Secrets Revealed
April 15, 2023

Chinese Takeout General Tso’s Chicken

Jason Farmer

A comprehensive guide to classic Chinese takeout General Tso’s chicken at home! General Tso chicken is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks and techniques so you’ll be able to make this takeout classic at home even better than any takeaway restaurant you’ve ever been to!

Download the full recipe document here:

General Tso’s Chicken Recipe Document



1 recipe marinaded chicken (recipe below)

1 recipe dry dredge (recipe below)

1 recipe General Tso’s sauce (recipe below)

1 head of broccoli florets, blanched

Neutral oil, for deep frying


  1. Heat oil to 350 F (175 C)
  2. Remove chicken, a few pieces at a time, from marinade/batter to dry dredge
  3. Make sure each piece of chicken is completely coated in the dredge
  4. Working in batches, deep fry breaded chicken for 4 minutes (or until thoroughly cooked)
  5. Remove fried chicken to wire rack to drain the oil
  6. After chicken is cooked, up the oil temperature to 375 F (190 C)
  7. Deep fry chicken again for 2 minutes
  8. Drain chicken on wire rack to drain the oil
  9. Add chicken to heated sauce, toss to coat
  10. Serve with blanched broccoli

Chicken (Marinade, Batter, Dredge) 


1 lb (450 grams) chicken thighs, cut into bite-sized chunks

1 large egg white

1 tbsp (15 ml) light soy sauce

2 tbsp (30 ml) Shaoxing wine

½ tsp (2.5 grams) toasted sesame oil

2 tbsp (30 ml) vodka

3 tbsp (24 grams) cornstarch

⅛ tsp (.3 gram) ground white pepper

¼ tsp (1 gram) MSG

¼ tsp (.75 grams) kosher salt (if using Morton’s only add ⅛ tsp, if table salt add 1 pinch)

¼ tsp (1.5 grams) baking soda


Beat egg white until frothy and add all liquids. Set aside 2-3 tablespoons. Add dry ingredients and whisk to combine. Add chicken and thoroughly mix. Marinade chicken for at least 15 minutes or up to 8 hours. Make sure to stir well before using because cornstarch will settle at the bottom. 

Dry coating (dredge)

¾ cup + 1 tbsp (104 grams) cornstarch

½ cup (60 grams) all-purpose flour

¾ tsp (3.6 grams) baking powder

¾ teaspoon (2.25 grams) kosher salt

½ teaspoon (2 grams) MSG


Add all dry ingredients. Whisk to combine. Add reserved marinade, whisk, or crumble with your fingers. Set aside. 

General Tso Sauce Recipe:

Sauce base:

3.5 tbsp (38 grams) brown sugar

1 tbsp (8 grams) cornstarch

¼ cup (60 ml) chicken stock

2 tbsp (30 ml) light soy sauce

2 tsp (10 ml) dark soy sauce

1 tbsp (15 ml) Shaoxing wine

1 tbsp (15 ml) white vinegar

1 tbsp (15 ml) unseasoned rice vinegar

1 tsp (5 grams) sesame oil


2 tsp (10 grams) garlic, grated or minced

2 tsp (11 grams) ginger, grated or minced

5-6 chili peppers

1 tbsp (9 grams) scallion white, finely sliced

Neutral oil


Mix all ingredients for the sauce base in a small bowl, stirring to make sure the dry ingredients are thoroughly dissolved. Set aside.  

Heat oil in a pan or wok over medium heat. Add all aromatic ingredients and saute for 20-30 seconds, or until garlic and ginger are fragrant. 

Whisk the reserved sauce base to make sure the cornstarch hasn’t settled at the bottom of your bowl. Add to pot with the aromatics. Simmer until sauce has thickened, 1-3 minutes. 

Amazon ingredient affiliate links:

Pearl River Bridge Light Soy Sauce:

Pearl River Bridge Dark Soy Sauce:

Lee Kum Kee Light Soy Sauce:

Lee Kum Kee Dark Soy Sauce:

Shaoxing cooking wine:

Shaoxing cooking wine:

Unseasoned rice vinegar:

White vinegar:

Toasted sesame oil:

Dried chili peppers:

Diamond Brand Kosher Salt:

White pepper:


Baking soda:

Baking Powder:


Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from

Table Of Contents

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