All I Need General Tso’s Chicken Wings

~Recipe submitted by our fav resident chef Kyle and edited by Ann~

What I love about General Tso’s chicken is that  the flavors make you feel like there’s a dance party in your mouth; the sweetness, spiciness, and saltiness of the dish move in sync with the rhythm as if part of a complex choreographed piece. The inspiration for this dish is the song, “All I Need” by Flowsik ft Jessi, because sometimes all you need is just tasty food and a catchy beat to have a good time.


For Cleaning the Chicken

  • 2 lbs Chicken Wings
  • 1 Tablespoon Salt
  • 1/2 Cup Vinegar
  • 1/2 Lemon or 1 Whole Lime

For Chicken Marinade

  • 1 Tablespoon Soy Sauce
  • 1/2 Teaspoon Sesame Oil
  • 2 Tablespoons Hoisin Sauce
  • 1/4 Cup Cayenne Pepper Hot Sauce (or any hot sauce of choice)
  • 1/4 Cup Mustard

For Chicken Batter (Dry Ingredients)

  • 2 1/2 Cup Corn Starch
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Itallian Seasoning
  • Canola/Peanut Oil (or any high smoke point oil for frying)

For General Tso’s Sauce

  • 2 Bottles Trader Joe’s General Tso’s Sauce
  • 2 Tablespoons Sugar
  • 3 Bell Peppers (any color but multicolors make the sauce pretty)
  • 2 Carrots (optional)
  • 1/2 Sweet Onion (optional)
  • 1 Head of Broccoli (optional)

Additional Cooking Tools

  • Ziploc Bags
  • Brown Paper Bag
  • Large Bowl
  • Colander
  • Frying Pan
  • Large Pot
  • Small Sauce Pan


Part One: Cleaning the Chicken

Step 1:Clean off any feathers or undesirable bits from the chicken wings

Step 2: Add the chicken to a large pot or bowl which you will almost fill with warm water

Step 3. Add to the pot/bowl the vinegar, salt, and the juice of the lemon or lime

Step 4. Stir and let sit for about 15 minutes

Step 5. Pour out the vinegar mixture into the sink and then rinse and drain the chicken 

Part Two: Marinate the Chicken

Step 6: Into the pot/bowl of chicken, add hot sauce, mustard, hoisin sauce, oyster sauce, soy sauce, and sesame oil

Step 7: Mix the sauces thoroughly into the chicken. Typically I let the chicken sit in the marinade for about a day, but you can also use it immediately after you prepare it.

Part Three: Batter and Fry

Step 8: Put the corn starch into a ziplock bag (I’d say about 2 1/2 cups of corn starch or you can put enough to completely coat every piece of your chicken). Then add you dry seasonings to the bag (salt, pepper and itallian seasoning)

Step 9: Close the Ziploc bag and shake the mixture thoroughly. Put ya back in it!

Step 10: Fill a large frying pan with your oil and put it over high heat. It usually takes a few minutes to reach the temperature that you need to fry the chicken.

Step 11: Prepare the colander to drain your chicken by ripping open 2 brown paper bags and placing them into the colander. These will absorb all the excess oil from the chicken. Also put a small bowl under your colander to catch the drippings so that you don’t get oil all over your counter

*Ann’s Tip: I usually just use cutting board or cookie sheet lined with paper towel. Whatever method you use, as long as you’re properly drain the oil from the chicken after you fry it.*

Step 12: Add a few pieces of chicken to your Ziploc bag. Close the bag and shake it to coat the chicken

Step 13: Test the oil and make sure it’s hot enough to start frying the chicken.

*Ann’s Tip: Again, we all have different ways to test this. Chopstick, end of wooden spoon, the good ole’ drop of water method, or even placing a piece of chicken in the oil. Do you boo*

Step 14: Start adding your chicken to the oil once the oil is hot enough. Make sure to shake off any excess corn starch from each piece before you place it in the oil. Also be careful not to overcrowd the pot/pan because it will take longer to cook the chicken/prevent it from getting crispy. You should also turn the flame/heat down to medium.

Step 15: Flip the chicken about 4 minutes in. The cooked sides should be a beautiful golden brown color.

Step 16: When the chicken is ready, the oil won’t bubble as much and both sides of the chicken will be golden brown. Transfer the finished pieces to your oil draining station. If your’e not sure if the chicken is raw or not, test a piece. If the meat is white and stringy, it’s finished. We don’t accept raw chicken in this kitchen!

Part Four: Sauce it Up!

If you want more flavor and crunch in your sauce, now’s the time to clean then chop up the bell peppers, onions and carrots and broccoli. Saute the veggies in a frying pan until cooked to desired consistency. Now follow steps 17-19 for the sauce.

Step 17: In a fry pan, add the General Tso’s sauce (1 bottle for a light glaze, 2 bottles for a thicker sauce, and 1 1/2 bottles for something in between) Also add sugar to the sauce.

Step 18: Turn the heat up to medium and stir until the sugar is dissolved and the sauce is bubbling. Now add your veggies (if you’re using them)

Step 19: Turn off the heat and let it cool for about 5 minutes. Then in a large bowl, add the sauce, then toss the chicken wings in it.

This dish pairs well with white rice or fried rice as a side.

Andddd…..that’s it! We’re sure your’e going to enjoy this recipe as much as we do. Sometimes, some General Tso’s Chicken Wings are ‘All You Need’.

~From Norae Kitchen to Your Kitchen