General Tsos Chicken Delight (Printable)

Crispy chicken coated in a sweet, tangy, and mildly spicy sauce with Chinese-American flavors.

# What You'll Need:

→ Chicken

01 - 1.3 lb boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 2 large eggs
03 - 1 tbsp soy sauce
04 - 1 tsp sesame oil
05 - ¼ tsp white pepper
06 - 1 cup cornstarch
07 - ½ cup all-purpose flour
08 - Vegetable oil, for deep-frying

→ Sauce

09 - ½ cup chicken broth
10 - 3 tbsp soy sauce
11 - 2 tbsp rice vinegar
12 - 2 tbsp hoisin sauce
13 - 3 tbsp sugar
14 - 1 tbsp cornstarch
15 - 1 tbsp water (for slurry)
16 - 2 tsp sesame oil
17 - 1 tbsp Chinese Shaoxing wine (optional)

→ Stir-fry & Garnish

18 - 2 tbsp vegetable oil
19 - 3 cloves garlic, minced
20 - 2 tsp fresh ginger, grated
21 - 6-8 dried red chilies or 1–2 tsp chili flakes, to taste
22 - 2 spring onions, sliced
23 - Steamed white rice, for serving
24 - Toasted sesame seeds, for garnish

# How-To Steps:

01 - Whisk eggs with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and ¼ teaspoon white pepper in a large bowl. Add chicken pieces and toss until evenly coated.
02 - Combine cornstarch and all-purpose flour in a shallow bowl. Dredge each chicken piece in the mixture, shaking off any excess coating.
03 - Heat vegetable oil in a deep skillet or wok to 350°F (180°C). Fry chicken in batches for 4–5 minutes until golden and crisp. Drain on a wire rack or paper towels.
04 - Mix chicken broth, soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and Shaoxing wine (if using) in a bowl. Stir cornstarch with 1 tablespoon water to form a slurry and incorporate into the sauce mixture.
05 - Heat 2 tablespoons vegetable oil in a clean wok or large skillet over medium heat. Add dried chilies, garlic, and ginger and stir-fry for one minute until fragrant.
06 - Pour in the sauce mixture and cook while stirring until thickened and glossy, about 2 to 3 minutes.
07 - Add the fried chicken pieces to the sauce and toss thoroughly to coat evenly.
08 - Plate immediately over steamed white rice; garnish with sliced spring onions and toasted sesame seeds.

# Top Tips:

01 -
  • The chicken stays impossibly crispy even after the sauce coats it, a trick that took me three tries to figure out.
  • That sweet-tangy-spicy balance is dangerously addictive and works perfectly over rice or noodles.
  • It looks fancy enough for guests but tastes exactly like your favorite takeout order.
02 -
  • Don't skip the drying step after frying—that wire rack or paper towels is what keeps the chicken crispy and prevents it from getting soggy.
  • The cornstarch slurry must be smooth and added to cool or room-temperature sauce before heating, otherwise you get a broken, lumpy mess that looks nothing like restaurant-quality sauce.
  • Have everything prepped and ready before you start cooking—this dish moves fast once you begin, and there's no time for chopping mid-stir-fry.
03 -
  • If you're nervous about deep-frying, air-frying works beautifully too—just spray the chicken lightly with oil and cook at 200°C for about 12 minutes, shaking halfway through for even crispiness.
  • The sesame oil at the end is non-negotiable; it transforms the sauce from good to unforgettable in literally one teaspoon.
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