General Tsao's Chicken

Always a favorite with grilled or battered chicken

Ingredients for chicken

  • 4 cups vegetable oil
  • 2 medium eggs
  • 4 boneless skinless chicken thighs cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1 cup cornstarch
  • 1 Tablespoon sesame seeds for garnish

    • Ingredients for sauce

  • 2 Tablespoon minced garlic
  • 1 cup sugar
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper
  • 2 Tablespoons water & 2 Tablespoons cornstarch (slurry)

    • Sauce Instructions: Combine sauce ingredients and boil without cornstarch slurry until sauce is translucent then add slurry to thicken sauce. Sauce should return to somewhat translucent eventually


    Heat 4 cups vegetable oil to 375 degrees in a deep fryer or pot of oil.


    Beat the egg in a mixing bowl (you will be tempted to use more egg but don't). Add the chicken cubes, sprinkle with salt, 1 teaspoon sugar and pepper, mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.


    In 2 separate batches, carefully drop the chicken cubes into the hot oil one by one. Cook until they turn light-golden brown and begin to float for about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all the chicken has been fried, re-fry the chicken. Cook until deep golden brown about 5-10 minutes.


    Add sauce to fried chicken and reheat if needed in a skillet. Plate and garnish with sesame seeds. Usually served with rice and steamed broccoli.


    Note: the sauce can also be put on a traditional stir fry of cooked vegetables and browned chicken.