Savory General Tso’s Chicken Recipe

Introduction

General Tso’s Chicken is a beloved dish known for its crispy chicken bites coated in a tangy, sweet, and spicy sauce. This savory version brings bold flavors that make it a perfect weeknight dinner or takeout favorite made right at home.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized chunks
• 1/2 cup cornstarch (or rice flour for gluten-free)
• 1/2 cup all-purpose flour (or gluten-free flour if needed)
• Salt and pepper, to taste
• 2 large egg whites, whipped
• 2 cups vegetable or canola oil, for frying
• 1/2 cup hoisin sauce (or mix of soy sauce and sugar)
• 1/4 cup rice vinegar (or apple cider vinegar)
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/4 cup light brown sugar (or granulated sugar)
• 3 cloves garlic, minced
• 1 teaspoon ground ginger (or fresh ginger)
• 1/2 teaspoon crushed red pepper flakes (adjust for spice tolerance)
• 1 tablespoon cornstarch (for thickening sauce)

Instructions

1. Step 1: Cut the chicken breasts into bite-sized pieces and season them with salt and pepper.
2. Step 2: In a bowl, mix together the cornstarch and flour. Whip the egg whites separately, then dip each chicken piece into the egg whites before coating thoroughly in the flour mixture.
3. Step 3: Heat the oil in a pan to 350°F (175°C). Test the temperature by dropping a small amount of the flour mixture into the oil; it should sizzle immediately.
4. Step 4: Fry the coated chicken pieces in batches until they turn golden brown and crispy, about 5-7 minutes. Drain on paper towels.
5. Step 5: In a saucepan, combine the hoisin sauce, rice vinegar, soy sauce, brown sugar, garlic, ginger, and crushed red pepper flakes. Stir well to mix all ingredients.
6. Step 6: Bring the sauce mixture to a simmer. In a small cup, mix the cornstarch with a bit of water to create a slurry, then slowly add this to the sauce while stirring until it thickens.
7. Step 7: Add the fried chicken into the thickened sauce and toss well to coat every piece evenly.
8. Step 8: Serve immediately over steamed rice and enjoy the perfect balance of crispy and saucy flavors.

Tips & Variations

• For an extra crispy texture, double-dip the chicken pieces in the egg whites and flour mixture before frying.
• Adjust the crushed red pepper flakes to control the spiciness according to your preference.
• To make this dish gluten-free, substitute all-purpose flour and soy sauce with gluten-free options and use rice flour instead of cornstarch if preferred.
• Add steamed broccoli or snap peas for a vegetable boost and color on the plate.

Storage

Store leftover General Tso’s Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through, to maintain crispiness, avoid reheating in the microwave for too long.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used for a juicier and more flavorful dish. Adjust frying time slightly to ensure they are fully cooked.

How do I make the sauce less sweet?

You can reduce the amount of brown sugar or granulated sugar in the sauce and add a bit more rice vinegar to balance the flavor without losing the characteristic tangy taste.

Savory General Tso’s Chicken Recipe

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★★★★★

4.7 from 127 reviews

Savory General Tso’s Chicken is a flavorful Asian-inspired dish featuring crispy bite-sized chicken pieces coated in a tangy and slightly sweet hoisin-based sauce, perfectly balanced with garlic, ginger, and a touch of heat from red pepper flakes. This homemade version delivers the iconic takeout favorite with a delightful crispy texture and rich sauce, perfect served over steamed rice for a satisfying meal.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Frying
• Cuisine: Asian, Chinese-American

Ingredients

Scale 1x2x3x

Chicken and Coating

• 1 pound boneless, skinless chicken breasts, cut into bite-sized chunks
• 1/2 cup cornstarch (or rice flour for gluten-free)
• 1/2 cup all-purpose flour (or gluten-free flour if needed)
• Salt and pepper, to taste
• 2 large egg whites, whipped
• 2 cups vegetable or canola oil (for frying)

Sauce

• 1/2 cup hoisin sauce (or mix of soy sauce and sugar)
• 1/4 cup rice vinegar (or apple cider vinegar)
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/4 cup light brown sugar (or granulated sugar)
• 3 cloves garlic, minced
• 1 teaspoon ground ginger (or fresh ginger)
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1 tablespoon cornstarch (for thickening sauce)
• 2 tablespoons water (to mix with cornstarch)

Instructions

1. Prepare Chicken: Cut the chicken breasts into bite-sized pieces and season them evenly with salt and pepper to enhance their flavor before coating.
2. Coat Chicken: In a bowl, combine the cornstarch and all-purpose flour. Whisk the egg whites until slightly frothy. Dip each chicken piece into the egg whites, then thoroughly coat with the flour mixture to create a crispy crust once fried.
3. Heat Oil: Heat vegetable or canola oil in a deep pan or skillet over medium-high heat until it reaches approximately 350°F (175°C). To test, drop a small amount of the flour mixture into the oil; it should sizzle immediately.
4. Fry Chicken: Fry the coated chicken pieces in batches, being careful not to overcrowd the pan. Cook until they turn golden brown and crispy, about 5 to 7 minutes per batch. Remove and drain on paper towels to discard excess oil.
5. Make Sauce: In a separate saucepan, combine hoisin sauce, rice vinegar, low-sodium soy sauce, light brown sugar, minced garlic, ground ginger, and crushed red pepper flakes. Stir well to blend all the ingredients evenly.
6. Thicken Sauce: Bring the sauce mixture to a gentle simmer. Mix the tablespoon of cornstarch with water to form a slurry, then slowly whisk it into the simmering sauce until it thickens to a glossy consistency.
7. Combine: Add the fried chicken pieces into the thickened sauce and toss thoroughly to ensure every piece is generously coated. Serve immediately over steamed rice for a classic and satisfying meal.

Notes

• For a gluten-free version, substitute rice flour for cornstarch and gluten-free all-purpose flour, plus tamari instead of soy sauce.
• Adjust crushed red pepper flakes to control the spiciness according to preference.
• Use fresh ginger if possible for a more vibrant flavor in the sauce.
• Do not overcrowd the pan during frying to maintain oil temperature and ensure crispiness.
• Serve with steamed white rice or fried rice for a complete meal.

Keywords: General Tso’s Chicken, crispy chicken, Asian sauce, hoisin sauce chicken, fried chicken recipe, Chinese takeout at home, savory chicken dish