Overview
General Tso's chicken is a bold, flavorful Chinese-American favorite featuring crispy fried chicken in a complex sauce that balances sweet, spicy, sour, and savory. Dried red chilies add visual appeal and subtle heat. Sous vide guarantees juicy chicken inside while maintaining the signature crispy exterior.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Juicy | 150°–155°F | 1 h 30 min–2 h | 4 h |
Cooking time depends on thickness, not weight.
Food Safety Notes
Chicken should reach at least 150°F / 66°C for food safety. Cooking at 150°–160°F for 1 h 30 min–2 h ensures complete pasteurization. Hold the bath long enough to achieve full pasteurization (see time table). Finish with a high-heat sear to prevent cross-contamination.
See our food safety guide.
Texture Profiles
- 150°–155°FJuicy
- Incredibly juicy chicken with crispy coating and complex sweet-spicy sauce. The dried chilies add visual appeal and subtle heat.
Prep & Bagging
- Cut chicken into 1.5-inch pieces and season
- Vacuum seal or bag
- Submerge in water bath
Finishing & Crisping
- Pat chicken completely dry
- Double-coat in flour-egg-flour
- Fry at 350°F until golden, 3–4 min
- Stir-fry garlic, ginger, and dried chilies
- Add sauce and thicken
- Toss chicken in sauce
- Garnish and serve over rice