Description
This recipe for the BEST Crispy General Tso’s Chicken delivers the perfect balance of sweet, salty, and spicy flavors. Achieving a crispy exterior and tender interior, this homemade take on the classic Chinese-American dish rivals any restaurant version. With a flavor-packed sauce featuring soy, sambal oelek, hoisin, and sriracha, paired with lightly fried chicken pieces, this dish is ideal for a satisfying dinner served with jasmine rice and garnished with green onions and dried chilies.
Ingredients
Scale
For the 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
For the Chicken
- 1 1/2 pounds chicken tenderloins, cut into 1-inch pieces (boneless skinless thighs or breasts can also be used)
- 1/2 cup self-rising flour
- 1/2 cup cornstarch
- 1 cup filtered water
- 2 cups peanut oil (vegetable or canola oil also work) for frying
For Stir-frying and Garnish
- 3 tablespoons peanut oil (vegetable or canola oil also work)
- 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)
- Jasmine rice, for serving
- 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 to allow the flavors to meld and the cornstarch to dissolve completely.
- Make the Batter: In a separate large mixing bowl, combine self-rising flour and cornstarch. Gradually whisk in filtered water until a smooth, slightly thick batter forms, suitable for coating the chicken pieces.
- Coat the Chicken: Add the chicken pieces to the batter, ensuring each piece is thoroughly coated. This batter will create the crispy exterior upon frying.
- Heat Oil for Frying: In a deep pan or wok, heat 2 cups of peanut oil over medium-high heat until it reaches approximately 350°F (175°C), ideal for deep frying.
- Fry the Chicken: Carefully add battered chicken pieces to the hot oil in batches to avoid overcrowding. Fry them for about 4-5 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- Prepare Aromatics: In a large wok or skillet, heat 3 tablespoons of peanut oil over medium heat. Add grated ginger, minced garlic, red pepper flakes, and whole dried Sichuan chili peppers if using. Stir-fry for about 1-2 minutes until fragrant but not burned.
- Cook the Sauce: Give the prepared sauce a quick stir, then pour it into the wok with the aromatics. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 2-3 minutes.
- Toss Chicken in Sauce: Add the fried chicken pieces into the wok and toss them thoroughly to coat each piece evenly with the thickened sauce, ensuring every bite is flavorful.
- Serve: Plate the sauced General Tso’s chicken atop or alongside steamed jasmine rice. Garnish with sliced green onions and/or whole dried chilies for extra aroma, heat, and color.
Notes
- This recipe balances sweet, salty, and spicy elements perfectly to deliver a flavorful dish better than typical takeout.
- If you prefer less heat, reduce the amount of red pepper flakes or omit the Sichuan chilies.
- Using chicken thighs instead of tenderloins will yield a juicier, richer chicken experience.
- Double the sauce ingredients if you want extra sauce or are increasing the chicken quantity.
- Make sure the oil is hot enough before frying to achieve maximum crispiness and avoid greasy chicken.
Nutrition
- Serving Size: 1 serving (about 1 cup of chicken with sauce and rice)
- Calories: 550 kcal
- Sugar: 15 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 80 mg
