General Tso’s Chicken | Chef John’s Cooking Class

Imagine a dish where each bite is a perfect symphony of sweet and sour, with just the right touch of heat, creating a sensory experience that’s as delightful as it is satisfying.

Join Chef John in his cooking class as he guides you through the creation of an iconic dish that’s a staple in American-Chinese cuisine – General Tso’s Chicken. This is your chance to bring the vibrant, mouth-watering flavors of a beloved take-out classic right into your own kitchen.

Each piece, crispy on the outside and tender within, is coated in a luscious sauce that’s bursting with flavor. With Chef John’s guidance, you’ll learn the secrets to achieving that perfect balance of flavors and textures that make General Tso’s Chicken a perennial favorite.

Whether you’re a seasoned cook or just starting out, this recipe is designed to be approachable yet rewarding. In just 30 minutes, you’ll be ready to serve a dish that’s sure to impress and delight anyone who has the pleasure of tasting it.

Chef John Zhang

RATING LIKE SAVE PRINT

General Tso’s Chicken | Chef John’s Cooking Class

5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 10 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

1 Fillet chicken breast
Marinade
1/2 tsp. salt
1/4 tsp. white pepper
1/2 tbsp. Shaoxing cooking wine
2 Large egg white
1/2 tsp. baking powder
1/2 cup corn starch
1/4 cup flour
2 tbsp. water
1 tbsp. cooking oil
Sauce
3/4 cup chicken broth
1 tbsp. light soy sauce
1 tsp. dark soy sauce
1/2 tbsp. oyster sauce
1/4 cup sugar
1½ tbsp. white vinegar
1 tbsp. Shaoxing cooking wine
1 tbsp. potato starch
3 dried red chilies
Stir-fry
2 tbsp. cooking oil
3 cloves garlic
45 slices ginger
2 stalks Green Onions, Cut Into 1/2 Inch Pieces.
Garnish
1/2 tsp. sesame seeds

Directions:

Step 1

Cut the chicken breast into long strips and then into 1½-inch cubes.

Step 2

Season the chicken with salt, white pepper, Shaoxing wine, egg whites, baking powder, cornstarch, flour, cold water, and cooking oil. Add oil as needed; don’t pour all at once. The chicken must be evenly covered with egg white. Avoid the egg yolk as it will prevent the outside from crisping and darkening.

Step 3

Mix chicken pieces and let marinate for 10–15 minutes.

Step 4

In another bowl, add chicken broth, light soy sauce, dark soy sauce, oyster sauce, sugar, white vinegar, Shaoxing wine, and starch. Stir well. Cut the dried chilies into small sections; remove and discard seeds. Use only enough chili shells for fragrance, not spice.

Step 5

In a frying pan, add oil. When the oil temperature reaches 300°F/150°C, put the chicken into the pan piece by piece; fry over medium-low heat for 2–3 minutes or until chicken floats to the surface.

Step 6

After the chicken floats to the surface, take it out and cut off the uneven batter for a more appealing appearance.

Step 7

When the oil temperature rises back to 300°F/150°C again, put the chicken in and again and re-fry about 30 seconds. Quickly strain it out of the oil and place it on a paper towel to absorb the excess. It is best to use medium-low heat when frying. The chicken must also be re-fried, otherwise, the texture will not be good.

Step 8