General Tso's Chicken
Crispy chunks of chicken tossed in a sweet, tangy, and slightly spicy sauce that rivals your favorite takeout.
Ingredients
- •1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces (680g)
- •1 large egg, beaten
- •1/3 cup cornstarch (40g)
- •2 tbsp vegetable oil for frying (30ml)
- •3 cloves garlic, minced
- •1 tsp fresh ginger, minced
- •4-6 dried whole red chilies
- •1/4 cup low-sodium soy sauce (60ml)
- •1/4 cup chicken broth (60ml)
- •3 tbsp rice vinegar (45ml)
- •3 tbsp granulated sugar (36g)
- •1 tbsp hoisin sauce (15g)
- •1 tsp sesame oil (5ml)
- •1 tsp cornstarch mixed with 1 tbsp water for slurry
- •2 stalks scallions, sliced for garnish
Instructions
- 1
In a medium bowl, toss the chicken pieces with the beaten egg until fully coated.
- 2
Add 1/3 cup of cornstarch to the chicken and toss until each piece is thoroughly coated with a dry layer.
- 3
In a small bowl, whisk together the soy sauce, chicken broth, rice vinegar, sugar, hoisin sauce, and sesame oil to create the sauce.
- 4
Heat vegetable oil in a large skillet or wok over medium-high heat.
- 5
Add the chicken pieces in a single layer, frying in batches if necessary, and cook for 5 to 7 minutes until golden brown and crispy.
- 6
Remove the chicken with a slotted spoon and drain on a paper towel-lined plate.
- 7
Carefully wipe out excess oil from the skillet, leaving about 1 tablespoon.
- 8
Return the skillet to medium heat and add the minced garlic, minced ginger, and dried red chilies, stirring constantly for about 30 seconds until fragrant.
- 9
Pour the sauce mixture into the skillet and bring it to a simmer.
- 10
Stir in the cornstarch and water slurry, allowing the sauce to thicken for about 1 minute.
- 11
Add the crispy chicken back into the skillet, tossing quickly to coat every piece evenly in the glossy sauce.
- 12
Remove from heat, garnish with sliced scallions, and serve immediately.
💡 Chef tips
- For extra crispiness, you can double-fry the chicken by dipping the fried pieces back into the hot oil for 30 seconds before tossing in the sauce.
- Adjust the spice level by adding more or fewer dried red chilies according to your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, though the chicken will lose some of its crunch upon reheating.
✅ How it should turn out
The finished dish features golden, ultra-crispy chicken coated in a sticky, glossy mahogany sauce with a fragrant aroma of garlic, ginger, and toasted sesame, balancing savory, sweet, and spicy notes perfectly.