Crispy General Tso’s Chicken with Orange-Sesame Zing

Why You’ll Love This Recipe

• Ultra-crisp chicken thanks to a light dredge and quick double-fry.
• Balanced sweet-tangy sauce with soy, rice vinegar, ginger, garlic, and a hint of orange peel.
• Restaurant-style results with straightforward, home-cook-friendly steps.
• Versatile: adjust heat with dried chilies, and it pairs perfectly with steamed rice and broccoli.

Grocery List

• Produce: Garlic, fresh ginger, scallions, 1 orange, optional broccoli for serving
• Dairy: Eggs (1 needed)
• Pantry: Boneless skinless chicken thighs, cornstarch, all-purpose flour, baking powder, baking soda, low-sodium soy sauce, hoisin sauce, rice vinegar, light brown sugar, low-sodium chicken broth, Shaoxing wine or dry sherry, toasted sesame oil, dried red chilies, white pepper, kosher salt, neutral frying oil, toasted sesame seeds, jasmine or medium-grain rice

Full Ingredients

Chicken & Marinade

• 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 egg white
• 1 tbsp low-sodium soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 2 tsp cornstarch
• 1/2 tsp baking soda (optional, for extra tenderness)
• 1 tsp toasted sesame oil

Crisp Dredge

• 3/4 cup cornstarch (90 g)
• 1/4 cup all-purpose flour (30 g)
• 1/2 tsp baking powder
• 1/2 tsp white pepper
• 1/2 tsp kosher salt

General Tso’s Sauce

• 1/3 cup low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 2 tbsp unseasoned rice vinegar
• 3 tbsp light brown sugar, packed
• 1 1/2 tbsp hoisin sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 2 tsp cornstarch
• 1 tsp toasted sesame oil
• 2 strips fresh orange peel (about 1 x 2 inches each), or 1 tsp finely grated zest

Stir-Fry & Finish

• 2 tbsp neutral oil (for the wok/skillet)
• 3 garlic cloves, minced
• 2 tsp minced fresh ginger
• 6–10 whole dried red chilies (Tianjin or chiles de árbol), stems removed
• 2 scallions, whites cut into 1-inch pieces; greens thinly sliced (reserve greens for garnish)
• 1 tbsp toasted sesame seeds, for garnish

For Frying

• 4 cups neutral, high-heat oil (peanut, canola, or vegetable)

To Serve

• Steamed jasmine rice and optional steamed broccoli

Step-by-Step Instructions

Step 1: Marinate the chicken (velveting)

In a medium bowl, whisk the egg white, soy sauce, Shaoxing wine, cornstarch, baking soda, and sesame oil until smooth. Add the chicken pieces and toss to coat thoroughly. Let sit for 15 minutes at room temperature while you prepare the remaining components.

Step 2: Make the sauce and prep aromatics

In a measuring cup, whisk together the chicken broth, soy sauce, rice vinegar, brown sugar, hoisin, Shaoxing wine, cornstarch, and sesame oil. Add the orange peel strips (or zest). Set aside. Mince the garlic and ginger, slice the scallions, and remove stems from the dried chilies.

Step 3: Dredge the chicken and heat the oil

In a shallow bowl, whisk the cornstarch, flour, baking powder, white pepper, and salt. Lift the chicken from the marinade, letting excess drip off, then dredge in the dry mixture, pressing to adhere. Set coated pieces on a tray for 5 minutes to hydrate the dredge. Meanwhile, heat 4 cups oil to 350°F (175°C) in a Dutch oven or wok. Use a thermometer for accuracy.

Step 4: First fry for structure

Working in 2–3 batches, fry chicken for 3–4 minutes until light golden and just cooked through (internal temp about 165°F/74°C). Keep the oil between 325–350°F (165–175°C). Transfer to a wire rack set over a sheet pan to drain. Let the oil return to temperature between batches.

Step 5: Second fry for lasting crunch

Increase oil to 375°F (190°C). Fry the chicken again in batches for 1–2 minutes until deep golden and extra crisp. Return to the rack to drain. Turn off the heat and carefully pour off the frying oil, reserving 2 tablespoons in the wok (or add 2 tablespoons fresh oil to a skillet).

Step 6: Build the sauce

Heat the 2 tablespoons oil over medium-high. Add the dried chilies and stir-fry 15 seconds until fragrant but not burnt. Add ginger and garlic; cook 15–20 seconds until aromatic. Add scallion whites; cook 20 seconds. Give the sauce a quick stir, pour it in, and bring to a boil. Simmer 30–60 seconds, stirring, until thick, glossy, and the orange peel perfumes the sauce.

Step 7: Toss and finish

Add the fried chicken and toss to coat every piece in the sauce. Cook another 30 seconds to set the glaze. Off heat, stir in scallion greens and sprinkle with toasted sesame seeds. Serve immediately over hot jasmine rice, with extra orange zest slivers if you like and steamed broccoli on the side.

Pro Tips

• Keep chilies whole for aroma and mild heat; split them for more heat.
• Double-frying is key for long-lasting crunch, especially when saucing.
• Use chicken thighs for juicier results; breast meat can dry out faster.
• Cut orange peel with minimal white pith to avoid bitterness.
• Rest dredged chicken 5 minutes before frying so the coating adheres and crisps better.

Variations

• Air-Fryer Version: Spray dredged chicken well with oil and air-fry at 400°F (200°C) for 12–14 minutes, flipping halfway, until crisp and cooked through; toss in the sauce as directed.
• Gluten-Free: Use tamari in place of soy sauce and a gluten-free hoisin. Swap the flour with rice flour (keep the cornstarch).
• Vegetarian: Swap chicken for firm tofu (pressed, 1-inch cubes) or par-blanched cauliflower florets; dredge, bake or air-fry until crisp, then toss in sauce.

Storage & Make-Ahead

Best enjoyed fresh for maximum crunch. Refrigerate leftovers in an airtight container for up to 2 days. Recrisp in a 400°F (205°C) oven or air fryer for 6–8 minutes, then re-warm in a skillet with a splash of water to re-gloss the sauce. Make the sauce up to 4 days ahead and store chilled. You can marinate the chicken up to 12 hours ahead; dredge just before cooking.

Nutrition (per serving)

Approximate: 610 calories; 30 g protein; 28 g fat; 53 g carbohydrates; 980 mg sodium. Values will vary based on oil absorption and exact products used.