The BEST General Tso's Chicken Recipe
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
This recipe is great to make for company as you can easily prepare both the chicken and sauce ahead of time and throw it together in a matter of minutes while entertaining. I guarantee that once you try this you will not make this recipe just once!
  • 6 Boneless and Skinless Chicken Thighs or 2 Whole Boneless and Skinless Chicken Breasts
  • 10-15 Dry Hot Szechuan Chili Peppers
  • 3-5 cloves Garlic, minced
  • 3 slices Ginger Root
  • 2 stalks Scallion
  • 2 cups (500 ml) Peanut Oil (for deep frying)
  • To Make Seasoning Sauce A:
  • 2 Tbsp (30 ml) Soy Sauce
  • 3 Tbsp (45 ml) Tapioca Starch
  • 2 Tbsp (30 ml) Water
  • ½ tsp (2 ml) Baking Soda
  • 3 Tbsp (45 ml) Cooking Oil
  • To make Seasoning Sauce B:
  • 1 Tbsp (15 ml) Soy Sauce
  • 3 Tbsp (45 ml) Sugar
  • 1 Tbsp (15 ml) Duck Sauce or Plum Sauce
  • 1 Tbsp (15 ml) White Rice Wine
  • 1 Tbsp (15 ml) Sesame Oil
  • ½ tsp (2 ml) Tapioca Starch
  • 3 Tbsp Ginger Juice (45 ml) (instructions below)
  • pinch salt
  • ½ tsp (2 ml) White Rice Vinegar
  • pinch pepper
  1. Pound the 3 slices of ginger root and the scallions with a mallet. Soak in ½ cup water to make the ginger juice. Set aside.
  2. Pound the chicken to make it thinner. Cut into bite size pieces.
  3. Marinade the chicken in Seasoning Sauce A for an hour or more. (Can marinade for a day or two if you would like.)
  4. In a small bowl blend Seasoning Sauce B. Set aside.
  5. Heat the oil in a wok over high heat until it reaches 400 F.
  6. Fry the chicken pieces for about 3 minutes until very crispy and golden brown. Drain on paper towels and set aside.
  7. Remove all of the oil but about 1 Tbsp and heat over medium heat. Brown the garlic and the Szechuan Peppers.
  8. Add Seasoning Sauce B and cook for 2 minutes until sauce has thickened.
  9. Add the chicken to the sauce and toss to coat and warm. About 2-3 minutes.
Recipe by Honest Cooking at