a numbing spice create an unforgettable dish.
Sticky Coconut Chicken & Rice
Chicken fat plus coconut milk equals the best rice crust of your life.
Chicken Satay with Peanut Sauce
Tender chicken skewers kissed by the grill, bathed in a creamy, homemade peanut sauce. This is Southeast Asian street food at its finest, a guaranteed crowd-pleaser.