Szechuan General Tso
A deliciously crispy, sweet, and spicy chicken dish that brings restaurant-quality flavor straight to your home kitchen.
Ingredients
- •1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- •1 large egg, beaten
- •0.5 cup cornstarch
- •0.5 cup all-purpose flour
- •1 tsp salt
- •0.5 tsp black pepper
- •3 cups neutral oil for frying
- •4 cloves garlic, minced
- •1 tbsp fresh ginger, minced
- •6-8 dried whole red Szechuan chili peppers
- •2 green onions, chopped
- •0.25 cup soy sauce
- •0.25 cup chicken broth
- •3 tbsp rice vinegar
- •3 tbsp brown sugar
- •1 tbsp hoisin sauce
- •1 tbsp toasted sesame oil
- •1 tbsp cornstarch mixed with 2 tbsp cold water
Instructions
- 1
In a medium bowl, whisk together the soy sauce, chicken broth, rice vinegar, brown sugar, and hoisin sauce until the sugar dissolves. Set the sauce mixture aside.
- 2
In a large bowl, combine the cornstarch, all-purpose flour, salt, and black pepper.
- 3
Dip the chicken pieces into the beaten egg, then dredge them thoroughly in the dry flour and cornstarch mixture, shaking off any excess.
- 4
Heat the neutral oil in a large wok or heavy-bottomed skillet to 350 degrees Fahrenheit (175 degrees Celsius).
- 5
Carefully fry the chicken pieces in batches for 4 to 5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
- 6
Carefully pour out most of the frying oil from the wok, leaving about 1 tablespoon in the pan over medium-high heat.
- 7
Add the minced garlic, minced ginger, and dried Szechuan chili peppers to the hot oil, stirring constantly for about 30 seconds until very fragrant.
- 8
Pour the prepared sauce mixture into the wok and bring it to a simmer.
- 9
Stir the cornstarch and water slurry and pour it into the simmering sauce. Cook for 1 to 2 minutes until the sauce thickens and glossy coats the back of a spoon.
- 10
Add the crispy fried chicken and chopped green onions to the wok, tossing quickly for 1 minute until the chicken is completely coated in the hot sauce.
- 11
Drizzle with toasted sesame oil, remove from heat, and serve immediately over steamed white rice.
💡 Chef tips
- For extra crunch, double-fry the chicken by frying it a second time for 45 seconds right before tossing it in the sauce.
- Adjust the heat level by adding more or fewer Szechuan chili peppers, or by splitting them open to release more seeds.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the chicken will lose some of its crispiness upon reheating.
✅ How it should turn out
The finished dish features an enticing aroma of toasted garlic and chili, with ultra-crispy chicken pieces coated in a glossy, deeply savory, sweet and spicy glaze.