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General Tso's Chicken is a beloved staple in Chinese-American cuisine, renowned for its delightful combination of sweetness and spiciness. Originating from a dish named after a Qing dynasty general, Tso Tsung-t'ang, this culinary creation has evolved significantly since it first appeared in the United States in the 1970s. It has since captured the hearts of diners across the nation, becoming a quintessential item on Chinese takeout menus.

Crispy and Delicious General Tso’s Chicken Recipe

Discover the mouthwatering world of Sweet & Spicy General Tso's Chicken, a classic Chinese-American dish that balances savory, sweet, and spicy flavors. This homemade recipe guides you through marinating succulent chicken thighs, achieving that perfect crispy coating, and crafting a delectable sauce. Impress your family and friends with this easy-to-follow recipe that brings authentic restaurant taste right into your kitchen. Perfect for any weeknight dinner!
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Ingredients
  

For the Chicken:

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1/2 cup cornstarch

1/4 cup all-purpose flour

2 large eggs, beaten

Oil for frying (vegetable or peanut oil)

For the Marinade:

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon Shaoxing wine (or any rice wine)

1 teaspoon sesame oil

1 teaspoon garlic powder

1/2 teaspoon ground ginger

For the Sauce:

1/4 cup soy sauce

1/4 cup chicken broth

2 tablespoons sugar (brown sugar for richer flavor)

2 tablespoons rice vinegar

1 tablespoon hoisin sauce

1 tablespoon cornstarch mixed with 1 tablespoon water (to thicken)

1 teaspoon crushed red pepper flakes (adjust to your spice preference)

2 cloves garlic, minced

1 teaspoon ginger, minced

For Garnish:

2 green onions, sliced

Sesame seeds

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Instructions
 

Marinate the Chicken:

    - In a large bowl, combine the chicken pieces with soy sauce, rice vinegar, Shaoxing wine, sesame oil, garlic powder, and ground ginger. Mix well, cover, and refrigerate for at least 30 minutes.

      Prepare the Coating:

        - In a shallow dish, mix together cornstarch and flour. In another bowl, beat the eggs.

          Coat the Chicken:

            - Remove the marinated chicken from the fridge. Dip each piece first into the egg, allowing excess to drip off, then dredge in the cornstarch-flour mix. Ensure each piece is well coated. Place the coated chicken on a plate and let it set for 10 minutes.

              Heat the Oil:

                - In a deep skillet or wok, heat about 1 inch of oil over medium-high heat until it reaches 350°F (175°C).

                  Fry the Chicken:

                    - Fry the chicken in batches. Do not overcrowd the pan. Fry for about 4-5 minutes per batch or until golden brown and crispy. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.

                      Prepare the Sauce:

                        - In a separate pan, add a tablespoon of oil over medium heat. Sauté minced garlic and ginger until fragrant (about 30 seconds).

                          - Pour in the soy sauce, chicken broth, sugar, rice vinegar, hoisin sauce, and crushed red pepper flakes. Stir well to combine and bring it to a simmer.

                            - Add the cornstarch-water mixture and stir until the sauce thickens (about 1-2 minutes).

                              Combine Chicken and Sauce:

                                - Add the crispy fried chicken to the sauce, tossing to coat every piece thoroughly.

                                  Serve:

                                    - Plate the General Tso’s Chicken and garnish with sliced green onions and a sprinkle of sesame seeds. Serve hot over steamed rice or with broccoli.

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                                        Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings