Description
This recipe for General Tso’s Chicken features crispy battered chicken pieces coated in a flavorful, tangy, and slightly sweet sauce made with soy sauce, rice vinegar, and hoisin. Perfect for a homemade takeout-style meal, it’s garnished with green onions and sesame seeds, offering a delightful balance of savory, sweet, and tangy flavors with a satisfying crispy texture.
Ingredients
Scale
Chicken
- 2 lbs chicken breasts, cut into bite-sized pieces
- 2 large eggs, beaten
- 1 cup cornstarch (for coating chicken)
- Vegetable oil, for frying (enough to fill a skillet or wok for deep-frying)
Sauce
- 1 ½ tablespoons vegetable oil (for sauce)
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- ½ cup low-sodium soy sauce
- ½ cup rice vinegar
- 1 tablespoon hoisin sauce
- ½ cup sugar
- ¼ cup water
- 1 tablespoon cornstarch (for thickening)
- 2 tablespoons water (for cornstarch slurry)
Garnish
- Green onions, chopped
- Sesame seeds
Instructions
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. Beat the eggs in a bowl. Toss the chicken pieces in the beaten eggs until evenly coated.
- Coat with Cornstarch: After coating the chicken with egg, dredge the pieces in cornstarch thoroughly to ensure a crispy texture when fried.
- Heat Oil for Frying: Heat vegetable oil in a deep skillet or wok over medium-high heat. Make sure there’s enough oil to fry the chicken pieces adequately.
- Fry the Chicken: Fry the chicken pieces in batches, avoiding overcrowding, for about 5-6 minutes per batch or until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Prepare the Sauce Base: In a small saucepan, heat 1 ½ tablespoons of vegetable oil over medium heat. Add minced garlic and ginger and sauté for about 30 seconds until fragrant.
- Add Sauce Ingredients: Add soy sauce, rice vinegar, hoisin sauce, sugar, and ¼ cup water to the saucepan. Bring the mixture to a gentle simmer.
- Make Cornstarch Slurry: In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water until smooth to create the slurry for thickening.
- Thicken the Sauce: Slowly pour the cornstarch slurry into the simmering sauce while stirring continuously. Cook until the sauce thickens to a glossy consistency.
- Coat the Fried Chicken: Transfer the fried chicken pieces to a large bowl or the wok, then pour the thickened sauce over them. Toss carefully to ensure each piece is fully coated with the sauce.
- Garnish and Serve: Sprinkle chopped green onions and sesame seeds on top. Serve the General Tso’s Chicken hot, ideally over steamed rice or with steamed vegetables.
Notes
- For extra crispiness, double-fry the chicken pieces by frying them once until light golden, letting them rest for a few minutes, then frying again until deep golden brown.
- If you prefer a less sweet sauce, reduce the sugar amount by a quarter.
- Ensure the oil is hot enough before frying to avoid soggy chicken; the temperature should be around 350°F (175°C).
- Low-sodium soy sauce helps control the saltiness of the dish; adjust seasoning accordingly if using regular soy sauce.
- This dish pairs well with steamed broccoli, bok choy, or snap peas to balance the richness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
