Crispy General Tso's Chicken Wings with Spicy Sauce
Deep-fried chicken wings coated in a glossy, spicy-sweet General Tso sauce with garlic, ginger, and dried chiles. This version balances heat from chile oil and Thai chiles with sweetness and umami depth from dark soy sauce and bean sauce, creating complex layers of flavor. Serve as an appetizer or main dish for casual gatherings, game nights, or Chinese takeout cravings. The overnight marinade ensures tender, flavorful meat while double-coating with cornstarch delivers maximum crispiness.
Ingredients
- 2 egg whites
- 3 tbsp dark soy sauceregular soy sauce + molasses3:2 soy + 1/2 tbsp molasses per 3 tbsppantry
lighter color and slightly less depth
Full guide → - 3 tbsp Shaoxing winedry sherry or rice wine1:1asianpantry
warm rice wine or dry sherry are closest substitutes
Full guide → - 3 tbsp cornstarch
- 2 lb chicken wings
- 2 tbsp vegetable oil
- 6 tbsp garlic, minced
- ¼ cup ginger, minced
- 1 cup sugar
- ¾ cup dark soy sauceregular soy sauce + molasses3:2 soy + 1/2 tbsp molasses per 3 tbsppantry
lighter color and slightly less depth
Full guide → - ½ cup rice wine vinegarwhite vinegar or apple cider vinegar1:1pantry
white vinegar is sharper; apple cider adds subtle sweetness
Full guide → - ½ cup chicken stock
- ¼ cup bean sauce, tobanjan
- 2 tbsp chile oilsriracha or hot sauce1:1.5condimentspicy
adds vinegar note; adjust to taste
- 10 dried Thai chilesdried red peppers or cayenne10 chiles
- 4 scallions, minced
- vegetable oil, for frying
- 1 cup cornstarch, for coating
- sesame seeds, for garnish(optional)
- scallions, thinly sliced for garnish(optional)
Instructions
- 1
Whisk egg whites to soft peaks in a large bowl
- 2
Whisk in soy sauce, Shaoxing wine, and cornstarch
- 3
Toss chicken wings in marinade, cover, and refrigerate overnight
- 4
Heat oil in a saucepan over medium heat
- 5
Add garlic and ginger, cook until fragrant and caramelizing, about 4 to 5 minutes
- 6
Stir in sugar, soy sauce, vinegar, chicken stock, and bean sauce
- 7
Bring to a simmer and add chile oil, dried chiles, and scallions
- 8
Transfer 3 tablespoons liquid to a small bowl
- 9
Whisk cornstarch into the liquid until smooth, then stir into simmering sauce
- 10
Cook until thickened, 1 to 2 minutes, then remove from heat and keep warm
- 11
Heat 2 inches of vegetable oil to 300F in a Dutch oven, line a plate with paper towels
- 12
Drain wings and toss in cornstarch to coat completely
- 13
Working in 2 batches, fry wings until crispy and cooked through, 6 to 8 minutes, returning oil to temperature between batches
- 14
Transfer wings to paper towels to drain
- 15
Toss wings in General Tso's sauce to coat
- 16
Place on a platter and garnish with sesame seeds and scallions
Tips
Marinate wings overnight for maximum tenderness and flavor absorption. Pat dry before coating to reduce spattering during frying.
Maintain oil at exactly 300F when frying. Use a thermometer and wait for temperature to recover between batches to ensure even cooking and crispiness.
Make the sauce ahead and reheat gently before tossing. Toss wings in sauce right before serving to maintain crispiness.
Good to Know
Refrigerate leftover wings and sauce separately in airtight containers for up to 3 days. Wings lose crispiness upon storage. Reheat sauce gently on stovetop before serving.
Marinate wings overnight as directed. Make sauce up to 2 days ahead; store covered in refrigerator. Fry wings day-of for maximum crispiness. Reheat sauce gently before tossing.
Serve hot as an appetizer for 4-6 people or as part of a Chinese meal for 3-4. Pairs well with steamed rice, stir-fried vegetables, or fried rice. Provide napkins and wet wipes for sticky fingers.
Common Mistakes
Do not skip the overnight marinade to avoid dry, bland wings
Do not fry at temperature above 300F to avoid burnt exterior with raw interior
Do not toss wings in sauce more than 5 minutes before serving to avoid soggy coating
Substitutions
Vegan Options
General Alternatives
warm rice wine or dry sherry are closest substitutes
Full guide →white vinegar is sharper; apple cider adds subtle sweetness
Full guide →adds vinegar note; adjust to taste
lighter color and slightly less depth
Full guide →FAQ
Can I use bone-in chicken thighs or breasts instead of wings?
Yes. Increase frying time to 8-10 minutes for thighs to ensure cooked through. Breasts may dry out; monitor carefully. All benefit from the overnight marinade and double-coating technique.
What if I don't have bean sauce or tobanjan?
Substitute with spicy bean paste (doubanjiang) using 2/3 cup or miso paste using 3 tablespoons mixed with a bit of water. Both add umami depth but change flavor profile slightly.
How long can I keep leftover wings in the freezer?
Store fried wings and sauce separately in freezer bags for up to 2 months. Thaw overnight in refrigerator. Recrisp wings in a 375F oven for 8-10 minutes before saucing and serving.