Description
A flavorful recipe for Savory General Tso’s Chicken featuring crispy bite-sized chicken pieces coated in a tangy, sweet, and spicy glaze. This classic Chinese-American dish combines the crunch of fried chicken with a rich sauce made from hoisin, soy sauce, and ginger, perfect for serving over steamed rice.
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
For Frying
- 2 cups vegetable or canola oil
Sauce Ingredients
- 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)
- 2 tablespoons water (to mix with cornstarch)
Instructions
- Prepare Chicken: Cut the chicken breasts into bite-sized pieces and season them with salt and pepper to enhance flavor before coating.
- Coat Chicken: In a bowl, mix together the cornstarch and all-purpose flour. Whisk the egg whites separately. Dip the chicken pieces into the whipped egg whites to help the coating stick, then dredge them thoroughly in the flour mixture, ensuring each piece is evenly coated.
- Heat Oil: Pour the vegetable or canola oil into a pan and heat it to 350°F (175°C). Test if the oil is ready by dropping a small amount of the flour mixture into it; if it sizzles immediately, the oil is at the right temperature.
- Fry Chicken: Fry the coated chicken pieces in batches to avoid overcrowding. Cook for 5-7 minutes or until the chicken is golden brown and crispy on the outside, then remove and drain on paper towels to remove excess oil.
- Make Sauce: In a separate bowl, combine the hoisin sauce, rice vinegar, low-sodium soy sauce, brown sugar, minced garlic, ground ginger, and crushed red pepper flakes. Stir until well mixed.
- Thicken Sauce: Transfer the sauce mixture to a saucepan and bring to a simmer over medium heat. In a small bowl, mix the tablespoon of cornstarch with water to create a slurry, then add it to the saucepan. Stir continually until the sauce thickens and becomes glossy.
- Combine: Add the fried chicken pieces to the thickened sauce and toss well to coat evenly. Serve immediately over steamed rice for a complete meal.
Notes
- For a gluten-free version, use rice flour and tamari instead of all-purpose flour and soy sauce.
- Adjust the crushed red pepper flakes to control the spiciness of the dish.
- Make sure not to overcrowd the pan when frying to maintain the oil temperature and ensure crispy chicken.
- Use a neutral oil with a high smoke point, like vegetable or canola oil, for frying.
- Serve with steamed vegetables or rice to complement the savory chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Chinese-American
Keywords: General Tso's Chicken, Chinese chicken recipe, fried chicken, hoisin sauce, crispy chicken, homemade General Tso's
