Szechuan General Tso Chicken
A perfect balance of crispy, golden-fried chicken tossed in a bold, sweet, and spicy Szechuan-inspired glaze.
Ingredients
- •1.5 lbs (700g) boneless, skinless chicken thighs, cut into 1-inch pieces
- •1/2 cup cornstarch
- •1/4 cup all-purpose flour
- •1 large egg, lightly beaten
- •1/2 teaspoon salt
- •1/4 teaspoon white pepper
- •2 cups neutral oil (such as vegetable or canola) for frying
- •2 tablespoons vegetable oil (for stir-frying)
- •4 dried red chili peppers, halved and seeded
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, minced
- •3 tablespoons soy sauce
- •2 tablespoons rice vinegar
- •2 tablespoons brown sugar
- •1 tablespoon hoisin sauce
- •1 teaspoon toasted sesame oil
- •1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- •2 stalks scallions, thinly sliced for garnish
Instructions
- 1
In a medium bowl, whisk together the cornstarch, flour, salt, and white pepper. Toss the chicken pieces in the beaten egg, then coat thoroughly in the dry mixture.
- 2
Heat the 2 cups of oil in a wok or deep skillet to 350°F (175°C). Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on a wire rack or paper towels.
- 3
Carefully remove the frying oil from the wok, leaving about 1 tablespoon behind. Add the dried chili peppers, garlic, and ginger, stir-frying for 30 seconds until fragrant.
- 4
Whisk together the soy sauce, rice vinegar, brown sugar, hoisin sauce, and sesame oil in a small bowl. Pour this mixture into the wok and bring to a simmer.
- 5
Stir in the cornstarch slurry and cook for 1 minute until the sauce thickens and becomes glossy.
- 6
Add the fried chicken back into the wok and toss quickly to coat every piece evenly in the sauce.
- 7
Remove from heat immediately and garnish with sliced scallions before serving.
💡 Chef tips
- For extra crunch, double-fry the chicken: fry at 325°F for 3 minutes, remove, then increase heat to 375°F and fry for another 1-2 minutes until deeply golden.
- If you prefer less heat, remove the seeds from the dried chilies before adding them to the oil.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a hot pan to regain crispiness.
✅ How it should turn out
The finished dish features bite-sized chicken with a shatteringly crisp exterior, coated in a sticky, aromatic sauce that delivers a complex hit of savory, sweet, and lingering heat.