Eileen Yin-Fei Lo's General Tso's Chicken

[Photograph: Nick Kindelsperger]

Adapted from Mastering the Art of Chinese Cooking

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

Eileen Yin-Fei Lo's General Tso's Chicken

About This Recipe

Yield:serves 3 to 4
Active time:30 minutes
Total time:30 minutes
This recipe appears in: Dinner Tonight: Eileen Yin-Fei Lo's General Tso's Chicken


  • 1 large egg
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • pinch of white pepper
  • 5 to 6 tablespoons cornstarch, divided
  • 1 1/2 tablespoons dark soy sauce
  • 1 1/2 tablespoons hoisin
  • 2 teaspoons white rice vinegar
  • 2 teaspoons Shaoxing wine
  • 3/4 teaspoon red chili oil
  • 1 1/2 teaspoons minced garlic
  • 1 tablespoon peeled and minced ginger
  • 2 teaspoons sugar
  • 3 1/2 cups peanut oil
  • 8 small dried red chiles, preferably Thai chiles
  • 5 scallions, white parts only, sliced 1/2-inch thick


  1. 1

    Crack the egg into a medium-sized bowl, and lightly beat it with a fork. Add the salt, white pepper, and 2 tablespoons of the corn starch, and stir until combined. Add the chicken meat, and toss well. Set mixture aside for 15 minutes.

  2. 2

    Meanwhile, in a second bowl, combine the soy sauce, hoisin, rice vinegar, Shaoxing wine, red chili oil, garlic, ginger, and sugar. Whisk until smooth.

  3. 3

    After the 15 minutes, pour the oil into a large wok set over high heat. Bring the oil up to a temperature of 350°F. While the oil warms up, place a sheet of wax paper on a large sheet pan, and add 3 tablespoons of the cornstarch. Add the pieces of chicken on top, and toss until they are completely coated. Add an additional tablespoon of cornstarch if needed.

  4. 4

    When the oil is ready, shake off any excess cornstarch on the chicken, and carefully add them to the wok. Cook, stirring occasionally with a slotted spoon, until browned, two to three minutes. Turn off the heat, and remove chicken pieces with the slotted spoon, and drain on some paper towels.

  5. 5

    Remove all but 1 1/2 tablespoons of the oil. Turn the heat to high, and when the oil is just starting to smoke, add the chiles, and stir-fry for 10 seconds. Add the scallions, and stir-fry until fragrant, about 30 seconds. Add the chicken pieces back to the wok, and toss constantly for a minute until the pieces are coated in the chile and scallion oil. Pour in the sauce, and stir-fry until the pieces are evenly coated, about 1 1/2 minutes. Turn off the heat.

  6. 6

    Serve the chicken immediately with rice.


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