Description
Savory General Tso’s Chicken brings Chinese-American cuisine to life with crispy, golden-brown bites glazed in a tangy-sweet sauce. Crisp chicken pieces nestled in rich flavors promise a restaurant-quality meal that satisfies cravings and delights you with each delectable bite.
Ingredients
Scale
Protein:
- 1.5 lbs chicken thighs, boneless and skinless
- 1/4 cup cornstarch
Sauce Ingredients:
- 1/3 cup soy sauce
- 1/4 cup rice vinegar
- 3 tbsp hoisin sauce
- 2 tbsp sesame oil
- 1/4 cup sugar
- 2 tbsp corn syrup
- 2 tbsp chili paste
Aromatics and Garnish:
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 3 green onions, chopped
- 1 tbsp sesame seeds
- 2 cups vegetable oil (for frying)
- 1/4 tsp red pepper flakes
Instructions
- Slice chicken thighs into bite-sized chunks, ensuring uniform pieces for even cooking.
- Coat chicken pieces thoroughly with cornstarch, shaking off excess to create a light, crispy exterior.
- Whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, corn syrup, and chili paste in a bowl to create a vibrant, glossy sauce.
- Heat vegetable oil in a deep skillet or wok to 375°F, preparing for rapid frying.
- Carefully lower coated chicken pieces into hot oil, frying in batches to maintain oil temperature and prevent overcrowding.
- Fry chicken for 3-4 minutes until golden brown and crispy, turning occasionally for even browning.
- Remove chicken with a slotted spoon and drain on paper towels to remove excess oil.
- In the same skillet, sauté minced garlic and grated ginger for 30 seconds until fragrant, releasing their aromatic oils.
- Pour prepared sauce into the skillet, allowing it to simmer and slightly thicken for 1-2 minutes.
- Return fried chicken to the skillet, tossing to coat evenly with the glossy sauce.
- Sprinkle red pepper flakes for an extra kick of heat.
- Garnish with chopped green onions and sesame seeds before serving hot.
Notes
- Customize chicken cuts by using breast meat for a leaner option, maintaining the same crispy coating technique.
- Adjust spice levels easily by reducing or increasing chili paste according to personal heat tolerance.
- Ensure crispy texture by thoroughly drying chicken before cornstarch coating, preventing moisture from creating soggy results.
- Create a gluten-free version by substituting traditional soy sauce with tamari and using cornstarch-based thickening for the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 14 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg