Description
A crispy, sticky, and perfectly balanced General Tso Chicken recipe that’s better than takeout and weeknight-friendly, ready in about 40 minutes.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- ¾ cup cornstarch (about 90g)
- ¼ cup all-purpose flour (about 30g)
- 2 large eggs
- About 4 cups vegetable oil (for frying, about 960ml)
- ½ cup soy sauce (120ml)
- ¼ cup rice vinegar (60ml)
- 2 tablespoons hoisin sauce (30ml)
- ¼ cup brown sugar (50g)
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon freshly grated ginger
- ½ teaspoon red pepper flakes (optional)
- 2 green onions, sliced thin
- 1 tablespoon toasted sesame seeds (optional)
- ¼ cup water (60ml)
Instructions
- Cut the chicken thighs into 1.5-inch bite-sized pieces.
- In one bowl, whisk the eggs. In another bowl, combine cornstarch and all-purpose flour.
- Dip each chicken piece into the eggs, then dredge thoroughly in the cornstarch-flour mixture, pressing gently to ensure coating sticks. Set aside.
- Heat about 2 inches of vegetable oil in a large deep skillet or wok over medium-high heat until it reaches 350°F (175°C).
- Fry the chicken pieces in batches for 3-4 minutes until golden but not fully cooked. Remove and drain on paper towels.
- Increase heat slightly and fry the chicken a second time for 1-2 minutes per batch until super crispy and cooked through. Drain again.
- While chicken rests, whisk together soy sauce, rice vinegar, hoisin sauce, brown sugar, water, garlic, ginger, and red pepper flakes in a medium saucepan.
- Bring sauce to a simmer over medium heat and cook for 3-4 minutes until slightly thickened and glossy.
- Transfer crispy chicken to a large bowl, pour hot sauce over, and toss quickly to coat evenly.
- Garnish with sliced green onions and toasted sesame seeds.
- Serve immediately over steamed rice or with stir-fried vegetables.
Notes
Double frying the chicken ensures extra crunch. Use fresh garlic and ginger for best flavor. Let chicken drain on paper towels after frying to keep it crispy. Adjust red pepper flakes to control heat. Use low-sodium soy sauce to balance saltiness. Toast sesame seeds for added nutty flavor. Oil should be hot enough (350°F) to prevent sogginess. Reheat leftovers gently in a skillet with a splash of water or broth to maintain crispiness; avoid microwaving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: About 1/6 of the rec
- Calories: 430
- Sugar: 10
- Sodium: 680
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 1
- Protein: 28
Keywords: General Tso Chicken, Crispy Chicken, Chinese Takeout, Easy Dinner, Weeknight Recipe, Double Frying, Sweet and Spicy Sauce