General Tso's Chicken: The Authentic Takeout-Style Recipe (No Ketchup Required)

In a bowl, toss the chicken pieces with light soy sauce, Shaoxing wine, salt, and beaten egg. Let sit for 15 minutes while you prep everything else.

In a separate bowl, whisk together cornstarch, flour, baking powder, and salt. The baking powder is critical — it produces the airy, craggy crust that holds up to the sauce.

In a small bowl, whisk together soy sauce, black vinegar, brown sugar, Shaoxing wine, cornstarch, and chicken stock. Set next to the stove.

Drain the chicken from the marinade (let excess egg drip off). Dredge each piece in the cornstarch mixture, pressing to adhere. The coating should be thick and uneven — those craggy bits become the crispy edges.

Heat oil in a wok or Dutch oven to 325°F (low-medium heat). Fry chicken in batches for 3-4 minutes per batch, until pale golden and just cooked through. Transfer to a wire rack. Let rest for 5 minutes between batches.

Heat the oil to 375°F (medium-high heat). Re-fry the chicken in batches for 90 seconds per batch, until deeply golden brown and crispy. This double-fry is what separates restaurant-quality General Tso's from a soggy home version. Transfer to a fresh wire rack.

Drain all but 2 tablespoons of oil from the wok. Over high heat, add the dried chilies and stir-fry for 15 seconds until fragrant (don't let them burn). Add garlic, ginger, and scallion whites; stir-fry for 30 seconds.

Pour the pre-mixed sauce into the wok. Bring to a vigorous boil, whisking constantly. Cook for 60-90 seconds until the sauce thickens to a glossy lacquer that coats the back of a spoon.

Add all the fried chicken to the wok at once. Toss continuously for 30 seconds, coating every piece. Off heat, drizzle in sesame oil and toss once more.

Plate immediately. Sprinkle scallion greens over the top. Serve over steamed jasmine rice — the rice catches the runaway sauce and stretches the dish.