chickensesamepan fried
Pan-Fried General Tso’s Chicken
This General Tso’s chicken uses pan-fried rather than deep-fried chicken, finished with dried chillies and a glossy soy, vinegar and chicken-broth sauce.
From YouTube · Jul 17, 2025
This General Tso’s chicken uses pan-fried rather than deep-fried chicken, finished with dried chillies and a glossy soy, vinegar and chicken-broth sauce.
40 min, including marinating
Prep time
10 min
Cook time
50 min
Total time
4–6 servings
Yield
Ingredients
20 ingredients- CHICKEN
- 700 g skinless chicken breast or thigh, thickly sliced
- 1/2 tsp salt
- 1 tbsp soy sauce
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 2 tbsp water
- 6 tsp cornstarch, for coating
- AROMATICS
- 22 g shallot, thinly sliced
- 5 dried chillies
- 4 cloves garlic, minced
- 1 green onion, chopped
- SAUCE
- 2 tsp soy sauce
- 1 tsp dark soy sauce
- 2 tsp sugar
- 1/2 tbsp black rice vinegar
- 1 tsp sesame oil
- 1/4 cup chicken broth
- 1 tsp cornstarch
Method
12 steps- Mince four cloves of garlic and cut one shallot into thin slices. Chop one green onion into small pieces. Prepare some dried chili peppers.
- Mix chicken broth and cornstarch together and stir until all the cornstarch dissolves to create a chicken broth and cornstarch mixture.
- Cut chicken into thick slices and marinate with salt, soy sauce, cornstarch, baking soda, and water. Let marinate for 30 minutes.
- Mix the chicken with additional cornstarch before cooking to create a crust.
- Heat oil in a pan over medium-high heat. Add chicken and pan fry for about 3 to 3.5 minutes until golden, then turn and fry the other side until golden. Remove from pan.
- Using remaining oil, sauté shallot until slightly brown, then add dried chili peppers and continue sautéing.
- Add minced garlic and sauté until fragrant.
- Add the cooked chicken back to the pan, toss to combine with aromatics, then remove from pan.
- Reduce heat to low. Add soy sauce, dark soy sauce, and sugar. Stir until sugar dissolves.
- Add chicken broth and cornstarch mixture, stirring gently as it boils to form a sauce.
- Once boiling, add black vinegar and sesame oil to the sauce, then turn off heat.
- Add chicken and chopped green onion to the pan, toss to coat with sauce, and serve.
Recipe notes
Helpful tips
- Ensure the oil is hot before adding chicken for a crispy crust.
- Stir the cornstarch mixture well before adding to the sauce to prevent clumping.
- Adjust the chili peppers to control spiciness.
Equipment
- pan
- stirring spoon
Storage
Store in an airtight container in the refrigerator.
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