Description
General Tso's Chicken features crispy, twice-fried breaded chicken pieces coated in a sweet, sticky, and flavorful Asian-inspired glaze. This dish blends savory, spicy, and tangy notes delivering a delicious taste experience reminiscent of classic Chinese takeout. Serve it with steamed broccoli and fluffy white rice for a complete meal that’s sure to impress.
Ingredients
Chicken:
- 4 cups vegetable oil for frying
- 1 large egg
- 1 ½ pounds skinless, boneless chicken thighs, cut into 1 ½-inch pieces
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 pinch white pepper
- 1 cup cornstarch
Sauce:
- 2 tablespoons vegetable oil
- 3 tablespoons chopped green onion
- 1 clove garlic, minced
- 6 dried whole red chilies
- 1 strip orange zest
- ½ cup white sugar
- ¼ cup soy sauce
- 3 tablespoons chicken broth
- 2 tablespoons peanut oil
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- ¼ teaspoon ground ginger
- 2 teaspoons cornstarch
- ¼ cup water
Instructions
- Prepare the oil and chicken coating: Heat vegetable oil in a deep fryer or large saucepan to 375°F (190°C). Whisk the egg in a large mixing bowl, then add chicken pieces, salt, sugar, and white pepper; mix well. Gradually mix in cornstarch until chicken is evenly coated.
- First fry: In batches, carefully drop chicken pieces one by one into the hot oil. Fry until golden brown and floating, about 3 minutes. Remove and let cool on a plate as you fry remaining batches.
- Second fry: Once all chicken is fried once, return batches to the hot oil starting with the first batch. Fry again until deep golden brown, about 2 minutes. Drain on paper towels.
- Make the sauce base: Heat vegetable oil in a wok or large skillet over high heat. Stir in green onion, garlic, dried chilies, and orange zest. Cook and stir 1 to 2 minutes until garlic is golden and chilies brighten.
- Add sauce ingredients: Incorporate sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and ground ginger. Bring to boil and cook for 3 minutes.
- Thicken the sauce: Whisk cornstarch with water until dissolved, stir into boiling sauce. Return to boil; cook about 1 minute until sauce thickens and becomes clear.
- Combine chicken and sauce: Stir fried chicken into boiling sauce. Reduce heat to low and simmer for about 3 minutes, allowing the chicken to absorb flavors and heat through.
Notes
- Ensure the oil is at the correct temperature (375°F) before frying to achieve crispiness and prevent greasiness.
- Twice-frying the chicken creates the signature crunch of General Tso’s chicken.
- Adjust the number of dried chilies based on your preferred spice level.
- Use chicken thighs for juicier, more flavorful bites compared to chicken breasts.
- The batter amount includes cornstarch and egg; the oil absorption is calculated to 10%, but actual oil intake varies.
- Serve immediately for the best texture, ideally with steamed broccoli and white rice.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
