General Tsao Chicken


  • 1 lb Boneless Chicken Thighs
  • 1 tbsp Light Soy Sauce
  • 1 Egg, lightly beaten
  • Freshly Ground Black or White Pepper
  • Cornstarch, as needed
  • 2 tbsp Dark Soy Sauce
  • 1 tbsp Rice Vinegar
  • 2 tbsp Chinese Rice Wine or Dry Sherry
  • 1 tbsp Brown Sugar
  • 3 tbsp Chicken Broth or Water
  • 1 tbsp Ginger, minced
  • 2 tsp Garlic, minced
  • 2 tsp Cornstarch (for thickening sauce, optional)
  • 3 Green Onions
  • 5 to 10 Small Dried Red Chili Peppers
  • 3 to 4 cups Oil


  1. Cut the chicken into 1 inch cubes
  2. Combine the chicken cubes with the egg, soy sauce and pepper
  3. Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in
  4. Combine the dark soy sauce, rice vinegar, rice wine, brown sugar, chicken broth, ginger, garlic and cornstarch in a bowl to create sauce, stirring to dissolve the sugar and set aside
  5. Thinly slice the green onions
  6. Heat the oil in a wok to around 350F
  7. Drop in the chicken cubes into the hot oil, a few pieces at a time, and deep fry until crispy (3 to 4 minutes)
  8. Remove chicken cubes and drain on paper towels
  9. Drain and clean out the wok
  10. Heat 2 tablespoons of oil
  11. When the oil is hot add the sliced green onions and the dried chili peppers
  12. Stir fry until aromatic (about 30 seconds)
  13. Add the deep fried chicken cubes back into the wok
  14. Stri fry until the chicken cubes are browned (about 1 minute)
  15. Push the chicken up to the sides of the wok
  16. Give the sauce a quick stir and add into the middle of the wok
  17. If you added cornstarch to the sauce, stir continually for 1-2 minutes to thicken
  18. Mix the sauce with the chicken
  19. Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce
  20. Serve immediately

Recent Posts

Popular Tags