General Tso's Chicken Iv

The crunch on this General Tso’s chicken comes from double-frying. The chicken strips get battered in a beer-soy-egg mixture, coated in cornstarch, fried once to cook through, then fried again at higher heat until shatteringly crispy and golden. That second fry is the restaurant technique that keeps the coating crunchy even after the sauce goes on.

The batter itself uses beer, which adds carbonation that creates a lighter, airier coating than water or broth. Baking powder in the flour-cornstarch mix reinforces that puff. After a 30-minute chill, the batter firms up and clings to the chicken better during frying.

The seasoning sauce is a balance of sweet, sour, salty, and hot: sugar, apple cider vinegar, soy sauce, and cornstarch for thickening. Orange zest fried until golden in the wok adds a fragrant citrus note, and crushed chilies with fresh ginger bring the heat. The sauce gets cooked down until it turns into a glossy glaze that coats each crispy piece. Chopped peanuts on top add one more layer of crunch.

Chef Tips

• Drain the chicken well between fries on paper towels. Excess oil makes the second fry spit
• The oil must be very hot for both fries. If it’s not hot enough, the coating absorbs oil and turns greasy instead of crispy
• Toss the chicken in the glaze quickly and serve immediately. The coating softens the longer it sits in sauce
• Fry the orange zest until just golden, not dark. Burnt citrus peel tastes bitter

Variations

• Orange chicken: Skip the chilies for a milder, all-citrus version focused on the orange glaze
• Sesame finish: Toss with toasted sesame seeds instead of peanuts
• Air fryer version: Skip the deep frying and air fry the battered chicken at 400°F (200°C) for a lighter take