Description
Mouthwatering General Tso’s Chicken delights diners with crispy, golden-brown pieces glazed in a tangy-sweet sauce. Chinese-American cuisine reaches new heights through this perfect balance of flavors and textures you’ll savor in each delectable bite.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 eggs, beaten
Coating and Sauce Ingredients:
- 1/2 cup cornstarch
- 1 tablespoon cornstarch (for sauce)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 3 tablespoons hoisin sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon red chili flakes
Aromatics and Garnish:
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 green onions, sliced
- Vegetable oil (for frying)
Instructions
- Thoroughly coat chicken pieces in cornstarch, ensuring complete coverage, then dredge through beaten eggs for a crisp exterior.
- Deep-fry chicken at 375°F until golden brown and crispy, rotating pieces for even cooking, then transfer to paper towels to drain excess oil.
- Prepare sauce by combining soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and water in a mixing bowl, whisking until smooth and well-integrated.
- Heat sesame oil in a large skillet over medium-high heat, adding minced garlic, grated ginger, and red chili flakes to release aromatic flavors.
- Pour prepared sauce mixture into the skillet, stirring continuously for 2-3 minutes until sauce thickens and becomes glossy.
- Gently fold fried chicken pieces into the sauce, ensuring each piece is evenly and generously coated with the sticky, flavorful glaze.
- Transfer coated chicken to a serving platter, garnish with thinly sliced green onions for a fresh, vibrant touch.
- Serve immediately alongside steamed white rice, allowing the crispy chicken to retain its perfect texture.
Notes
- Corn starch creates an extra crispy coating that locks in moisture and prevents the chicken from becoming soggy during frying.
- For a healthier version, consider baking the chicken instead of deep-frying by placing coated pieces on a wire rack and baking at 400°F for 20-25 minutes.
- Adjust the chili flakes to control spice levels, making the dish mild for kids or extra hot for spice lovers by increasing or decreasing the amount.
- Use low-sodium soy sauce to reduce salt content and make the recipe more diet-friendly for those watching their sodium intake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg