Description
This General Tso’s Chicken recipe features crispy, bite-sized pieces of chicken coated in a flavorful, tangy-sweet sauce made with soy, hoisin, garlic, and ginger. Perfectly fried and coated in a luscious thickened sauce, it’s a classic Chinese-American favorite that can be served over rice or with steamed vegetables for a satisfying meal.
Ingredients
Scale
Chicken
- 2 lbs chicken breasts, cut into bite-sized pieces
- 2 large eggs, beaten
- 1 cup cornstarch (for coating)
- 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)
Garnish
- Green onions, chopped
- Sesame seeds
Instructions
- Prepare the Chicken: Toss the bite-sized chicken pieces in beaten eggs ensuring they are well coated. Then, evenly coat the chicken pieces with cornstarch to create a crispy exterior when fried.
- Fry the Chicken: Heat vegetable oil in a skillet or wok over medium-high heat. Fry the chicken pieces in batches for about 5-6 minutes each batch until golden brown and crispy. Remove the chicken and drain on a paper towel-lined plate to remove excess oil.
- Make the Sauce: In a small saucepan, heat 1 ½ tablespoons of vegetable oil over medium heat. Sauté the minced garlic and ginger for 30 seconds until fragrant. Add the soy sauce, rice vinegar, hoisin sauce, sugar, and ¼ cup water. Stir well and bring the mixture to a 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: Add the fried chicken pieces to the thickened sauce. Toss well until every piece is thoroughly coated with the sauce.
- Serve: Transfer the sauced chicken to serving plates. Garnish with chopped green onions and sesame seeds. Serve hot over steamed rice or alongside steamed vegetables for a balanced meal.
Notes
- For extra crispiness, double coat the chicken by dipping it again in beaten eggs and cornstarch before frying.
- Adjust sugar levels in the sauce according to your preference for sweetness.
- Use low-sodium soy sauce to reduce overall sodium content.
- Ensure the oil is hot enough before frying to prevent soggy chicken.
- Serve immediately to enjoy the crispy texture before it softens.
