Description
General Tso’s Chicken
Ingredients
For the Chicken:
1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup cornstarch
2 large eggs, beaten
Vegetable oil, for frying
For the Sauce:
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup hoisin sauce
1/4 cup sugar
1 tablespoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon crushed red pepper flakes (optional, for heat)
For Garnish:
Sesame seeds
Sliced green onions
Instructions
Prepare the Chicken:
Coat the chicken pieces in cornstarch, then dip into the beaten eggs, ensuring they’re fully coated.
Fry the Chicken:
Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the chicken in batches until golden and crispy, about 3-4 minutes per side. Drain on a paper towel-lined plate.
Make the Sauce:
In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and the cornstarch slurry. Set aside.
In the same skillet, remove excess oil, leaving about 1 tablespoon. Sauté garlic and ginger until fragrant, about 30 seconds. Add the sauce mixture and simmer until thickened.
Combine Chicken and Sauce:
Add the fried chicken to the sauce, tossing until evenly coated.
Serve:
Garnish with sesame seeds and sliced green onions. Serve hot over steamed white rice or noodles.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~450 per serving
#TakeoutAtHome #GeneralTsosChicken #CrispyChicken
Step-by-Step Guide
1. Prep the Chicken: Cut chicken into uniform 1-inch pieces. Place cornstarch in a shallow bowl and beaten eggs in another. Dredge each piece in cornstarch, then dip in egg, letting excess drip off. For extra crispiness, you can double-coat by repeating the process.
2. Fry to Perfection: Heat 1 inch of oil in a wok or deep skillet to 350°F (175°C). Fry chicken in small batches to avoid crowding, which lowers oil temperature and leads to soggy chicken. Fry for 3-4 minutes until deeply golden. Drain on a wire rack over a paper towel-lined sheet.
3. Craft the Sauce: While chicken fries, whisk all sauce ingredients except the slurry in a bowl. In a separate cup, mix the cornstarch and water slurry thoroughly. After sautéing garlic and ginger, pour in the sauce mixture and bring to a simmer. Stir in the slurry and cook for 1-2 minutes until glossy and thickened.
4. Final Toss: Ensure your sauce is thick before adding the chicken. Add all crispy chicken pieces at once and toss quickly and gently to coat, preserving the crunch. Serve immediately.
Serving Suggestions
Serve your General Tso’s Chicken hot over a bed of steamed jasmine rice to soak up the extra sauce. For a more authentic takeout experience, pair it with a side of steamed broccoli or bok choy. For a low-carb option, serve with cauliflower rice or zucchini noodles. A light cucumber salad makes a refreshing contrast to the rich, sweet, and spicy flavors.
How-to Summary
Cut and coat chicken in cornstarch and egg. Fry in batches until crispy. Create a sauce with soy, vinegar, hoisin, sugar, and aromatics, thickening it with a cornstarch slurry. Toss the crispy chicken in the sauce and garnish. The key steps are frying in batches for crispiness and ensuring the sauce thickens before combining.
Frequently Asked Questions
Can I bake the chicken instead of frying? Yes, for a lighter version. Place breaded chicken on a parchment-lined baking sheet, spray with oil, and bake at 425°F (220°C) for 15-20 minutes, flipping halfway. Toss in sauce after baking.
How do I store and reheat leftovers? Store chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat chicken on a wire rack in a 375°F (190°C) oven for 10 minutes to re-crisp, then toss with warmed sauce.
What can I substitute for hoisin sauce? Mix 2 tbsp soy sauce, 1 tbsp peanut butter or molasses, 1 tsp rice vinegar, a pinch of five-spice powder, and a dash of hot sauce for a quick substitute.
How can I make it less sweet? Reduce the sugar to 2 tablespoons. You can also increase the rice vinegar by a tablespoon to balance the sweetness with more tang.
Is there a way to make it gluten-free? Use tamari or a certified gluten-free soy sauce, and ensure your hoisin sauce is a gluten-free brand. Cornstarch is naturally gluten-free.
Common Mistakes to Avoid
- Crowding the Pan: Frying too much chicken at once steams the pieces, making them soggy. Fry in small batches.
- Adding Chicken to a Thin Sauce: If the sauce hasn’t simmered and thickened with the slurry, it will make the crispy coating soft. Ensure it’s glossy and coats the back of a spoon first.
- Using Pre-Minced Garlic/Ginger: Freshly minced garlic and grated ginger provide far superior flavor to jarred versions.
- Skipping the Cornstarch Dredge: Coating in cornstarch before the egg is crucial for creating the signature craggy, crispy texture.
Conclusion
Mastering General Tso’s Chicken at home is about nailing two components: ultra-crispy fried chicken and a perfectly balanced, sticky sauce. By following the detailed steps—especially frying in batches and thickening the sauce properly—you can create a version that rivals your favorite restaurant. This recipe proves that with a little technique, you can achieve fantastic #TakeoutAtHome results, customizing the heat and sweetness to your perfect taste.