Description

This Crispy General Tso’s Chicken recipe features tender chicken pieces coated in a light batter and fried to golden perfection, then tossed in a perfectly balanced sauce that is sweet, salty, and spicy. Made with a blend of soy sauce, sambal oelak, hoisin, and sriracha, along with aromatic garlic, ginger, and chili peppers, this dish rivals any restaurant takeout while being a satisfying homemade meal served best with jasmine rice and garnished with green onions.

Ingredients

Scale

Sauce

3 tablespoons light soy sauce
2 tablespoons sambal oelak
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1/4 cup brown sugar
2 teaspoons sriracha
1 teaspoon toasted sesame oil
1 tablespoon cornstarch
3/4 cup chicken stock or broth

Chicken and Batter

1 1/2 pounds chicken tenderloins, cut into 1″ pieces (boneless skinless thighs or breasts also work)
1/2 cup self-rising flour
1/2 cup cornstarch
1 cup filtered water

Frying and Stir-fry

2 cups peanut oil (vegetable or canola oil also work), for frying
3 tablespoons peanut oil (vegetable or canola oil), for stir-frying
2 teaspoons grated ginger
3 cloves garlic, minced or grated
1 tablespoon red pepper flakes
6-7 whole dried Sichuan chili peppers (optional; reduce red pepper flakes if using dried chili peppers)

Servings & Garnish

Jasmine rice, for serving
Sliced green onions and/or whole dried chilies, for garnish

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Instructions

Prepare the Sauce: In a medium bowl, whisk together light soy sauce, sambal oelak, hoisin sauce, rice vinegar, brown sugar, sriracha, toasted sesame oil, cornstarch, and chicken stock until the cornstarch is fully dissolved. Set aside.
Make the Batter: In a separate bowl, combine the self-rising flour, cornstarch, and filtered water. Stir until smooth to create a light batter for coating the chicken pieces.
Coat the Chicken: Toss the cut chicken pieces in the batter, ensuring each piece is evenly coated to achieve the perfect crispy texture upon frying.
Fry the Chicken: Heat 2 cups of peanut oil in a deep frying pan or wok over medium-high heat until it reaches about 350°F (175°C). Fry the battered chicken pieces in small batches, cooking each for about 3-4 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Stir-fry Aromatics: In another wok or large skillet, heat 3 tablespoons peanut oil over medium heat. Add the grated ginger, minced garlic, red pepper flakes, and dried Sichuan chilies (if using). Stir-fry until fragrant, about 1-2 minutes, taking care not to burn the garlic.
Combine Sauce and Chicken: Give the prepared sauce a quick stir, then pour it into the wok with aromatics. Cook, stirring frequently, until the sauce thickens and becomes glossy, about 2-3 minutes.
Toss in Fried Chicken: Add the fried chicken pieces back into the wok with the thickened sauce. Toss gently to coat the chicken evenly in the sauce and heat through for another minute.
Serve: Plate the sauced General Tso’s chicken over warm jasmine rice and garnish with sliced green onions and whole dried chilies if desired. Serve immediately for best texture and flavor.

Notes

This recipe achieves the perfect balance of sweet, salty, and spicy flavors, making it better than most takeout versions.
Using self-rising flour in the batter helps create an extra crispy and light coating.
Adjust the level of heat by varying the amount of red pepper flakes and Sichuan chilies according to taste.
Double the recipe if you want to serve more or have leftovers.
Peanut oil is preferred for frying due to its high smoke point and flavor, but vegetable or canola oils can also be used.

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 550
Sugar: 14g
Sodium: 900mg
Fat: 28g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 30g
Cholesterol: 75mg