Description
A flavorful and crispy take on General Tso’s Chicken featuring a tangy, spicy sauce and perfectly fried chicken pieces, ideal for a homemade Asian-inspired dinner.
Ingredients
Scale
Sauce Ingredients
- 1/3 cup soy sauce
- 3 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp chili garlic sauce (e.g., Huy Fong Chili Sauce)
- 1 tbsp ketchup
- 2 tsp sesame oil
- 1 tbsp cornstarch
- 2 cloves garlic, minced
- 1 inch ginger, minced
- ¼ tsp red pepper flakes
Chicken and Coating
- 1 cup cornstarch
- 1 tsp salt
- Pinch of black pepper
- 1½ lbs boneless skinless chicken breasts, cut into bite-size pieces
- Oil for frying (vegetable or canola oil recommended)
Garnish
- Chopped green onion
- Sesame seeds
Instructions
- Prepare the Sauce: In a large bowl, whisk together soy sauce, brown sugar, rice vinegar, chili garlic sauce, ketchup, sesame oil, cornstarch, minced garlic, minced ginger, and red pepper flakes until smooth. Set aside to thicken slightly.
- Make the Coating Mixture: In a large shallow bowl, combine the cornstarch, salt, and a pinch of black pepper. This mixture will give the chicken its signature crispy texture once fried.
- Coat the Chicken: Dredge the bite-sized chicken pieces in the cornstarch mixture, ensuring each piece is evenly coated. Shake off any excess cornstarch before transferring to a plate to prepare for frying.
- Fry the Chicken: Heat oil in a large skillet over medium heat until hot. Using tongs, carefully place chicken pieces into the skillet in batches, avoiding overcrowding. Fry each piece for 3 to 4 minutes per side or until golden brown and crispy. Transfer finished chicken to a paper towel–lined sheet pan to drain excess oil.
- Cook the Sauce: Wipe excess oil from the skillet and pour the prepared sauce into the skillet. Allow it to sizzle and thicken over medium heat for about 1 minute, stirring occasionally to prevent burning.
- Toss Chicken in Sauce: Turn off the heat and add the fried chicken pieces back into the skillet. Toss thoroughly to coat each piece evenly with the thickened sauce.
- Serve: Serve the sauced chicken over rice. Garnish with chopped green onions and a sprinkle of sesame seeds for added flavor and presentation.
Notes
- To keep the chicken extra crispy, avoid overcrowding the skillet when frying; fry in batches if necessary.
- Using fresh garlic and ginger enhances the flavor of the sauce significantly.
- Adjust the amount of chili garlic sauce or red pepper flakes to your preferred spice level.
- This dish pairs well with steamed white rice or fried rice for a complete meal.
- If desired, substitute chicken breasts with boneless thigh meat for a juicier texture.
