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General Tzo’s Fried Chicken Recipe (with Video)

Eggs, Added sugar, Tree nut free
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Discover our General Tzo’s Fried Chicken Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 1h10min | Cook 30min


Chicken Marinade
- 4 Chicken thighs, bone-in
- 2 clove Garlic, grated
- 1 inch Ginger, grated
- 1 tbsp Shaoxing wine, optional
- 1 tbsp Sesame oil
- 2 tbsp Soy sauce
- 0.25 c pickle brine
- pinch Salt
General Tzo’s Sauce
- Neutral oil, + a splash of sesame oil for sautéing
- 5 dried chilies
- 1 tbsp Ginger, grated
- 2 tbsp Garlic, grated
- 0.5 c Chicken stock
- 3 tbsp Brown sugar
- 3 tbsp Soy sauce
- 1 tbsp Shaoxing wine, optional
- 2 tbsp Rice vinegar
- 1 tbsp Corn starch
Putting it all together
- 6 tbsp Potato starch, + more for frying
- 1 egg white
- Salt
- 2 Scallions, thinly sliced
- toasted sesame seeds
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Method for Marinating the Chicken
1. Add above ingredients to a bowl and mix until thoroughly incorporated.
2. Cover with plastic wrap and marinate at least one hour.
3. If you do longer than 2 hours, make sure to refrigerate the chicken.
Method for Preparing the Sauce
1. Add neutral oil and a splash of sesame oil to a pan/wok over medium high heat.
2. Once shimmering, add the chilies, garlic, and ginger.
3. Constantly stir as it cooks.
4. Once fragrant and starting to turn golden, add chicken stock, brown sugar, soy sauce, and shaoxing wine.
5. Bring to a boil, then mix together rice vinegar and corn starch to create a slurry, then drizzle it into the sauce while stirring.
6. Immediately turn the heat off.
Method for Frying the Chicken
1. If your chicken is in the fridge, take out 45 minutes before frying.
2. Add 6 tbsp potato starch and an egg white and incorporate.
3. In a separate plate/bowl, add more potato starch and season with salt.
4. For each piece of chicken, let the excess liquid drip, then throw into the potato starch.
5. Press firmly to ensure a proper coating, and make sure there are no bald spots.
6. Fry chicken at 300ºF for 12 minutes and then lay the chicken onto paper towels or a wire rack.
7. Let rest for 10 minutes.
8. Crank the heat up on the oil until it’s 350ºF.
9. Fry the chicken for another 8 minutes.
10. Pull out, and coat in the sauce, some sesame seeds, and thinly sliced scallion.

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