General Tso's Chicken


Chicken & Marinade

  • 2 Egg Whites
  • 3tbsp Dark Soy Sauce
  • 3tbsp Chinese Cooking Wine
  • 3tbsp Vodka
  • 1/4tsp Baking Soda
  • 3tbsp Cornstarch
  • 1 1/2lb Chicken breast or thigh, 1in chunks


  • 1cup All-Purpose Flour
  • 1cup Cornstarch
  • 1tsp Baking Powder
  • 1tsp Salt


  • 6 Scallions thin sliced, separated
  • 4 Garlic Cloves minced
  • 2in Ginger Nugget minced
  • 12 Arbol Chiles adjust to taste
  • 4tbsp Dark Soy Sauce
  • 4tbsp Chinese Cooking Wine
  • 4tbsp Rice Wine Vinegar
  • 4tbsp Chicken Stock
  • 1/4cup Sugar
  • 1tsp Roasted Sesame Oil
  • 1tbsp Cornstarch


  1. In a medium bowl, beat egg whites until frothy. Mix in remaining marinade ingredients, reserving chicken, baking soda, and cornstarch.
  2. Divide marinade equally between two bowls. Add remaining marinade ingredients to one, toss to coat, and chill for at least 30min.
  3. In a shallow, wide pan, combine breading ingredients and whisk until mixed thorougly.
  4. Slowly add reserved marinade to breading, massaging by hand to form small clumps. Set aside.
  5. In a small bowl, combine sauce ingredients, reserving vegetables. Mix well.
  6. Oil and heat a pan over _medium-high heat, saute reserved vegetables until fragrant, then add in sauce mixture and allow to thicken.
  7. Heat 1 quart of vegetable oil in a deep pot to 375°F. Toss chicken in breading and fry in batches, around 4min per batch. Drain and allow to dry, storing in a low oven to maintain warmth.
  8. When all chicken is cooked through, combine and toss in sauce. Serve over rice.