Description
Crispy General Tso’s Chicken is a popular Chinese-American dish featuring crispy, deep-fried chicken pieces tossed in a sweet, savory, spicy, and tangy sauce.
Ingredients
Scale
- 3 tbsp soy sauce (light or all-purpose, not dark soy)
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar (or substitute white wine vinegar)
- 2 tsp chili paste (any kind; Sambal Oelak recommended)
- 1 tsp sesame oil (toasted preferably)
- 600g (1.4 lb) boneless skinless chicken thighs, cut into 2.5cm (1″) pieces
- 1 tsp fresh ginger, finely grated
- 1 tsp garlic, finely grated
- 1 cup cornflour/cornstarch
- 1 – 4 cups oil for frying (peanut, vegetable, or canola oil)
- 3 tbsp brown sugar
- 1 tbsp cornflour/cornstarch
- 3/4 cup low sodium chicken stock/broth
- 2 tbsp oil (peanut, vegetable, or canola)
- 2 tsp fresh ginger, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 teaspoon red chili flakes
- Finely sliced green onion
- Sesame seeds
Instructions
- In a bowl, mix together soy sauce, hoisin sauce, rice vinegar, chili paste, and toasted sesame oil to create the sauce marinade.
- Remove 2 tablespoons of the prepared sauce marinade and combine it with the chicken pieces. Add the finely grated ginger and garlic to the chicken mixture, stir well, and let it marinate for 30 minutes.
- Add the cornflour to the marinated chicken and toss until each piece is fully coated.
- Transfer the coated chicken to a colander and shake gently to remove any loose excess cornflour.
- To the remaining sauce marinade, add brown sugar and 1 tablespoon of cornflour. Stir well, then gradually whisk in the chicken stock until smooth.
- Heat about 2 cm (4/5 inch) of oil in a deep skillet or large pot to 200°C (390°F).
- Carefully fry the chicken pieces for approximately 3 minutes, turning halfway through, until golden brown and crispy. Drain on paper towels.
- Discard the frying oil, clean the skillet, or use a separate skillet. Heat 2 tablespoons of oil over medium heat.
- Add finely chopped garlic, ginger, and red chili flakes to the hot oil. Sauté for about 30 seconds.
- Pour in the thickened sauce mixture and bring it to a gentle simmer, stirring occasionally.
- Add the fried chicken pieces to the skillet and toss quickly to coat the chicken evenly.
- Transfer the coated chicken to a serving plate, garnish with finely sliced green onions and sesame seeds, and serve immediately with steamed rice.
Notes
- Serve hot for best results.
- Adjust the level of chili paste for desired spiciness.
- Use boneless skinless chicken thighs for optimal flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying and Stir-frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 465
- Sugar: 13 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 100 mg