Description
Spicy General Tso’s Chicken brings fiery Chinese-American flavors straight to your kitchen with crispy, golden-brown pieces glazed in a tangy sauce. Succulent chicken chunks deliver bold taste sensations you’ll crave again and again.
Ingredients
Scale
Protein:
- 1.5 lbs chicken thighs
- 1 large egg
- 2 tbsp cornstarch
Sauce Ingredients:
- 1/4 cup soy sauce
- 1/3 cup rice vinegar
- 1/4 cup hoisin sauce
- 3 tbsp brown sugar
- 2 tbsp sesame oil
- 3 cloves garlic
- 2 tbsp ginger
Coating and Garnish:
- 1 cup all-purpose flour
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 cups vegetable oil (for frying)
- 2 green onions
- 1 tbsp sesame seeds
Instructions
- Whisk egg thoroughly in a medium bowl, then coat chicken pieces completely in the egg mixture.
- Combine cornstarch with chicken pieces, ensuring each chunk is evenly and lightly dusted.
- Create seasoned flour blend by mixing flour, black pepper, and salt in a separate shallow dish.
- Roll each egg-coated chicken piece in seasoned flour, pressing gently to create a uniform crispy coating.
- Heat vegetable oil in a deep skillet or wok to 375°F, maintaining consistent temperature for even frying.
- Carefully lower coated chicken pieces into hot oil, frying in batches to prevent overcrowding and ensure golden-brown crispiness.
- Cook chicken for 4-5 minutes, turning occasionally until exterior becomes deep golden and internal temperature reaches 165°F.
- While chicken fries, prepare sauce by whisking soy sauce, rice vinegar, hoisin sauce, brown sugar, sesame oil, minced garlic, and grated ginger in a saucepan.
- Simmer sauce over medium heat for 3-4 minutes until slightly thickened and glossy, stirring continuously.
- Remove fried chicken and drain excess oil on paper towels.
- Toss crispy chicken pieces in prepared sauce, coating evenly and thoroughly.
- Transfer sauced chicken to serving platter, garnish with thinly sliced green onions and sprinkle sesame seeds on top.
- Serve immediately while chicken remains crisp and sauce is warm.
Notes
- Prep chicken pieces uniformly to ensure even cooking and consistent crispiness throughout.
- Pat chicken completely dry before coating to prevent excess moisture that might reduce oil temperature and create soggy texture.
- Use high-smoke point oil like peanut or canola for frying to maintain crisp exterior without burning.
- Control oil temperature meticulously between 365-375°F for perfect golden-brown chicken without absorbing excessive grease.
- For gluten-free version, substitute wheat flour with rice flour or cornstarch and use tamari instead of traditional soy sauce.
- Reduce sauce’s sugar content for a lighter version or replace with honey for more complex sweetness.
- Allow chicken to rest momentarily after frying to help retain crispy coating when tossing in sauce.
- Make extra sauce for drizzling or dipping, as guests often enjoy additional flavor coverage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 620
- Sugar: 9 g
- Sodium: 1050 mg
- Fat: 36 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 110 mg