I reckon I was feeling pretty adventurous on Tuesday of last week, because I decided it was high time to try to make General Tso's chicken. There was just enough boneless skinless chicken thighs, so I got busy making the sauce and marinade and dry coating and got the skillet set up with plenty of cooking oil. The fried morsels turned out pretty decent, if lacking a bit in flavor, but that's why you have a rich dark flavorful sauce to toss them in afterwards. I was pleased with the result and even thought the rice steamed up perfectly to provide a bed for the General Tso centerpiece.
We had us a bit of a mid-May heatwave, with several days of temps in the 90s. By last Thursday, though, a wet weather pattern with light storms rolled in. Temps dropped way down and gave us a break from the unexpected summer-styled bake.
"The Best General Tso's Chicken," from J. Kenji López-Alt, Culinary Consultant for SeriousEats.com. [Published 14 April 2014 / Updated 19 September 2026]
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