Description
Savory General Tso’s Chicken is a crispy, flavorful dish featuring bite-sized chicken pieces fried to golden perfection and coated in a tangy, sweet, and slightly spicy sauce. This popular Chinese-American classic is perfect for serving with steamed rice and offers a satisfying balance of textures and bold flavors.
Ingredients
Scale
Chicken and Coating
- 1 pound boneless, skinless chicken breasts, cut into bite-sized chunks
- 1/2 cup cornstarch (or rice flour for gluten-free)
- 1/2 cup all-purpose flour (or gluten-free flour if needed)
- Salt and pepper, to taste
- 2 large egg whites, whipped to help bind the coating
- 2 cups vegetable or canola oil (for frying)
Sauce
- 1/2 cup hoisin sauce (or mix of soy sauce and sugar)
- 1/4 cup rice vinegar (or apple cider vinegar)
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/4 cup light brown sugar (or granulated sugar)
- 3 cloves garlic, minced
- 1 teaspoon ground ginger (or fresh ginger)
- 1/2 teaspoon crushed red pepper flakes (adjust for spice tolerance)
- 1 tablespoon cornstarch (for thickening sauce)
- 2 tablespoons water (to mix with cornstarch for thickening)
Instructions
- Prepare Chicken: Cut the chicken breasts into bite-sized pieces and season them generously with salt and pepper to enhance the flavor.
- Coat Chicken: In a bowl, mix together the cornstarch and all-purpose flour. Whisk the egg whites until frothy to help bind the coating. Dip each piece of chicken into the egg whites, then thoroughly coat with the flour mixture, ensuring each piece is well covered for a crispy finish.
- Heat Oil: Pour the vegetable or canola oil into a deep pan and heat to 350°F (175°C). To test if the oil is ready, drop a small bit of the flour coating into the oil; it should sizzle and float to the surface immediately.
- Fry Chicken: Fry the coated chicken pieces in batches, making sure not to overcrowd the pan. Cook each batch for about 5 to 7 minutes, or until the chicken is golden brown and crispy. Remove and drain on paper towels to eliminate excess oil.
- Make Sauce: In a separate bowl, combine hoisin sauce, rice vinegar, soy sauce, brown sugar, minced garlic, ground ginger, and crushed red pepper flakes. Stir well to fully incorporate all ingredients.
- Thicken Sauce: Pour the sauce mixture into a saucepan and bring to a gentle simmer. Mix cornstarch with water until smooth, then slowly whisk into the simmering sauce. Continue cooking for a few minutes until the sauce thickens to a glossy consistency.
- Combine: Add the fried chicken pieces into the thickened sauce and toss well to coat evenly. Serve immediately, ideally over a bed of steamed rice to soak up the flavorful sauce.
Notes
- For a gluten-free version, use rice flour instead of all-purpose flour and tamari instead of soy sauce.
- Adjust the amount of crushed red pepper flakes to control the spiciness.
- Ensure the oil is hot enough before frying to get a crispy coating and avoid sogginess.
- Fry chicken in small batches to maintain the oil temperature and achieve even cooking.
- Serve immediately for the best texture; leftover chicken may lose crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Chinese-American
Keywords: General Tso's Chicken, crispy chicken, fried chicken recipe, Chinese-American cuisine, savory chicken, homemade General Tso's sauce
