Description
This recipe for The BEST Crispy General Tso’s Chicken delivers a perfect balance of sweet, salty, and spicy flavors with tender, crispy chicken pieces coated in a flavorful sauce. Made from scratch with easily accessible ingredients, it’s a superior homemade alternative to any takeout, promising a delicious, satisfying meal suitable for four servings.
Ingredients
Scale
Sauce
- 3 tablespoons light soy sauce
- 2 tablespoons sambal oelek
- 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-inch pieces (boneless skinless thighs or breasts also work)
- 1/2 cup self-rising flour
- 1/2 cup cornstarch
- 1 cup filtered water
Frying and Aromatics
- 2 cups peanut oil (vegetable or canola also work), for frying
- 3 tablespoons peanut oil (vegetable or canola also work), for sauce
- 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)
To Serve
- Jasmine rice
- Sliced green onions and/or whole dried chilies for garnish
Instructions
- Prepare the Sauce: In a bowl, whisk together light soy sauce, sambal oelek, hoisin sauce, rice vinegar, brown sugar, sriracha, toasted sesame oil, cornstarch, and chicken stock until smooth. Set aside.
- Make the Batter: Combine self-rising flour, cornstarch, and filtered water in a mixing bowl to create a thin batter. Stir until fully combined and smooth.
- Coat the Chicken: Dip the chicken pieces into the batter, ensuring each piece is evenly coated to achieve maximum crispiness when fried.
- Heat Oil for Frying: In a deep pan or wok, heat 2 cups of peanut oil over medium-high heat until it reaches 350°F (175°C) or the oil shimmers but does not smoke.
- Fry the Chicken: Fry the coated chicken pieces in batches for about 3-4 minutes or until golden brown and cooked through. Do not overcrowd the pan. Use a slotted spoon to remove and drain on paper towels.
- Prepare Aromatics: In a separate large skillet or wok, heat 3 tablespoons of peanut oil over medium heat. Add grated ginger, minced garlic, red pepper flakes, and dried Sichuan chili peppers if using. Sauté briefly until fragrant but not burnt, about 30 seconds to 1 minute.
- Make the Sauce in the Skillet: Pour the prepared sauce mixture into the skillet with aromatics. Stir continuously until the sauce thickens and becomes glossy, about 2-3 minutes.
- Toss Chicken in Sauce: Add the fried chicken pieces to the skillet and toss thoroughly to coat each piece evenly with the sauce.
- Serve: Plate the sauced chicken over cooked Jasmine rice. Garnish with sliced green onions and additional whole dried chilies if desired. Serve immediately while hot and crispy.
Notes
- The perfect balance of sweet, salty, and seriously spicy, this General Tso’s Chicken is better than any takeout Chinese food and has taken over a decade to perfect.
- Adjust the amount of red pepper flakes and Sichuan chili peppers according to your preferred spice level.
- Using self-rising flour in the batter adds lightness and helps create an ultra-crispy texture.
- Double the recipe for larger gatherings, as this dish is very popular and easy to scale.
- Peanut oil is recommended for frying due to its high smoke point and neutral flavor, but vegetable or canola oil can also be used safely.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
