Description
Savory general tso’s chicken combines crispy, golden-brown poultry with a tangy, sweet sauce from Chinese-American cuisine. Homemade versions offer more authentic flavors and healthier ingredients than typical restaurant preparations. Cooks can create this classic dish with simple techniques and fresh components.
Ingredients
Scale
- 1.5 lbs (680 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 eggs, beaten
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup water
- ½ cup chicken broth
- ¼ cup soy sauce
- 3 tbsps hoisin sauce
- 2 tbsps rice vinegar
- 2 tbsps brown sugar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp red pepper flakes
- 1 tbsp cornstarch mixed with 2 tbsps water
- 2 green onions, chopped
- 1 tsp sesame seeds
- 6–8 dried red chilies
- Vegetable oil, for frying
Instructions
- Coating Preparation: Combine cornstarch, flour, salt, and pepper in a wide mixing bowl. Create a separate egg wash by whisking eggs and water until thoroughly blended.
- Chicken Breading: Dip chicken pieces into egg mixture, ensuring complete coverage, then transfer to seasoned flour blend. Coat each piece thoroughly, creating a crisp protective layer that will yield a crunchy exterior.
- Frying Process: Heat vegetable oil in a heavy skillet over medium-high temperature. Carefully lower breaded chicken pieces, rotating periodically to achieve uniform golden-brown coloration. Once cooked, transfer to paper towels to drain excess oil.
- Sauce Creation: In a saucepan, merge chicken broth, soy sauce, hoisin, rice vinegar, brown sugar, honey, sesame oil, garlic, ginger, and red pepper flakes. Simmer ingredients, allowing flavors to meld and intensify.
- Sauce Transformation: Whisk cornstarch slurry into simmering liquid, stirring continuously until sauce reaches a glossy, thickened consistency that clings perfectly to the chicken.
- Final Assembly: Generously coat crispy chicken pieces with the aromatic sauce, ensuring each morsel is lavishly covered. Sprinkle chopped green onions, sesame seeds, and optional dried red chilies for enhanced visual and flavor complexity.
- Serving Suggestion: Plate alongside steamed rice or vibrant seasonal vegetables, creating a harmonious and satisfying culinary presentation.
Notes
- Optimize Coating Crispiness: Ensure chicken pieces are completely dry before coating to prevent soggy texture and achieve maximum crunchiness.
- Manage Oil Temperature: Maintain consistent 350-375°F oil heat for even cooking and preventing greasy chicken; use a thermometer for precision.
- Control Sauce Thickness: Gradually add cornstarch slurry while whisking to avoid lumps and achieve perfect sauce consistency that clings beautifully to chicken.
- Dietary Adaptation Options: Substitute cornstarch with arrowroot for gluten-free version, use tamari instead of soy sauce, or replace chicken with tofu for vegetarian alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 470
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg