General Tso's Chicken is a crispy double-fried chicken dish coated in a tangy, sweet, and spicy sauce made with lemon-lime soda, soy sauce, and chili oil. The key to its restaurant quality is the two-stage frying process that creates an extra-crispy exterior while keeping the meat tender.
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In a large bowl, combine the chicken strips, baking powder, and 2 tbsp of water. Mix well to tenderize the chicken.
Add the egg, MSG, salt, and white pepper to the chicken. Mix with one hand until everything is well combined.
Add the potato starch and all-purpose flour. Continue mixing until the chicken is fully coated in a thick batter.
Drizzle in the neutral oil and mix one last time. This helps the chicken pieces separate during frying.
Heat several inches of vegetable oil in a wok over high heat. To test if the oil is ready, drop in a small piece of battered chicken; it should float and sizzle immediately.
Carefully add the battered chicken to the hot oil, pushing it away from you. Use a spider strainer to break up any clumps.
Fry the chicken for a few minutes until lightly golden and cooked through. Remove from the oil and set aside to rest for about 5 minutes.
Reheat the oil until it's very hot again. Add all the chicken back to the wok and double-fry until extra crispy and deep golden brown, about 1-2 minutes.
Remove the chicken from the wok and drain. In the same hot oil, briefly fry the broccoli florets until bright green and tender-crisp, about 30 seconds. Remove and set aside with the chicken.
In a clean wok over high heat, pour in the can of lemon-lime soda and bring to a simmer.
Add the minced garlic, ketchup, light and dark soy sauces, oyster sauce, white vinegar, sesame oil, Shaoxing wine, and sugar. Stir to combine and let the sauce bubble and reduce slightly.
Add the double-fried chicken and blanched broccoli to the sauce. Add chili oil for spice, if desired.
In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry. Pour the slurry into the wok and toss everything together quickly until the sauce thickens and coats the chicken and broccoli. Serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet over medium heat with 1–2 tbsp water to restore sauce consistency; avoid microwaving as it will soften the crispy coating.
Wok · Spider strainer or slotted spoon · Candy/deep-fry thermometer (optional but helpful)
The first fry (a few minutes) cooks the chicken through and lightly golden it. After a 5-minute rest, the second fry at very hot oil for 1–2 minutes creates the signature deep golden, extra-crispy exterior without drying out the meat.
Yes. Cornstarch will work and create a crispy coating, though potato starch tends to yield a slightly lighter, crispier texture. Use the same amount (3/4 cup).
Baking powder tenderizes the chicken by raising the pH of the meat, breaking down proteins and allowing it to absorb moisture. This ensures juicy, tender chicken inside the crispy coating.
The battered chicken can be prepared up to 2 hours ahead and refrigerated. The sauce can be made ahead, but assemble and serve immediately after adding the fried chicken and broccoli for maximum crispness.
MSG (monosodium glutamate) is a flavor enhancer that deepens savory taste. It is optional and can be omitted, though it contributes to the authentic restaurant flavor. The dish will still taste good without it.
