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Crispy General Tso’s Chicken

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A quick and easy recipe for crispy chicken thighs tossed in a sticky, sweet, and spicy sauce, perfect for family dinners, potlucks, or game night snacks.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • ½ cup cornstarch
  • 2 large eggs, beaten
  • Salt and pepper, to taste
  • Vegetable oil, for frying (preferably peanut oil)
  • ¼ cup soy sauce (low sodium preferred)
  • 3 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp hoisin sauce (optional)
  • 1 tbsp chili garlic sauce or Sriracha
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening sauce)
  • Chopped green onions (for garnish)
  • Sesame seeds (optional, for garnish)

Instructions

  1. Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
  2. Set up a dredging station with beaten eggs in one bowl and cornstarch in another.
  3. Dip each chicken piece into the eggs, letting excess drip off, then coat thoroughly in cornstarch. Shake off clumps and place on a plate.
  4. Pour about 2 inches of vegetable oil into a wok or deep frying pan and heat over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and turns golden within 30 seconds.
  5. Fry the chicken in batches for 4-5 minutes each, turning occasionally, until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
  6. While frying, whisk together soy sauce, brown sugar, rice vinegar, hoisin sauce, chili garlic sauce, minced garlic, and grated ginger in a small bowl and set aside.
  7. In a small saucepan over medium heat, bring the sauce mixture to a simmer. Stir in the cornstarch slurry and cook until thickened, about 2 minutes.
  8. Transfer the fried chicken to a large bowl, pour the hot sauce over it, and toss quickly to coat every piece.
  9. Garnish with chopped green onions and sesame seeds. Serve immediately for best crunch.

Notes

Keep chicken dry before coating for maximum crispiness. Maintain oil temperature between 340-360°F to avoid greasy or undercooked chicken. Toss chicken with sauce off the heat to keep crispiness. Sauce can be made ahead and stored in the fridge for up to 3 days. For gluten-free, use tamari instead of soy sauce and arrowroot powder or almond flour instead of cornstarch.

Nutrition

Keywords: General Tso's Chicken, crispy chicken, sweet and spicy sauce, easy dinner, Chinese takeout, family recipe

Find it online: https://zoeplate.com/crispy-general-tsos-chicken-recipe-easy-sweet-spicy-sauce-guide/