Deb's General Tso's Chicken


This General Tso's chicken uses cornstarch batter for a crisp, golden brown coating. Frying the chicken twice makes it extra crispy. A spicy, sweet soy sauce mixture with ginger and garlic adds incredible flavor. Don't scrimp or replace the ingredients — you might be disappointed. You can make the sauce and complete the first chicken fry up to 3 days ahead, then complete the second fry before serving. Serve with rice or noodles tossed with steamed vegetables, such as broccoli, zucchini, squash, and green onions.

Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins


Battered Chicken:

  • 4 cups vegetable oil for frying

  • 3 large eggs

  • ½ cup cornstarch

  • 2 teaspoons cornstarch

  • 2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces


  • 1 ½ cups white sugar

  • ¼ cup distilled white vinegar

  • ¼ cup rice vinegar

  • ¼ cup dry sherry

  • 2 ½ tablespoons soy sauce

  • 2 teaspoons minced garlic

  • 2 tablespoons vegetable oil

  • 12 whole dried red chile peppers, or to taste

  • 2 tablespoons minced fresh ginger, or to taste


  1. Cook chicken: Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

  2. Beat eggs in a large bowl until smooth. Mix in 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. Stir in chicken pieces until evenly coated.

  3. Drop battered chicken pieces into hot oil, one by one. Cook until chicken is golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.

  4. Make sauce: Combine sugar, vinegars, sherry, soy sauce, and garlic in a small saucepan; bring to a boil. Cook and stir over medium-high heat until sugar is dissolved and sauce has thickened to the consistency of light pancake syrup, about 3 minutes. Remove from heat and keep sauce warm.

  5. Heat oil in a wok or large skillet over medium-high heat. Cook and stir chiles and ginger in hot oil until ginger begins to brown, about 30 seconds. Use a slotted spoon to remove chiles and ginger to warm sauce; stir until combined.

  6. Cook and stir-fry chicken in the same wok until very crispy and dark golden brown. Serve with sauce.

Editor's Notes:

The nutrition data for this recipe includes the full amount of the batter ingredients. The actual amount of the batter consumed will vary.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts (per serving)

829 Calories
37g Fat
92g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 829
% Daily Value *
Total Fat 37g 48%
Saturated Fat 6g 32%
Cholesterol 189mg 63%
Sodium 689mg 30%
Total Carbohydrate 92g 33%
Dietary Fiber 0g 1%
Total Sugars 50g
Protein 36g
Vitamin C 6mg 32%
Calcium 95mg 7%
Iron 6mg 33%
Potassium 911mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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