Description
Crispy General Tso’s Chicken transforms an ordinary meal into a delightful culinary experience with its flavorful sauce and satisfying crunch.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- ¾ cup cornstarch
- ½ cup all-purpose flour
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon black pepper
- Oil for frying (vegetable or canola)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- ¼ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup hoisin sauce
- 2 tablespoons granulated sugar
- 1 tablespoon sesame oil
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- Marinate the chicken: In a bowl, combine the chicken pieces with salt, black pepper, and 1 tablespoon of soy sauce. Allow it to marinate for 15 minutes.
- Prepare the breading station: Set up three bowls—one with cornstarch, one with flour mixed with salt and pepper, and another with beaten eggs.
- Dip each piece of marinated chicken first in cornstarch, then into the egg, and finally coat it with the flour mixture, ensuring each piece is coated evenly.
- Heat enough oil for frying in a large skillet or wok over medium-high heat until hot but not smoking.
- Fry the coated chicken pieces in batches for about 3-4 minutes until golden brown. Remove and drain on paper towels.
- In a separate pan, heat a tablespoon of oil. Add minced garlic, ginger, and red pepper flakes; sauté for 30 seconds until fragrant.
- Combine ingredients: Stir in soy sauce, rice vinegar, hoisin sauce, granulated sugar, and sesame oil. Cook for 2-3 minutes until the sauce thickens slightly.
- Return the fried chicken to the pan with the sauce. Stir to coat all pieces, allowing them to absorb the flavors for 2-3 minutes.
- Serve hot: Once the chicken is well-coated and the sauce is hot, remove from heat.
- Garnish the dish with chopped green onions and sesame seeds for that finishing touch.
Notes
For a variation, consider adding vegetables like bell peppers or broccoli for extra texture and nutrition.
