Description
A sticky, sweet, and slightly spicy Chinese-American classic featuring crispy chicken and a glossy sauce.
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large egg
- 1 cup cornstarch (plus 2 tbsp for slurry)
- 1 tsp kosher salt and a few grinds of black pepper
- 2–3 cups vegetable oil (for frying)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely minced
- 4–5 scallions (green onions), cut into 1-inch pieces (separate whites and greens)
- 6–8 dried red chilies or 1–2 tsp chili flakes/1 tsp Sriracha (optional)
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tbsp rice vinegar (or apple cider vinegar in a pinch)
- 2 tbsp hoisin sauce
- 3 tbsp brown sugar (or honey for a floral sweetness)
- 1/3 cup chicken stock (or water)
- 1 tsp sesame oil (for finishing flavor)
- 2 tbsp cornstarch + 2 tbsp water (slurry)
- Sesame seeds and extra scallion greens for garnish
Instructions
- Prep and marinate the chicken (10–15 minutes): In a bowl, whisk the egg with 1 tbsp soy sauce and a pinch of salt. Add the chicken pieces and mix so every piece gets a glossy coating. Let it sit while you prep the sauce.
- Make the sauce (2 minutes prep): In a small bowl, whisk together soy sauce, rice vinegar, hoisin, brown sugar, and chicken stock.
- Coat the chicken with cornstarch (5 minutes): Place the cornstarch in a shallow dish. Add the egg-coated chicken and toss until each piece is evenly dusted.
- Fry for crispiness (10–12 minutes total): Heat oil to about 350°F (175°C). Fry chicken in batches until golden and cooked through.
- Sauté aromatics and chilies (1–2 minutes): Wipe out most oil from the wok. Add scallion whites, garlic, and ginger on medium-high heat.
- Combine sauce and chicken (2–3 minutes): Pour sauce into the wok and bring to a simmer. Stir in cornstarch slurry to thicken. Add fried chicken and toss until glazed.
- Finish and garnish (30 seconds): Turn off heat, drizzle with sesame oil, add scallion greens and sesame seeds. Serve immediately.
Notes
For extra crispiness, double-fry the chicken. If your sauce is too thin, simmer it to reduce, then whisk in cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 20g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 145mg
Keywords: General Tso's Chicken, Chinese food, comfort food, frying, weeknight dinner