左宗棠鸡是海外最火的中餐之一，鸡块炸得外酥里嫩，裹上酸甜微辣、酱香浓郁的酱汁，再配上干红辣椒的香气，一口下去超级满足，配米饭绝了。
General Tso’s Chicken is one of the most popular Chinese dishes abroad. The chicken is deep-fried until crispy and tender, then coated in a sweet, savory, and slightly spicy sauce with dried red chilies. It’s incredibly satisfying and perfect with steamed rice.
🌴食材 | Ingredients：
鸡腿肉，400g（去骨，切块）。/ Chicken thigh meat, 400g (boneless, cut into chunks).
鸡蛋，1个（打散，裹糊用）。/ Egg, 1 (beaten, for the batter).
干红辣椒，5~8个（剪段，增香）。/ Dried red chilies, 5-8 (cut into segments, for aroma).
熟白芝麻，1小撮（点缀）。/ Toasted white sesame seeds, a small pinch (for garnish).
葱花，1根（切碎，出锅撒）。/ Scallion, 1 (chopped, for garnish).
🌴配料 | Aromatics：
蒜末，3~4瓣。/ Minced garlic, 3-4 cloves.
姜末，一小块。/ Minced ginger, a small piece.
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
老抽，半勺（约5ml，上色用）。/ Dark soy sauce, 1/2 tbsp (about 5ml, for color).
香醋，1勺（约10ml）。/ Chinkiang vinegar, 1 tbsp (about 10ml).
白糖，2勺（约30g，酸甜关键）。/ Sugar, 2 tbsp (about 30g, key for the sweet taste).
番茄酱，1勺（约15g）。/ Ketchup, 1 tbsp (about 15g).
淀粉，3勺（约30g，裹糊用）。/ Cornstarch, 3 tbsp (about 30g, for coating).
面粉，1勺（约10g，裹糊用）。/ All-purpose flour, 1 tbsp (about 10g, for coating).
料酒，1勺（约10ml，腌肉用）。/ Cooking wine, 1 tbsp (about 10ml, for marinating).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量。/ Salt, to taste.
食用油，适量（炸制用）。/ Cooking oil, as needed (for frying).
🌴做法 | Instructions：
1，腌制鸡块
鸡腿肉切成大小均匀的块，加1勺（约10ml）料酒、少许盐和白胡椒粉，抓匀腌制15分钟。⚠️ 鸡腿肉比鸡胸肉更嫩，炸出来不会柴。我试过用鸡胸肉做，结果炸完有点干，还是鸡腿肉口感最好。
Cut the chicken thigh into evenly sized chunks. Marinate with cooking wine, salt, and white pepper for 15 minutes. ⚠️ Chicken thigh is juicier than breast. I’ve tried using chicken breast, and it turned out a bit dry.
2，裹糊
取一个大碗，放入3勺玉米淀粉、1勺面粉、1个打散的鸡蛋，加少许水，搅拌成浓稠的面糊。把腌好的鸡块放入面糊中，均匀裹上一层。⚠️ 面糊要能挂在鸡肉上。我试过面糊太稀，结果炸出来根本不酥，软塌塌的。
In a bowl, mix cornstarch, flour, and the beaten egg with a little water to make a thick batter. Coat the chicken evenly. ⚠️ The batter needs to stick. I’ve tried a thin batter, and the chicken didn’t turn out crispy at all.
3，炸制
锅里倒油，油温六成热，放入裹好糊的鸡块，中火炸2~3分钟，炸到表面金黄酥脆，捞出控油。⚠️ 火别太大，不然外面焦了里面还没熟。我试过火太大，结果外面黑了里面还是生的。
Heat oil to 160°C (about 60% hot). Fry the coated chicken over medium heat for 2-3 minutes until golden and crispy. Drain. ⚠️ Don’t use high heat, or they will burn outside and stay raw inside.
4，复炸（可选，更酥脆）
把油温升高到八成热，倒入炸好的鸡块复炸20~30秒，捞出控油。⚠️ 复炸是灵魂，能让外壳更酥脆。我试过不復炸，结果放凉了之后回软，一点都不酥了。
Optional: Heat the oil to 180°C and fry the chicken for another 20-30 seconds. ⚠️ This double-fry is key for extra crispiness. I’ve tried skipping it, and the chicken got soggy as it cooled.
5，调酱汁
取一个小碗，放入2勺生抽、半勺老抽、1勺香醋、2勺白糖、1勺番茄酱和少许盐，搅拌均匀。⚠️ 糖和醋的比例大约是2:1，酸甜平衡。我试过糖放少了，结果酱汁只有酸味，完全不是那个味儿。
In a small bowl, mix light soy sauce, dark soy sauce, vinegar, sugar, ketchup, and a pinch of salt. ⚠️ The ratio of sugar to vinegar is about 2:1. I’ve tried using less sugar, and the sauce was too sour.
6，炒酱汁
锅里留底油，放入干红辣椒段、蒜末和姜末，小火炒出香味。倒入调好的酱汁，中火炒到冒泡、汤汁浓稠。⚠️ 炒酱汁时要不停搅拌，防止糊底。我试过没搅拌，结果锅底糊了，整锅汁发苦。
Add dried red chilies, minced garlic, and ginger to the pan with a little oil and stir-fry over low heat until fragrant. Pour in the sauce and cook over medium heat until it bubbles and thickens. ⚠️ Stir constantly to prevent burning.
7，合炒
转大火，倒入炸好的鸡块，快速翻炒均匀，让每块鸡肉都裹上酱汁。⚠️ 合炒要快，保持外壳酥脆。我试过炒太久，结果外壳全软了，一点都不酥。
Turn to high heat, add the fried chicken, and stir-fry quickly to coat each piece with the sauce. ⚠️ Be quick to keep the coating crispy.
8，出锅
关火，装盘，撒上熟白芝麻和葱花点缀。趁热吃，外酥里嫩，酸甜微辣，配米饭绝了。⚠️ 芝麻和葱花最后撒，趁热吃口感最好。我试过不撒芝麻和葱花，端上桌总觉得少了点灵魂。
Turn off the heat and plate the dish. Sprinkle with toasted white sesame seeds and chopped scallion. Serve hot. ⚠️ Add the garnishes at the very end for the best look and flavor.
宝宝们左宗棠鸡一定要用鸡腿肉，比鸡胸肉更嫩。面糊要浓稠能挂住肉。中火慢炸，复炸20秒更酥脆。酱汁的糖醋比例大约是2:1，酸甜平衡。干红辣椒是灵魂，小火炒香。合炒要快，保持外壳酥脆。
Tips: Use chicken thigh for extra tenderness. Make a thick batter. Fry over medium heat, then double-fry for crispiness. The ratio of sugar to vinegar is about 2:1. Don’t skip the dried red chilies. Be quick when tossing with the sauce.
这道【左宗棠鸡 | General Tso’s Chicken】是海外最经典的中餐之一。如果你喜欢这种酸甜微辣的口感，还可以试试我之前写的【糖醋里脊 | Sweet and Sour Pork】。想看更多经典下饭菜，可以逛逛我的【家常菜】分类。
If you enjoy this sweet and spicy flavor, you should also try my Sweet and Sour Pork. For more classic home-style dishes, check out my Home-style Recipes category.
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