General Tso's Chicken Tso Chung Gai

Indulge your taste buds with the bold, crave-worthy flavors of General Tso's Chicken Tso Chung Gai—an irresistible combination of crispy fried chicken and a rich, tangy-sweet sauce with a fiery kick of dried red chilies. Perfectly marinated boneless chicken thighs are coated in a light, golden batter, deep-fried to perfection, and tossed in a sauce made with soy sauce, hoisin, rice vinegar, and a touch of sugar for balance. Enhanced by the aromatic allure of garlic and ginger, this dish delivers a restaurant-quality experience in every bite. Garnished with vibrant scallions and best served over fluffy steamed rice, this iconic Chinese-American favorite is a crowd-pleaser that’s surprisingly simple to make at home. Whether for a weeknight dinner or a special treat, this recipe is sure to become a family favorite!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 3 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 6 tablespoons cornstarch
• 4 tablespoons all-purpose flour
• 2 large eggs
• 4 cups vegetable oil (for frying)
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 6 pieces dried red chilies
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 3 tablespoons sugar
• 1 cup chicken stock
• 1 tablespoon cornstarch (for sauce slurry)
• 2 tablespoons water (for sauce slurry)
• 3 scallions, sliced

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and place them in a bowl.

Step 2

Marinate the chicken by mixing in 3 tablespoons of soy sauce and 1 tablespoon of Shaoxing wine. Let it sit for at least 10 minutes.

Step 3

In a separate bowl, whisk together the 6 tablespoons of cornstarch and the all-purpose flour. Crack in the eggs and mix to form a batter.

Step 4

Coat the marinated chicken in the batter thoroughly.

Step 5

Heat the vegetable oil in a deep pot or wok to 350°F (175°C). Fry the chicken in batches until golden brown and crispy, about 5–6 minutes per batch. Remove and drain on a wire rack or paper towels.

Step 6

In a small bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of hoisin sauce, sugar, and chicken stock. Stir together and set aside.

Step 7

In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Set aside.

Step 8

Heat 2 tablespoons of vegetable oil in a clean wok or skillet over medium heat. Add the minced garlic, minced ginger, and dried red chilies. Stir-fry briefly until fragrant, about 30 seconds.

Step 9

Pour in the sauce mixture and bring it to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 1–2 minutes.

Step 10

Add the fried chicken to the wok and toss to coat evenly in the sauce.

Step 11

Garnish with sliced scallions and serve immediately with steamed rice.

Nutrition Facts

Serving size	(2217.6g)

Amount per serving	% Daily Value*
Calories	9919.1

Total Fat 1011.0g	0%
Saturated Fat 152.2g	0%
Polyunsaturated Fat 0.4g
Cholesterol 960.8mg	0%
Sodium 3823.8mg	0%
Total Carbohydrate 139.9g	0%
Dietary Fiber 6.7g	0%
Total Sugars 45.9g
Protein 157.9g	0%

Vitamin D 113.8IU	0%
Calcium 226.9mg	0%
Iron 12.5mg	0%
Potassium 1918.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 88.4%

Protein: 6.1%

Carbs: 5.4%