Pan-Fried General Tso’s Chicken
A home-cooked version of the classic sweet and spicy Chinese-American takeout favorite, featuring crispy pan-fried chicken tossed in a glossy, tangy sauce with dried chilies and garlic. This variation uses a simplified marinade and a touch of orange zest for a fresh twist.
A home-cooked version of the classic sweet and spicy Chinese-American takeout favorite, featuring crispy pan-fried chicken tossed in a glossy, tangy sauce with dried chilies and garlic. This variation uses a simplified marinade and a touch of orange zest for a fresh twist.
Ingredients
20 ingredients- Fat
- 22g
- Carbs
- 20g
- Protein
- 35g
Whole recipe (4 servings): 1720 kcal
- 700 g boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 tsp salt
- 1 tbsp soy sauce
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 2 tbsp water
- 6 tsp cornstarch (for coating)
- 2 tbsp vegetable oil (for frying)
- 1 shallot, finely chopped
- 5 dried red chilies
- 4 cloves garlic, minced
- 2 tsp soy sauce
- 1 tsp dark soy sauce
- 2 tsp sugar
- 1/2 tbsp black vinegar
- 1 tsp sesame oil
- 1 green onion, sliced
- 1/4 cup chicken broth
- 1 tsp cornstarch (for slurry)
- 1 tsp orange zest (optional)
Method
8 steps- In a bowl, combine chicken, salt, 1 tbsp soy sauce, 2 tsp cornstarch, baking soda, and water. Mix well and let marinate for 15 minutes.
- In a small bowl, whisk together chicken broth and 1 tsp cornstarch to make a slurry. Set aside.
- In another small bowl, mix 2 tsp soy sauce, dark soy sauce, sugar, black vinegar, and sesame oil. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Shake excess marinade off chicken pieces, then coat each piece with the 6 tsp cornstarch. Pan-fry chicken in a single layer until golden and cooked through, about 3-4 minutes per side. Work in batches if needed. Remove chicken and set aside.
- In the same skillet, add shallot, dried chilies, and garlic. Stir-fry for 30 seconds until fragrant.
- Pour in the soy sauce mixture and bring to a simmer. Add the chicken broth slurry and cook, stirring, until sauce thickens, about 1 minute.
- Return chicken to the skillet and toss to coat. Add orange zest if using. Cook for another minute until heated through.
- Garnish with green onion and serve hot with steamed rice.
Recipe notes
Helpful tips
- For extra crispiness, double-fry the chicken: fry once, let rest, then fry again briefly.
- Adjust the number of dried chilies to your preferred heat level.
- Orange zest adds a bright, citrusy note that complements the sauce.
Equipment
- Large skillet or wok
- Mixing bowls
- Whisk or fork
- Knife and cutting board
- Measuring spoons
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Additional tips
- Handle dried chilies with care; avoid touching your face after handling. Chicken should be cooked to an internal temperature of 165°F (74°C).
Recipe inspiration
Inspired by Cook! Stacey Cook
Estimated nutrition
Per serving: 430 calories
Fat: 22 g · Carbs: 20 g · Protein: 35 g
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