Martha Stewart General Tsos Chicken Recipe

The trick to Martha Stewart’s General Tso’s Chicken is frying the cornstarch-coated chicken thighs in 350-degree oil for just 2 to 2 1/2 minutes until they are crisp and light golden, then tossing them in a sweet-and-sour sauce made with soy sauce, Shaoxing rice wine, sugar, vinegar, and chicken broth. The whole thing takes 35 minutes from start to plate.

I stopped ordering General Tso’s for takeout after I made this Martha Stewart fried chicken recipe at home. It is one of Martha Stewart’s best chicken thigh recipes because the coating stays crispy even after the sauce goes on, and the chile-spiked sauce has way more depth than anything from a delivery bag. One of those Martha Stewart chicken dishes that makes you feel like you leveled up in the kitchen.

Try More Dinner Recipes:

• Baked Chicken Thighs
• Beef And Broccoli Stir-Fry
• Chicken Schnitzel

Why You Will Love This General Tso’s Chicken:

• Better than takeout, not even close: The batter is light and shatteringly crisp because of the baking powder in the coating. I made this side by side with delivery once and nobody touched the restaurant version.
• The sauce is the real star: Soy sauce, rice wine, sugar, vinegar, and broth thickened with cornstarch. It coats the fried chicken without making it soggy because you toss it right before serving.
• Done in 35 minutes: The chicken marinates while you make the sauce, then everything fries and comes together fast. I have this on the table quicker than delivery would show up.

General Tsos Chicken Ingredients

For the chicken:

• 1 pound 4 ounces boneless skinless chicken thighs, cut into 3/4-inch chunks
• 1 large egg white, beaten until frothy
• 2 teaspoons soy sauce
• 1 tablespoon Shaoxing rice wine
• Kosher salt
• 1/2 cup cornstarch
• 1/2 cup unbleached all-purpose flour
• 1/2 teaspoon baking powder

For the sauce:

• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 3 tablespoons Shaoxing rice wine
• 3 tablespoons sugar
• 4 teaspoons distilled white vinegar
• 1/3 cup low-sodium chicken broth

For cooking and serving:

• Safflower oil, for frying
• 4 spicy dried red chiles, broken in half
• 1 tablespoon minced garlic
• 1 tablespoon peeled and finely chopped ginger
• 2 scallions, sliced 1/4 inch thick (1/2 cup) and green parts reserved for serving
• 1 teaspoon toasted sesame oil
• Steamed broccoli and cooked rice, for serving

How To Make Martha Stewart General Tsos Chicken

1. Marinate the chicken: Combine the chicken chunks, egg white, 2 teaspoons of soy sauce, 1 tablespoon of rice wine, and 1/2 teaspoon of salt in a bowl. In another bowl, whisk together the cornstarch, flour, baking powder, and 1/4 teaspoon of salt. Let both stand while you make the sauce.
2. Make the sauce: Whisk the 3 tablespoons of soy sauce into the 1 tablespoon of cornstarch until smooth. Then whisk in the rice wine, sugar, vinegar, and chicken broth. Set aside.
3. Fry the chicken: Heat 1 1/2 inches of safflower oil in a deep pot (preferably cast-iron) to 350 degrees. Working in batches, remove the chicken from the marinade and toss in the cornstarch mixture. Carefully add to the oil and cook until crisp and light golden brown, 2 to 2 1/2 minutes. Transfer to paper towels to drain.
4. Cook the aromatics: Heat 2 tablespoons of oil in a wok over medium heat. Add the dried chiles, garlic, ginger, and scallion whites. Cook until fragrant, about 1 minute.
5. Toss and serve: Stir in the sauce mixture and bring to a boil. Add the fried chicken and toss to coat in the sauce. Remove from heat and stir in the sesame oil. Garnish with scallion greens and serve immediately with steamed broccoli and cooked rice.

Recipe Tips

• Use a thermometer for the oil: 350 degrees is the sweet spot. Too hot and the outside burns before the inside cooks. Too low and the chicken absorbs oil and gets greasy instead of crispy. I clip a candy thermometer to the pot and watch it closely.
• Fry in small batches: If you crowd the pot, the oil temperature drops and the chicken steams instead of frying. I do 3 to 4 batches depending on the pot size. It takes a few extra minutes but the crunch is worth it.
• Do not skip the baking powder: Martha adds 1/2 teaspoon of baking powder to the coating. It creates tiny air pockets in the batter that make the crust extra light and crispy. I tried it without once and the difference was obvious.
• Toss with sauce right before serving: The longer the fried chicken sits in the sauce, the softer the coating gets. I call everyone to the table before I toss, then serve immediately. That way you get crispy chicken with a glossy sauce.

What Goes Well With This General Tso’s Chicken

Martha says to serve this with steamed broccoli and rice, and I stick with that every time. A big pot of steamed white rice is the obvious base, and you want something to soak up all that sauce from the plate. I keep the broccoli plain and steamed so it does not compete with the chicken.

If I am making this for company, I put out a cold cucumber salad on the side to cut through the richness of the fried chicken. A simple coleslaw also works well because the crunch and tang balance out the sweet sauce. Nothing heavy, the chicken is the main event.

How To Store Leftovers

Store the chicken and sauce separately if you can. The fried coating gets soft if it sits in the sauce overnight. I put the sauced chicken in one container and any extra sauce in another. Everything keeps in the fridge for 3 to 4 days. I would not freeze this because the cornstarch coating turns gummy after thawing.

To reheat, I spread the chicken on a baking sheet and warm it in the oven at 375 degrees for about 8 to 10 minutes. The oven crisps the coating back up in a way the microwave never will. I drizzle any leftover sauce over the top once it comes out. If I am feeling lazy, I eat the cold chicken over rice with a drizzle of sesame oil and some scallions. It is honestly not bad.

FAQs

• What is Shaoxing rice wine? It is a Chinese cooking wine that adds a slightly nutty, complex flavor to marinades and sauces. Martha uses it in both the chicken marinade and the sauce. I find it in the Asian aisle at most grocery stores. If you cannot find it, dry sherry is the closest substitute.
• Can I use chicken breasts instead of thighs? You can, but thighs are the better choice here. Martha uses boneless skinless chicken thighs because they stay juicier when fried. I have tried it with breast meat and it dries out faster, especially in small chunks.
• How spicy is this? The 4 dried red chiles add a mild to moderate heat. They flavor the oil more than they burn your mouth. I leave them in for presentation but you can fish them out before serving if you are cooking for kids or anyone who is sensitive to heat.
• Why does the coating use both cornstarch and flour? Martha combines both for the perfect texture. The cornstarch makes the coating crispy and light, while the flour gives it structure so it does not fall apart in the oil. I have tested all-cornstarch and all-flour versions and the mix is noticeably better.

More Dinner Recipes:

• Baked Chicken Nuggets
• Beef And Broccoli With Black Bean Sauce
• Steak And Asparagus Stir-Fry

Nutrition Facts

(1 serving, serves 4)

• Calories: 520
• Total Fat: 22g
• Saturated Fat: 4g
• Cholesterol: 140mg
• Sodium: 1100mg
• Total Carbohydrates: 38g
• Protein: 38g