General Tso's Chicken

I know I'm supposed to type a whole paragraph up here but I don't have much to say besides MAKE THIS. It's delicious. The changes I made to the recipe I started with were to adapt to the ingredients to ones that are easily available kosher along with some slight adjustments to my family's taste. I also simplified and streamlined things a bit where I felt it could be done without sacrificing taste. And taste is definitely something this has! The picture was taken the day after, of the dinner leftovers. I ate it as my lunch immediately after and it was still amazing! Enjoy!

General Tso's Chicken

Recipe adapted from Serious Eats



2 egg whites
1/4 cup soy sauce
1/4 cup mirin
1/4 cup vodka
1/2 teaspoon baking soda
6 Tbsp corn starch
2 lbs boneless, skinless chicken breast, cut into 1/2-3/4 inch pieces


1 cup flour
1 cup cornstarch
1 tsp baking powder
1/2 tsp kosher salt


6 Tbsp soy sauce
1/4 cup mirin
1/4 cup rice vinegar
1/2 cup chicken stock
3/4 cup sugar
2 tsp toasted sesame oil
1 Tbsp corn starch
4 scallions: white and light green parts sliced (plus the light green part from the 2 scallions below)

2 Tbsp canola oil (or another neutral oil)
4 cloves garlic, minced
2 Tbsp minced or grated fresh ginger
1/2 tsp red pepper flakes
2 scallions: white part only, minced fine


Mix marinade ingredients besides for chicken. Reserve 1/4 cup. Add chicken to the rest.

Mix coating ingredients in a large bowl. Add reserved marinade a Tbsp at a time until you get some little clumpy bits (yes, that's a technical term)

For the sauce, combine soy sauce, mirin, rice vinegar, chicken stock, sugar, sesame oil, corn starch and SLICED scallions in a bowl

Place garlic, ginger, red pepper flakes, minced scallions and canola oil in a cold 12" nonstick skillet. Turn on medium low heat to gently warm the mixture Stir with a wooden spoon. After a few minutes it will begin to get golden brown. Add the rest of the sauce ingredients and bring to a simmer stirring constantly then immediately remove from heat and set aside.

Heat a few inches of oil in a Dutch oven to 360.

Remove chicken pieces one at a time from the marinade and dredge in the coating mixture. I like to lay them out on a piece if parchment paper so they are all ready to go before I start to fry.

In three batches, fry chicken pieces for 3-4 minutes until golden brown. Adjust heat under the pot of oil to keep the temperature at around 350 while frying, returning the temperature to 360 in between batches (adding the chicken pieces to the oil causes the temperature to drop). Stir carefully while frying to cook evenly.

Remove chicken from pot with a metal slotted spoon or "spider" and place on a wire rack set over a sheet pan. Immediately season with a small amount of kosher salt (approximately 1/4 tsp for each batch).

When all chicken is done gently heat the pan with the sauce. Add the chicken pieces and carefully toss to coat.


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