General Tso's Chicken
A restaurant-quality General Tso's chicken recipe featuring tender, velveted chicken breast that is double-fried for maximum crunch. The chicken is tossed in a perfectly balanced sweet, savory, and tangy sauce made from pantry staples, served with blanched broccoli and steamed white rice.
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🍳 Cooking Flow
Cut chicken breast into 1.5-inch cubes and velvet with cornstarch, baking soda, egg whites, salt, and oil. → Whisk ketchup, A1 sauce, hoisin, soy sauce, rice vinegar, wine, MSG, and sugar to make the sauce. → Chop broccoli, dried chilis, scallions, and finely mince garlic and ginger. → Dredge the chicken in flour-cornstarch, double-fry until super crispy, and blanch broccoli in salted boiling water. → Sauté aromatics, simmer the sauce, toss the crispy chicken to coat, and serve with rice and broccoli.
Cooking Steps
Brief Cooking Order
Cut chicken breast into 1.5-inch cubes and velvet with cornstarch, baking soda, egg whites, salt, and oil. → Whisk ketchup, A1 sauce, hoisin, soy sauce, rice vinegar, wine, MSG, and sugar to make the sauce. → Chop broccoli, dried chilis, scallions, and finely mince garlic and ginger. → Dredge the chicken in flour-cornstarch, double-fry until super crispy, and blanch broccoli in salted boiling water. → Sauté aromatics, simmer the sauce, toss the crispy chicken to coat, and serve with rice and broccoli.
Introduction
A restaurant-quality General Tso's chicken recipe featuring tender, velveted chicken breast that is double-fried for maximum crunch. The chicken is tossed in a perfectly balanced sweet, savory, and tangy sauce made from pantry staples, served with blanched broccoli and steamed white rice.
Step 1
Prep the chicken: flip the chicken breast rib-side up, cut along the natural grain line of the tenderloin, and slice into 3 even strips. Cut these strips into roughly 1.5-inch uniform cubes.
Step 2
Velvet the chicken: combine the chicken cubes in a bowl with a pinch of salt, cornstarch, a tiny pinch of baking soda, egg whites, and a splash of neutral oil. Massage thoroughly with a gloved hand until the chicken is coated in a thin, milky, slippery layer. Let it marinate for 10-15 minutes.
Step 3
Build the sauce base: in a bowl, combine ketchup, A1 sauce, hoisin sauce, soy sauce, rice vinegar, Shaoxing wine, a pinch of MSG, and white sugar. Whisk everything together until the sugar is dissolved.
Step 4
Prep the vegetables: cut the broccoli into even, bite-sized florets. Chop the dried chilis into small pieces (discard seeds to reduce heat if preferred). Chop the scallions, keeping the white/light green parts (for sautéing) separate from the dark green parts (for garnish).
Step 5
Mince the aromatics: smash and finely mince the garlic and ginger using a cleaver at a roughly 2:1 ratio of garlic to ginger.
Ingredients List
Important Notes
Velveting is a classic Chinese technique that helps lean breast meat hold onto moisture, giving it a slippery, tender texture.
Using baking soda (not baking powder) is essential for chemical tenderization, but use only a tiny pinch; too much will make the meat mushy and bitter.
Double-frying is the secret to getting a crust that stays crunchy even after being tossed in the sticky sauce.
Avoid extra virgin olive oil; use a neutral oil with a high smoke point (such as canola or vegetable oil) for deep-frying and stir-frying.
Removing the seeds from the dried chilis will reduce the capsaicin (heat) by up to 70%, allowing you to control the spice level.
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