General Tso's Chicken
Crispy fried chicken tossed in a sweet, spicy, and tangy sauce with garlic and ginger.
20 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1/2 cup cornstarch
- 2 eggs (beaten)
- 1/4 cup soy sauce
- 3 tbsp rice vinegar
- 3 tbsp hoisin sauce
- 2 tbsp honey
- 1 tbsp sriracha (adjust to taste)
- 4 cloves garlic (minced)
- 1 tbsp ginger (minced)
- 2 green onions (chopped)
- 1 tbsp sesame oil
- Vegetable oil (for frying)
Nutrition Facts
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Instructions
Marinate the chicken: In a bowl, mix chicken pieces with 1 tbsp soy sauce and 1 tbsp cornstarch. Let sit for 10 minutes.
Coat the chicken: Dip each piece in beaten egg, then coat with remaining cornstarch. Shake off excess.
Fry the chicken: Heat vegetable oil in a deep pan or wok to 350°F (175°C). Fry chicken in batches until golden and crispy (about 4-5 minutes). Drain on paper towels.
Prepare the sauce: In a separate pan, heat sesame oil over medium heat. Sauté garlic and ginger until fragrant (about 30 seconds).
Combine sauce ingredients: Add soy sauce, rice vinegar, hoisin sauce, honey, and sriracha. Simmer for 2-3 minutes until slightly thickened.
Toss chicken in sauce: Add fried chicken to the sauce, tossing to coat evenly. Cook for another 1-2 minutes.
Garnish and serve: Sprinkle with chopped green onions and serve hot over steamed rice.
Chef's Tips
- For extra crispiness, double-fry the chicken: Fry once at 325°F (160°C), then again at 375°F (190°C) for 1 minute.
- Adjust spiciness by increasing or reducing sriracha.
- Use fresh ginger and garlic for the best flavor.
- For a healthier version, bake the chicken at 425°F (220°C) for 20-25 minutes instead of frying.
- Leftovers can be stored in the fridge for up to 3 days. Reheat in a pan to maintain crispiness.
