Description
This General Tso’s Chicken recipe features crispy fried chicken pieces coated in a tangy, sweet, and savory sauce made with soy sauce, rice vinegar, hoisin, garlic, and ginger. Perfectly balanced with a hint of sweetness and a slight tang, this dish is a popular favorite in Chinese-American cuisine and is ideal for serving with steamed rice or vegetables.
Ingredients
Scale
Chicken
- 2 lbs chicken breasts, cut into bite-sized pieces
- 2 large eggs, beaten
- 1 cup cornstarch
- Vegetable oil, for frying
Sauce
- 1 ½ tablespoons vegetable oil (for sauce)
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- ½ cup low-sodium soy sauce
- ½ cup rice vinegar
- 1 tablespoon hoisin sauce
- ½ cup sugar
- ¼ cup water
- 1 tablespoon cornstarch (for thickening, mixed with water)
Garnish
- Green onions, chopped
- Sesame seeds
Instructions
- Prepare the Chicken: Toss the bite-sized chicken pieces in the beaten eggs ensuring they are fully coated, then dredge evenly in cornstarch to create a crisp coating.
- Fry the Chicken: Heat vegetable oil in a skillet or wok over medium-high heat. Fry the coated chicken pieces in batches, cooking each for about 5-6 minutes until golden brown and crispy. Drain the cooked chicken on a paper towel-lined plate to absorb excess oil.
- Make the Sauce: In a small saucepan, heat 1 ½ tablespoons of vegetable oil over medium heat. Sauté minced garlic and ginger for about 30 seconds until fragrant. Add soy sauce, rice vinegar, hoisin sauce, sugar, and water, and bring the mixture to a gentle simmer.
- Thicken the Sauce: In a small bowl, mix 1 tablespoon cornstarch with an equal amount of water to create a slurry. Slowly pour the slurry into the simmering sauce, stirring continuously until the sauce thickens to a glossy consistency.
- Coat the Chicken: Transfer the fried chicken pieces to a large bowl and toss them with the thickened sauce, ensuring each piece is evenly coated with the flavorful glaze.
- Serve: Garnish the sauced chicken with chopped green onions and sesame seeds. Serve immediately over steamed rice or alongside steamed vegetables for a complete meal.
Notes
- Ensure chicken pieces are dry before coating to achieve maximum crispiness.
- Use low-sodium soy sauce to control the saltiness of the dish.
- Fry chicken in batches to avoid overcrowding and maintain oil temperature.
- Adjust sugar quantity to taste for a sweeter or less sweet sauce.
- Leftover chicken can be reheated in a skillet to preserve crispness.
