Print

Savory General Tso’s Chicken Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbynora.com/savory-general-tsos-chicken-recipe/