This General Tso's Turkey Is the Only Way to Make Turkey Not Suck

Published On 11/21/2016 Published On 11/21/2016
General Tso's Turkey
Josh Scherer
Josh Scherer
Josh Scherer

General Tso's Turkey

Total Time: 6 hours
Yield: Serves 10-ish


  • Turkey fryer
  • Thermometer
  • Food processor
  • 12-pound turkey
  • 5 gallons light oil (peanut, vegetable, canola, or grapeseed)
  • 4 cups flour
  • 2 cups cornstarch
  • 2 shots vodka
  • 24 ounces beer
  • 2 pieces of ginger (1 3-inch piece and 1 2-inch piece), peeled and roughly chopped
  • 15 chiles de arbol, deseeded by slicing in half and removing seeds with knife
  • 4 garlic cloves, peeled
  • 2 bunches of scallions, roughly chopped, one separated into green and white parts
  • 1 cup + 1 cup soy sauce
  • ¾ cup unseasoned rice vinegar
  • 1 cup + 1 quart chicken stock
  • 4 tablespoons sambal (or Sriracha if you can't find sambal)
  • 1 ½ cups sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons sesame oil
  • 4 tablespoons tomato paste
  • ½ cup sesame seeds


1) Preheat your oven to 375 degrees and liberally season your turkey with salt. Remove all the giblets and stuff. Pour a quart of chicken stock and a cup of soy sauce into a large turkey roasting pan. Add one bunch of rough-chopped scallions, and the 3-inch piece of rough-chopped ginger, then place your turkey into the liquid. Cover your pan tightly with foil, then throw it in the oven for about 2 hours. Remove the turkey from the oven and let it cool for about 2 hours. You want the temperature of the turkey breast to be around 155 degrees, or just below fully cooked.

2) Throw 2 inches of chopped ginger into the food processor along with 10 deseeded chiles de arbol, 4 cloves of peeled garlic, and the white parts from the other bunch of chopped scallions. Reserve the dark green tops for garnish later. Process on high for 30 seconds until you get a rough paste.

3) Heat 2 tablespoons of light oil on medium-high in a large sauce pot. When it shimmers, add in your chile and ginger paste. Stir with a wooden spoon for about 2 minutes, until all nice and fragrant, then add in your sugar, soy sauce, rice vinegar, sambal, chicken stock, tomato paste, and sesame oil, and whisk to combine. Crank the heat to high, let it simmer for about 10 minutes, then pour the sauce through a strainer to get rid of the weird chile and ginger chunks.

4) Add the sauce back to the pan, then continue to cook on high for another 10 minutes, letting the sauce reduce. In a small mixing bowl, whisk together cold water and cornstarch, then pour into the sauce, and whisk to combine. Let the sauce reduce for another 5 minutes, stirring occasionally. The sauce should be thick enough to coat a spoon. Turn off the heat and reserve for later.

5) Follow the directions on your turkey fryer. Pour your oil into the pot up to the fill line, and heat it until it gets to 375 degrees. While the oil is heating, batter that turkey up. Dust 2 cups of cornstarch all over the turkey, and use your hands to massage it into the skin. Whisk together the beer, vodka, and 2 cups of flour until smooth, then pour over the turkey, rubbing it into all the crevices and underneath. It's not going to be perfect, but try to get as much coverage as possible. Take an additional 2 cups of flour, and dust that on top of the batter. Since the turkey is already cooked, making a coating that will stick is extra-tricky, but this method works well.

6) Attach your battered turkey up to the hook mechanism that came with the deep fryer. The coating on the turkey is going to be sloppy, but that's how you want it. Gently and carefully lower your turkey into the oil and let cook for about 15 minutes, until the coating is golden brown and crispy. The breast should be up to 165 degrees by then. Let the turkey rest for 15 minutes, until cool enough to work with.

7) Throw the turkey on a comically large bed of chow mein (you can make your own or just buy a catering tray from your favorite Chinese restaurant), cover it in your General Tso's sauce, then garnish with sesame seeds and thin-sliced scallion tops that you should have reserved from earlier. Eat and celebrate the fact that this turkey doesn't suck.