Description
General Tso’s chicken delivers a tantalizing blend of crispy, sweet, and spicy flavors from Chinese-American cuisine. Homemade preparation ensures fresher ingredients and authentic taste you can savor with pride.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 eggs (beaten)
- 1/2 cup (120 ml) cornstarch
- 1 tbsp cornstarch (for slurry)
- 1/4 cup (60 ml) soy sauce
- 1/2 cup (120 ml) chicken broth
- 3 tbsp rice vinegar
- 3 tbsp hoisin sauce
- 3 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1–2 tsp red chili flakes
- Oil for frying
- Sliced green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Thoroughly coat chicken pieces in cornstarch, dip into beaten eggs, then recoat with cornstarch to achieve a crisp, textured exterior.
- Warm oil in a deep skillet to 350°F. Carefully fry chicken in small batches until achieving a rich golden-brown color, approximately 3-4 minutes per batch.
- Drain fried chicken pieces on paper towel-lined plates to remove excess oil and maintain crispiness.
- Create sauce by whisking together soy sauce, rice vinegar, hoisin sauce, sugar, chicken broth, and cornstarch until smooth and well-integrated.
- In a separate pan, heat sesame oil over medium heat. Quickly sauté minced garlic, grated ginger, and red chili flakes for 30-45 seconds to release aromatic flavors.
- Pour prepared sauce mixture into the pan with aromatics, stirring continuously until the sauce thickens and becomes glossy, approximately 2-3 minutes.
- Gently fold fried chicken pieces into the sauce, ensuring each piece is evenly and thoroughly coated.
- Transfer to a serving platter, garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds.
- Accompany with steamed jasmine rice or lo mein noodles for a complete meal.
Notes
- Create an ultra-crispy coating by double-dredging chicken in cornstarch, ensuring a crunchy exterior that stays crisp even after sauce coating.
- Maintain oil temperature between 350-375°F for perfect golden-brown chicken that’s not greasy or soggy.
- Use low-sodium soy sauce to control salt levels and prevent the dish from becoming too salty.
- For a healthier version, bake chicken pieces instead of deep-frying, using a wire rack to keep the coating crisp and reduce oil absorption.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 125 mg