Crispy General Tso's Chicken
Shatteringly crispy chunks of dark-meat chicken bathed in a glossy, sticky-sweet sauce laced with dried chilies, garlic, and ginger that caramelizes into a deep amber glaze. This Chinese-American icon is unapologetically bold, delivering a one-two punch of crunch and tang that has made it the most ordered Chinese dish in America. Forget takeout; the homemade version is crispier, fresher, and infinitely more satisfying.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch chunks
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, beaten
+ 14 more ingredients
Instructions
Toss the chicken chunks with 1 tbsp soy sauce and Shaoxing wine. Let sit for 10 minutes.
In a shallow bowl, whisk together the cornstarch, flour, and beaten egg into a thick, shaggy batter. Toss the chicken pieces in the batter until evenly coated.
Heat 2 inches of vegetable oil in a wok or deep skillet to 350F (175C). Fry the chicken in two batches for 3-4 minutes each until golden and crispy. Drain on a wire rack. Increase oil to 375F (190C) and fry each batch again for 1-2 minutes until deeply golden and extra crunchy. Drain again.
In a small bowl, mix together 3 tbsp soy sauce, rice vinegar, sugar, hoisin sauce, and the cornstarch slurry.
Drain all but 1 tbsp of oil from the wok. Heat over medium-high. Add the dried chilies and stir-fry for 20 seconds until fragrant. Add garlic and ginger, stir-fry 15 seconds.
Pour in the sauce mixture, stirring constantly until it bubbles, thickens, and turns glossy, about 1 minute.
Add the double-fried chicken to the sauce and toss vigorously until every piece is coated in the sticky glaze. Drizzle with sesame oil.
Serve over steamed rice with broccoli on the side. Garnish with sesame seeds and scallions.
Nutrition Estimate
Per serving • Estimated by Blinner AI