Description
A classic take on General Tso’s Chicken featuring crispy fried chicken pieces coated in a sweet, savory, and mildly spicy sauce made from soy sauce, brown sugar, garlic, ginger, and chili paste. This recipe delivers crispy texture and bold flavors in just 30 minutes, perfect for a quick and satisfying Asian-inspired meal.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 large eggs, beaten
- 1 cup all-purpose flour, seasoned with salt and pepper to taste
- 2 cups vegetable oil, for frying
Sauce
- ¼ cup low-sodium soy sauce
- ¼ cup brown sugar
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- Chili paste, to taste
Instructions
- Prepare the Chicken: Cut the boneless skinless chicken breasts into bite-sized pieces to ensure even cooking and easy eating.
- Set Up Breading Stations: Beat the eggs in one bowl. In another bowl, mix the all-purpose flour with salt and pepper to season the coating.
- Coat the Chicken: Dip each chicken piece first into the beaten eggs, then coat thoroughly with the seasoned flour mixture ensuring an even layer for crispiness.
- Fry the Chicken: Heat the vegetable oil in a deep pan or skillet until shimmering and hot. Fry the coated chicken pieces in batches for about 5 minutes each, or until golden brown and cooked through. Remove and drain on paper towels to remove excess oil.
- Make the Sauce: In a separate pan over medium heat, combine low-sodium soy sauce, brown sugar, minced garlic, minced ginger, and chili paste. Stir continuously until the sauce thickens to a glaze-like consistency.
- Toss Chicken in Sauce: Add the fried chicken to the pan with the sauce, tossing gently to coat each piece evenly and absorb the rich flavors.
- Serve: Serve immediately while hot and crispy, optionally garnished with chopped green onions or sesame seeds.
Notes
- Ensure the oil is hot enough before frying to achieve crispy chicken and avoid greasy results.
- Adjust chili paste quantity according to your preferred spice level.
- Use low-sodium soy sauce to control saltiness in the dish.
- Drain the fried chicken on paper towels to remove excess oil for a lighter meal.
- This dish pairs well with steamed rice or stir-fried vegetables.
