American Chinese Favorites · tested Chinese home cooking
General Tso's Chicken Recipe
左宗棠鸡 Zuǒ Zōng Táng Jī
The most famous Chinese dish in America, but with authentic roots in Hunan cuisine. Crispy battered chicken chunks tossed in a tangy, spicy-sweet sauce that strikes the perfect balance of every flavor. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 1 lb boneless chicken thighs, cut into 1-inch chunks
- For marinade: 1 egg yolk, 1 tbsp soy sauce, 1 tbsp Shaoxing wine
- For batter: 1/2 cup cornstarch, 1/4 cup flour, 1/2 tsp salt
- For sauce: 3 tbsp soy sauce, 2 tbsp black vinegar, 3 tbsp sugar, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, 1/2 cup chicken stock
- 6 dried red chilies
- 3 cloves garlic, minced
- 1 1-inch piece fresh ginger, minced
- 2 scallions, sliced
- Oil for deep frying
Step-by-step instructions
Step 1
Marinate chicken with egg yolk, soy sauce, and…
Marinate chicken with egg yolk, soy sauce, and shaoxing wine for 15 minutes.
Step 2
Toss marinated chicken in cornstarch-flour mixture…
Toss marinated chicken in cornstarch-flour mixture until evenly coated.
Step 3
Heat oil to 175°C
Heat oil to 175°C. Deep fry chicken in batches for 4-5 minutes until golden and crispy. Drain.
Step 4
Reheat oil to 190°C
Reheat oil to 190°C. Fry chicken again for 1-2 minutes for extra crispiness.
Step 5
Heat a little oil in a wok
Heat a little oil in a wok. Add dried chilies, garlic, and ginger. Stir-fry for 30 seconds.
Step 6
Pour in sauce mixture and cook until thickened, about…
Pour in sauce mixture and cook until thickened, about 1 minute. Add fried chicken and toss to coat. Garnish with scallions.
Cook’s notes
- The double-fry method is essential for chicken that stays crispy under the sauce
- Adjust dried chilies to your spice tolerance – this dish should have a noticeable kick
- The sauce should coat the chicken generously – don't be shy with it
- Serve immediately – this dish doesn't reheat well as the chicken loses crispiness
Common questions
Can I make General Tso's Chicken less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.