General Tso's Chicken
A balanced, restaurant-style take on General Tso's Chicken that’s crisp on the outside, saucy and sweet-spicy on the inside. This version uses a simple marination, a light batter for crispiness, and a glossy, tangy sauce that clings to every piece. Perfect for a weeknight dinner or a weekend treat, it pairs beautifully with steamed rice and steamed greens.
Ingredients
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 2 tbs cornstarch
- 1 tsp ground white pepper
- 1 tsp salt
- 1 cup vegetable oil
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tsp dry Chinese five-spice
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp sesame oil
- 1 clove garlic, minced
- 1 tbs fresh ginger, grated
- 3 tbsp brown sugar
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tsp sriracha
Instructions
- Prepare the chicken by patting pieces dry. This helps the coating crisp up nicely.
- In a wide bowl, whisk together 1 cup flour, 2 tbsp cornstarch, white pepper, and salt. Toss the chicken pieces in the dry mixture until evenly coated.
- Heat oil in a deep skillet or wok to about 350°F (175°C). Fry the coated chicken in batches until golden and crisp, about 3–4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- In a separate pan, combine 2 tbsp soy sauce, rice vinegar, hoisin sauce, oyster sauce, five-spice, garlic powder, and ginger powder. Bring to a gentle simmer.
- Make a slurry by whisking 1 tbsp cornstarch with 2 tbsp water; stir into the sauce to thicken. Add minced garlic and grated ginger, simmer for another 1–2 minutes.
- Stir in sesame oil, brown sugar, 3 tbsp rice vinegar, 2 tbsp soy sauce, and optional sriracha. Simmer until the glaze is glossy and coats the back of a spoon, about 2–3 minutes.
- Toss the fried chicken in the sauce until evenly coated. Serve immediately with steamed rice and your favorite greens.