Description
This classic General Tso’s Chicken recipe features crispy fried chicken thighs coated in a tangy, sweet, and slightly spicy sauce made from soy sauce, rice vinegar, hoisin, and chili flakes. Perfectly balanced with aromatic ginger and garlic, this dish is an irresistible homemade take on a beloved Chinese-American favorite.
Ingredients
Scale
Chicken and Batter
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 large egg, beaten
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying (about 3-4 cups)
Sauce
- 1/4 cup soy sauce (low sodium preferred)
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons hoisin sauce
- 2 tablespoons chicken broth (or water)
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (or more, to taste)
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken cubes with the beaten egg, cornstarch, flour, salt, and pepper. Mix well, ensuring that each piece of chicken is evenly coated. Let the chicken marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Heat the Oil: Pour the vegetable oil into a large, deep skillet or pot. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C).
- Fry the Chicken: Carefully add the marinated chicken to the hot oil in batches, making sure not to overcrowd the skillet. Fry the chicken for about 5-7 minutes per batch, or until it is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a slotted spoon to remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil.
- Prepare the Sauce Mixture: In a small bowl, whisk together the soy sauce, rice vinegar, granulated sugar, hoisin sauce, chicken broth (or water), and cornstarch until well combined. Set this mixture aside.
- Sauté Aromatics: In a large skillet or wok, heat the vegetable oil and sesame oil over medium heat. Add the minced ginger and garlic and sauté for about 30 seconds, or until fragrant.
- Add the Sauce: Pour the sauce mixture into the skillet with the ginger and garlic. Bring the sauce to a simmer, stirring constantly, until it thickens. This should take about 2-3 minutes.
- Adjust the Spice Level: Stir in the red pepper flakes. Adjust the amount to your preference.
- Add the Chicken to the Sauce: Add the fried chicken to the skillet with the General Tso’s sauce. Toss the chicken to coat it evenly with the sauce.
- Simmer and Serve: Continue to simmer the chicken and sauce for another 1-2 minutes, allowing the flavors to meld together.
- Garnish and Serve: Remove the skillet from the heat. Garnish with sesame seeds and chopped green onions, if desired. Serve the General Tso’s chicken immediately over steamed rice.
Notes
- For extra crispiness, double fry the chicken pieces by frying them once until light golden, letting them rest, then frying again until fully crispy.
- Adjust red pepper flakes to your preferred spice level or substitute with fresh chili for more heat.
- Use low sodium soy sauce to better control the saltiness of the dish.
- Serve over steamed jasmine or long-grain white rice to soak up the flavorful sauce.
- You can substitute chicken broth with water if unavailable; however, broth adds extra depth to the sauce.
- Make sure the oil temperature is maintained around 350°F to ensure crispy and evenly cooked chicken.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
Keywords: General Tso's Chicken, Chinese fried chicken recipe, homemade General Tso sauce, crispy chicken, Asian-inspired chicken recipe
