Description
General Tso’s chicken is an American-Chinese restaurant staple that almost nobody makes at home, which is a shame because the homemade version is leagues better — crispier coating, less sugar, and sauce that actually clings to the chicken instead of pooling in the bottom of a takeout container. Crispy fried chicken pieces tossed in a sweet-tangy-spicy sauce with a hit of ginger and garlic.
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 2 large eggs, beaten
- Vegetable oil for frying (about 3 cups)
- 6 dried red chiles (such as chiles de árbol)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, sliced
- 1/3 cup soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Steamed rice for serving
- Toasted sesame seeds and sliced green onions for garnish
Instructions
- Mix 1/2 cup cornstarch, flour, and salt. Dip chicken pieces in beaten eggs, then dredge in the cornstarch mixture, pressing to coat.
- Heat 3 cups oil in a deep pot or wok to 350°F. Fry the chicken in batches for 4 to 5 minutes until golden and crispy. Drain on a wire rack.
- For the sauce: whisk soy sauce, rice vinegar, brown sugar, hoisin, and sesame oil in a small bowl.
- Heat 1 tablespoon of the frying oil in a clean wok or large skillet over high heat. Add the dried chiles and cook 30 seconds until darkened and fragrant. Add garlic and ginger and stir-fry 20 seconds.
- Pour in the sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy, about 1 minute.
- Add the fried chicken to the sauce and toss to coat every piece. Toss in the green onions.
- Serve immediately over steamed rice, garnished with sesame seeds and more green onions.
Notes
- Toss the fried chicken in the sauce at the very last second and serve immediately — the coating stays crispy for about 5 minutes before the sauce softens it.
- Dried chiles de árbol provide the signature heat — remove the seeds for milder heat or leave them for a serious kick.
- Chicken thighs hold up to frying and sauce-tossing much better than breast meat, which dries out quickly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Chinese-American
Nutrition
- Calories: 560
- Sugar: 16
- Sodium: 880
- Fat: 24
- Carbohydrates: 48
- Fiber: 1
- Protein: 36
- Cholesterol: 130