Modified General Tao's Chicken
Submitted by sassyass9
General Tao’s chicken with crispy water chestnut flour coating, Thai chili peppers, ginger, and orange peel in a sweet-sour sesame sauce. Restaurant-style Chinese takeout at home.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis version of General Tso’s chicken uses water chestnut flour instead of regular flour for the coating, which fries up lighter and crispier with a delicate crunch that holds up even after the sauce goes on. The 2-hour marinade in egg white, cornstarch, and soy sauce tenderizes the chicken pieces and helps the coating stick.
The Chinese aromatics hit the wok fast and hot: fresh ginger, garlic, scallions, crushed Thai chili peppers, and minced orange peel all go into smoking oil for just seconds before the fried chicken joins them. That blast of high heat blooms the aromatics without burning them.
The sauce is a classic sweet-sour-savory balance: sugar, soy sauce, and vinegar thickened with cornstarch dissolved in chicken stock. A teaspoon of sesame oil stirred in off the heat adds that signature nutty fragrance. Adding the sesame oil after removing from heat preserves its aroma, since high heat destroys its delicate flavor.
Pro Tips
- Cut chicken into uniform 1-inch squares so they fry evenly and cook through at the same rate
- Test one piece for doneness before frying the full batch; 1 to 2 minutes should be enough at 350°F (180°C)
- Have all sauce ingredients pre-mixed in a bowl before you start the wok; stir-frying moves fast
- Serve immediately on a hot platter. The crispy coating softens within minutes once sauced
Variations
- Orange chicken: Double the orange peel and add 2 tablespoons orange juice to the sauce for a more citrus-forward version
- Less heat: Use 1 chili pepper or substitute red pepper flakes for milder, more controlled spice
- Cauliflower swap: Use cauliflower florets instead of chicken for a vegetarian version with the same crispy-saucy effect
Ingredients
Directions
Cut the chicken into pieces no larger than 1” square.
Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl.
Add chicken pieces and set aside for two hours.
In a deep pot, heat the oil until it reaches 350℉ (180℃).
Dredge marinated chicken pieces in water chestnut powder to coat.
In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat.
Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch.
Continue until all pieces have been fried.
Set oil and cooked chicken pieces aside.
In a wok, on high heat, reheat two tablespoons of the reserved oil.
Add prepared ginger, scallions, garlic, chili peppers, and orange or lemon peel.
Stir to prevent burning.
Add the fried chicken and stir quickly. Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock.
Remove from the heat and stir sesame oil into the sauce.
Spoon the mixture on to a hot platter and serve immediately with steamed rice.
Serves 4.
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