Authentic, Hunan-style General Tso’s Chicken

Authentic, Hunan-style General Tso’s Chicken—as created by Chef Peng Chang-kuei—is noticeably different from the hyper-sweet American takeout version. It focuses on crispy, un-battered or lightly dusted dark meat tossed in a tangy, spicy, garlic-and-soy glaze with dried red chilies, balanced by just a hint of sugar.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Marinate the chicken: Combine chicken pieces with Shaoxing wine, light soy sauce, egg white, and 1 tbsp cornstarch in a bowl. Mix well and let marinate for 15 minutes.

Step 2

Mix the sauce: In a small bowl, whisk together light soy sauce, dark soy sauce, black vinegar, Shaoxing wine, sugar, chicken stock, sesame oil, and 1 tsp cornstarch until smooth.

Step 3

Dredge & fry: Toss the marinated chicken pieces in the 1/2 cup cornstarch until evenly coated. Heat 1–2 inches of oil in a wok or deep skillet to 375°F (190°C). Fry chicken in batches for 4–5 minutes until light golden and crisp. Drain on a wire rack. (Optional: Double-fry for 1 minute at higher heat for extra crispiness).

Step 4

Build aromatics: Carefully drain all but 1 tbsp of oil from the wok. Add dried chilies, minced garlic, minced ginger, and the white parts of the green onion. Stir-fry over medium heat for 30–60 seconds until fragrant and chilies slightly darken.

Step 5

Thicken sauce: Re-whisk the sauce bowl and pour it into the wok. Bring to a simmer, stirring continuously, until the sauce thickens into a glossy glaze (about 1–2 minutes).

Step 6

Toss and serve: Add the crispy chicken and green onion tops to the wok. Toss rapidly for 30 seconds until every piece is coated. Serve immediately alongside steamed broccoli and white rice.