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 (for seasoning)

2 large egg whites (whipped to help bind the coating)

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

Step 1: Prepare the chicken by cutting it into bite-sized pieces and seasoning evenly with salt and pepper.

Step 2: In a bowl, combine cornstarch and flour. Whip the egg whites in a separate bowl, then dip each chicken piece into the egg whites before coating thoroughly in the flour mixture.

Step 3: Heat the oil in a deep 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.

Step 4: Fry the coated chicken pieces in batches, taking care not to overcrowd the pan. Cook until golden brown and crispy, about 5-7 minutes. Drain on paper towels.

Step 5: In a saucepan, combine hoisin sauce, rice vinegar, soy sauce, brown sugar, minced garlic, ground ginger, and crushed red pepper flakes. Stir well to blend.

Step 6: Bring the sauce mixture to a gentle simmer. Mix the tablespoon of cornstarch with a little water to create a slurry, then add it to the sauce, stirring until it thickens.

Step 7: Add the fried chicken pieces to the thickened sauce and toss until each piece is well coated. Serve immediately over steamed rice.

Tips & Variations

For extra crispiness, double-dip the chicken pieces by repeating the egg white and flour coating before frying.

Adjust the amount of crushed red pepper flakes to control the spice level to your preference.

Try adding steamed broccoli or snap peas for a vegetable boost and additional texture.

Use gluten-free flours and tamari soy sauce to make this dish suitable for gluten-sensitive eaters.

FAQs

Can I bake the chicken instead of frying it?

Yes, for a healthier version, bake the coated chicken pieces at 400°F (200°C) for about 20-25 minutes, flipping halfway through until golden and cooked through. Keep in mind the texture will be less crispy than frying.

Is General Tso’s Chicken traditionally spicy?

Traditional recipes often include some heat from crushed red pepper flakes or dried chilies, but you can easily adjust the spice level to suit your taste by varying the amount used.