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Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Servings: 6 people

My friends have been raving about this Authentic General Tso’s Chicken for days now. They said it’s the real deal. I just have to give it a try to see for myself and I can honestly tell you, that it is indeed the real thing!


2¼ pounds chicken thighs boneless, skinless, cut into 1 to 2” chunks

1 teaspoon light soy sauce

1 teaspoon dark soy sauce

1 teaspoon Shaoxing rice wine

2 Egg yolks

⅔ c. corn starch

3½ c. peanut oil for frying, plus an extra tbsp for the marinade mixture


¾ c. chicken stock unsalted

2 tablespoons corn starch

2 tablespoons rice vinegar can use Shaoxing wine

2 tablespoons tomato paste

4 tablespoons light soy sauce

2 tablespoons dark soy sauce

¼ c. brown sugar we like dark


6 small dried red chiles arbul or Thai red peppers work well, ends snipped and slightly cut down the middle

6 tablespoons peanut oil for frying (about 1/2 cup)

2 teaspoons ginger fresh, finely chopped

2 teaspoons garlic minced

2 teaspoons sesame oil


1 tablespoon scallions green onions, thinly sliced, for garnish

1 tablespoon sesame seeds for garnish

2 c. steamed white rice

How to make Authentic General Tso’s Chicken

Step 1: In a bowl, place the sauce ingredients and stir until the cornstarch is completely dissolved and everything is well combined, then set aside.

Step 2: In a large bowl, add the pieces of chicken along with the soy sauces, a tsp peanut oil, and egg yolks. Using two large wooden spoons, mix well. Add in the cornstarch and resume mixing until all the chicken pieces are completely coated in the marinade mixture.

Step 3: In a wok, heat about 3.5 cups of oil over high heat. Alternately, you can use a 12-inch saucepan. Once the oil reached 375 degrees F, add the coated chicken pieces to the wok in batches and cook for about 4 to 6 minutes until golden brown and cooked through. To a platter lined with paper towels, transfer the cooked chicken and set aside.


Step 4: Discard the oil ad wipe the wok clean using paper towels. Place it back on the stove, add in 6 tbsp oil, and heat over medium-high heat. Once the oil is slightly smoking, add the peppers, garlic, and ginger to the wok and stir-fry for about 30 seconds before adding in the sauce. Continue to cook, stirring continuously using a wooden spoon until the sauce has thickened. This takes another 3 to 5 minutes.

Step 5: Return the chicken pieces to the wok and spoon over the sauce. Allow the sauce to simmer for approximately 2 minutes to heat the chicken. Remove from the heat, then stir in the sesame oil.

Step 6: To a serving platter, transfer the chicken and the sauce and garnish with some sesame seeds and chopped green onions/scallions. Serve with steamed white rice and enjoy immediately.


For this recipe, my best choice is boneless, skinless chicken thighs but you can also use boneless, skinless chicken breasts.

After adding the cornstarch to the marinated chicken, you have to give it a few minutes to mix using a large spoon. Don’t worry if the chicken seems a bit “gloopy” because this is normal and it will get crisp in the process although not overly crispy but with a nice golden crust. I suggest checking a piece of chicken to see if it is cooked through.

Sear the chicken in batches in the oil/wok. With metal tongs or large utensils to toss the chicken pieces around the hot oil to keep them from sticking to each other.

Before adding the peppers to the oil, make sure to slit them. This way, they will impart a little amount of heat. Or you can leave them as is if you don’t like the heat.

I like to enjoy General Tso’s Chicken immediately but if you prefer it the next day, it’s amazing, too!
If you don’t have a wok, you can also use a sturdy 12” skillet or saucepan. But if using a wok, I suggest using a wok ring to keep any stream of the hot oil.

When using wok and wok rings, it is best over a flame but you can work on them on a gas stove or an electric stove as well.

Nutrition Facts:

Calories: 648kcal | Carbohydrates: 29g | Protein: 31g | Fat: 38g | Saturated Fat: 9g | Cholesterol: 233mg | Sodium: 950mg | Potassium: 485mg | Fiber: 1g | Sugar: 10g | Vitamin A: 310IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg


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