Description
Crispy Chinese Tsao’s Chicken dances with fiery sweet-tangy sauce, blending bold flavors from traditional Hunan cuisine. Crunchy golden bites promise a delightful culinary journey you’ll savor with each perfectly glazed morsel.
Ingredients
Scale
protein:
- 1.5 lbs chicken breast, cut into bite-sized pieces
main sauce ingredients:
- 1/4 cup soy sauce
- 3 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 2 tbsp brown sugar
- 2 tbsp corn starch
- 1/4 cup water
coating and frying:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups vegetable oil (for frying)
garnish and additional flavor:
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1/2 tsp red pepper flakes
- 2 tbsp sesame seeds
Instructions
- Whisk eggs in a wide bowl and season with salt and black pepper for chicken coating preparation.
- Create a dredging station by combining flour in a separate shallow dish, ensuring even coating coverage.
- Thoroughly coat each chicken piece first in egg mixture, then generously dust with seasoned flour, shaking off excess.
- Heat vegetable oil in a deep skillet or wok to 350°F, maintaining consistent temperature for crispy results.
- Carefully lower battered chicken pieces into hot oil, frying in small batches to prevent overcrowding and ensure golden-brown crispiness.
- Drain fried chicken on wire rack or paper towels to remove excess oil, keeping pieces crisp and grease-free.
- In a separate saucepan, sauté minced garlic, grated ginger, and red pepper flakes over medium heat for 30 seconds to release aromatic flavors.
- Combine soy sauce, rice vinegar, hoisin sauce, brown sugar, water, and corn starch in the pan, whisking until smooth and slightly thickened.
- Add crispy chicken pieces to sauce, gently tossing to ensure complete and even coating.
- Garnish with chopped green onions and sprinkle sesame seeds on top for added texture and visual appeal.
- Serve immediately while chicken remains crisp and sauce is warm, preferably over steamed rice.
Notes
- Ensure eggs are at room temperature for better coating adhesion and smoother mixing.
- Use a digital thermometer to maintain precise oil temperature, preventing soggy or burnt chicken.
- Pat chicken pieces dry with paper towels before coating to help seasoned flour stick more effectively.
- For gluten-free version, substitute all-purpose flour with cornstarch or gluten-free flour blend to maintain crispy texture.
- Lower sodium option: Replace traditional soy sauce with low-sodium soy sauce or tamari without compromising flavor intensity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 703
- Sugar: 9 g
- Sodium: 1023 mg
- Fat: 38 g
- Saturated Fat: 5 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 132 mg