General Tso's Chicken with Dried Chiles
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Dried chiles bloom in hot oil and the whole kitchen coughs and grins at once. Crisp chicken, a sweet-tangy sauce, and a toss at the very last second, so the crunch is still there when it reaches the table.
The short version
Marinate chicken thighs briefly, coat in cornstarch and fry at 350°F until golden. Bloom dried chiles, garlic and ginger, add a vinegar-soy sauce, thicken, and toss the chicken in. Fry in batches, and sauce it just before serving.
What makes ours better
what we fixed so you don’t have to
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Marinate the chicken in egg white and wine. A quick marinade seasons the meat and helps the cornstarch coat evenly. Thigh meat stays juicy under a crisp shell.
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Bloom dried chiles in the oil. Whole chiles toasted in a little oil give a smoky, aromatic heat that red pepper flakes can't. Leave them whole for flavor and mild heat.
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Balance with rice vinegar and a little hoisin. Most versions are too sweet. Vinegar brings the tang the dish is known for and hoisin adds depth without extra sugar.
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Fry twice if you want it extra crisp. A quick second fry drives out moisture and makes the crust hold up under the sauce. It adds 2 minutes and you can skip it if you're in a hurry.
What you need
the usual suspects
- Boneless skinless chicken thighs1½ pounds
- Egg white1 large
- Shaoxing wine or dry sherry1 tablespoon
- Soy sauce1 tablespoon
- Chicken broth½ cup
- Sugar2 tablespoons
- Fresh ginger1 tablespoon
- Scallions3 medium
Chicken
Sauce
Stir-fry
read it twice. buy it once.
Steps
deep breath. you’ve got this.
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Marinate the chicken
Stir the chicken with the egg white, wine, 1 tablespoon soy sauce and the salt in a bowl. Let it sit for 15 minutes at room temperature.
About 15 min. Cook mode has a timer for this step.
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Mix the sauce
Whisk the broth, vinegar, both soy sauces, sugar, hoisin and cornstarch in a bowl until smooth. Set it by the stove.
Whisk it again just before it goes in; the cornstarch sinks.
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Coat the chicken
Put the cornstarch in a wide bowl. Drop in the chicken a few pieces at a time and press so the cornstarch clings in a thick, even coat. Shake off the extra and set the pieces on a rack.
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Fry the chicken
Heat the oil in a heavy pot to 350°F. Fry the chicken in 3 batches until light golden and crisp, 4 to 5 minutes per batch, turning once. A piece cut open should read 165°F. Lift onto a rack and let the oil recover between batches.
If the pieces stick together, wait 30 seconds before nudging them apart so the crust sets.
About 5 min. Cook mode has a timer for this step.
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Fry again for extra crunch
For a crisper crust, return all the chicken to the 350°F oil for 1 to 2 minutes, until deep golden. Drain it on the rack. Pour all but 1 tablespoon of oil out of a wok or large skillet.
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Bloom the aromatics
Heat the 1 tablespoon oil in the wok over medium-high heat. Add the chiles and stir for 15 to 20 seconds, until they darken a shade and the air smells smoky. Add the garlic and ginger and stir for 15 seconds more.
Watch the chiles. If they turn black, they taste bitter, so start over.
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Sauce the chicken
Whisk the sauce, pour it in and bring it to a boil, stirring, for about 1 minute, until thick and glossy. Add the chicken and scallions and toss for 20 seconds, just to coat. Serve at once over rice.
Good to know
the stuff I’d tell you over the phone
- Use 4 to 5 chiles for medium heat, or leave them whole and don't eat them. Cut open and seeded, they add more fire.
- Boneless thighs are best, but breasts work. Cut them the same size and pull them from the oil a minute sooner.
- Hoisin can be skipped; add another teaspoon of sugar instead.
- Broccoli florets, blanched for 1 minute and added with the chicken, are a classic addition.
- Storage. Fridge, 3 days. Reheat chicken on a rack in a 400°F oven for 8 to 10 minutes, then toss with warmed sauce. The sauce keeps 5 days alone.
Questions, answered
the questions my cousins text me
What is General Tso's chicken made of?
Fried chicken pieces tossed in a sauce of soy, rice vinegar, sugar, garlic, ginger and dried chiles. Takeout versions lean sweet; this one is tangier and a bit hotter.
How do I keep General Tso's chicken crispy?
Coat in cornstarch, fry at 350°F in small batches, drain on a rack and toss with the sauce at the last second. Frying twice helps the crust last longer.
Can I make it in the oven or air fryer?
Yes. Spray the coated pieces well with oil and air-fry at 400°F for 10 to 12 minutes, shaking halfway, or bake on a rack at 425°F for 20 minutes. It's less crisp than fried but still good.
Can I use chicken breast?
Yes. Cut it into 1-inch pieces and check one early, since breast dries out faster than thigh. Pull it at 165°F.
What can I use instead of Shaoxing wine?
Dry sherry works best. Dry white wine or a spoonful of chicken broth also works.
How do I make it less spicy?
Use 3 or 4 chiles, shake out all the seeds and remove the chiles before serving.
From the table
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Published October 29, 2026.