Szechuan General Tso
Experience the perfect balance of crispy chicken, sweet heat, and savory tang with this home-friendly version of a beloved classic.
Ingredients
- •1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces (700g)
- •1 large egg, lightly beaten
- •1/3 cup cornstarch (40g)
- •2 tbsp neutral oil for frying
- •3 cloves garlic, minced
- •1 tbsp fresh ginger, minced
- •6-8 dried Szechuan or Thai red chili peppers
- •2 tbsp scallions, thinly sliced (green parts only)
- •1/3 cup low-sodium soy sauce (80ml)
- •3 tbsp rice vinegar
- •3 tbsp granulated sugar
- •1 tbsp hoisin sauce
- •1 tbsp toasted sesame oil
- •1 tsp cornstarch mixed with 1 tbsp water for thickening
Instructions
- 1
In a medium bowl, toss the chicken pieces with the beaten egg until fully coated, then dredge each piece in the 1/3 cup of cornstarch until completely covered.
- 2
In a small bowl, whisk together the soy sauce, rice vinegar, sugar, hoisin sauce, and toasted sesame oil to create the sauce.
- 3
Heat the neutral oil in a large skillet or wok over medium-high heat until shimmering.
- 4
Add the coated chicken pieces in a single layer, frying for 4 to 5 minutes per side until golden brown and crispy, then remove and drain on a paper towel-lined plate.
- 5
Carefully wipe out excess oil from the skillet, leaving about 1 tablespoon behind.
- 6
Turn the heat to medium and add the minced garlic, ginger, and dried red chili peppers, stirring constantly for about 30 seconds until fragrant.
- 7
Pour the prepared sauce mixture into the skillet and bring it to a simmer.
- 8
Stir the cornstarch and water slurry and pour it into the simmering sauce to thicken it to a glossy glaze.
- 9
Return the crispy chicken to the skillet, tossing quickly for 1 to 2 minutes until every piece is thoroughly coated in the warm sauce.
- 10
Garnish with sliced scallions and serve immediately over steamed white rice.
💡 Chef tips
- For extra crispiness, you can double-fry the chicken by frying it a second time for 1 minute right before tossing it in the sauce.
- Adjust the number of dried chilies up or down depending on your preference for heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the chicken will lose some of its crispness upon reheating.
✅ How it should turn out
The finished dish features an enticing aroma of toasted garlic and chilies, with crispy-coated chicken enveloped in a glossy, deeply savory, sweet-and-spicy glaze.