Description
Culinary magic happens when General Tso’s chicken meets modern kitchen creativity, blending sweet, spicy flavors from Chinese-American cuisine. Crispy chicken pieces glazed in a tangy sauce promise a delightful dining experience you’ll savor with every delectable bite.
Ingredients
Scale
Main Protein:
- 1 lb (454 g) boneless, skinless chicken thighs, cut into bite-sized pieces
Coating Ingredients:
- 1/2 cup (60 g) cornstarch
- 1/4 cup (30 g) all-purpose flour
- 2 eggs, beaten
Frying Ingredient:
- Oil for frying
Instructions
- Prepare the chicken by generously coating each piece with a blend of cornstarch and flour, ensuring complete and even coverage. Dip the coated pieces into whisked eggs, then re-coat with the dry mixture for an extra crispy exterior.
- Heat oil in a deep skillet or wok to medium-high temperature. Carefully lower chicken pieces into the hot oil, cooking in small batches to maintain oil temperature. Fry until the exterior transforms to a rich golden-brown color and achieves a satisfying crunch, approximately 4-5 minutes per batch.
- Create the sauce foundation by combining soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and chicken broth in a mixing bowl. In a separate skillet, quickly sauté minced garlic, grated ginger, and red pepper flakes in a touch of oil until their aromatic oils release, which takes roughly 30 seconds.
- Pour the prepared sauce mixture into the skillet with the aromatics, bringing the liquid to a gentle simmer. Introduce a cornstarch slurry to the sauce, stirring continuously until the consistency thickens and becomes glossy.
- Transfer the crispy fried chicken pieces directly into the bubbling sauce, gently tossing to ensure each piece is lavishly coated with the flavorful glaze. Sprinkle freshly chopped green onions and toasted sesame seeds over the top for a vibrant finish.
- Serve immediately over steamed rice, allowing the hot chicken to release its enticing aromas and maintain its irresistible crispness.
Notes
- Ensure chicken pieces are bite-sized and uniformly cut for even cooking and crispy texture.
- Double-coat the chicken with cornstarch and flour for extra crispiness that holds up well in the sauce.
- Use a deep-fry thermometer to maintain oil temperature around 350°F for perfectly golden and crisp chicken without burning.
- For a healthier version, bake the coated chicken instead of deep-frying, using a wire rack on a baking sheet to keep the coating crisp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 0 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 120 mg