General Tso’s Chicken

Spice, crunch and deliciously dangerous. Definitely a treat!



4 cups vegetable oil, for frying

1 cup rice wine

¼ cup soy sauce

1 lb boneless, skinless chicken thighs, cubed

1 cup flour

1 tablespoon salt

General Tso’s sauce

1 tablespoon vegetable oil

2 cloves fresh garlic, minced

1 teaspoon fresh ginger, grated

½ tsp of red pepper flakes

¼ cup rice wine

¼ cup soy sauce

¼ cup rice wine vinegar, may substitute with white wine vinegar

¼ cup sugar

Cornstarch slurry

½ tablespoon cornstarch

½ tablespoon water


¼ cup green onion, chopped

white rice


In a large bowl, combine 1 cup rice wine, ¼ cup of soy sauce, and cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.

In a separate large bowl, combine 1 cup of flour and 1 tablespoon of salt.

Remove chicken from wine/soy marinade and place in flour mixture. Mix thoroughly, until all the chicken pieces are coated.

Fill a dutch oven or large pot deep with vegetable oil. Place chicken pieces in frying oil, stirring occasionally. Fry until they are golden brown, roughly 4-5 minutes. Remove chicken from oil and set aside to drain on paper towels or a wire rack.

In a large skillet, bring one tablespoon of vegetable oil to medium-high heat. Add garlic and ginger, stirring frequently for one minute.

Add red pepper, continue stirring for 30 seconds before adding rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling.

Add cornstarch slurry, stirring frequently. The sauce should begin to thicken in a minute or less.

Add cooked chicken pieces, stirring them to coat with the sauce. Remove from heat and garnish with green onions and rice and enjoy!

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