Savory General Tso’s Chicken Recipe

Introduction

General Tso’s Chicken is a beloved takeout classic known for its crispy chicken tossed in a tangy, slightly spicy sauce. This homemade savory version balances sweet, sour, and heat for a dish that’s truly satisfying and perfect served over steamed rice.

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
• 2 large egg whites, whipped
• 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 to taste)
• 1 tablespoon cornstarch (for thickening sauce)

Instructions

1. Step 1: Season the chicken pieces with salt and pepper. Whisk the egg whites until lightly frothy.
2. Step 2: In a bowl, combine cornstarch and all-purpose flour. Dip the chicken pieces in the whipped egg whites, then coat thoroughly with the flour mixture.
3. Step 3: Heat the vegetable oil in a deep pan or wok to 350°F (175°C). Test the oil by dropping a bit of the flour mixture in; it should sizzle immediately.
4. Step 4: Fry the coated chicken in batches, avoiding overcrowding, until golden and crispy, about 5 to 7 minutes. Remove and drain on paper towels.
5. Step 5: In a separate saucepan, combine hoisin sauce, rice vinegar, soy sauce, brown sugar, minced garlic, ginger, and red pepper flakes. Bring to a simmer over medium heat.
6. Step 6: Mix the tablespoon of cornstarch with a little cold water to create a slurry. Add this to the simmering sauce and cook until it thickens slightly.
7. Step 7: Add the fried chicken to the sauce and toss until well coated. Serve immediately over steamed rice for the best flavor and texture.

Tips & Variations

• Use rice flour instead of cornstarch to make the coating gluten-free and extra crispy.
• Adjust the crushed red pepper flakes according to your spice preference or omit for a milder dish.
• For added freshness, garnish with chopped green onions or sesame seeds before serving.
• If you prefer baking to frying, bake the coated chicken pieces at 425°F (220°C) for 20-25 minutes, flipping halfway through.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispness, or microwave covered until warm, adding a splash of water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark meat instead of chicken breasts?

Yes, boneless chicken thighs work well and stay juicy, but adjust frying time slightly as thighs can be thicker than breasts.

How can I make this dish less oily?

Drain fried chicken pieces on paper towels thoroughly and consider baking instead of frying for a lighter option. Also, avoid overcrowding the pan to keep oil temperature steady.

Savory General Tso’s Chicken Recipe

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★★★★★

4.7 from 645 reviews

• Author: Zoe
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Savory General Tso’s Chicken features crispy battered chicken chunks tossed in a tangy, sweet, and mildly spicy sauce. This popular Chinese-American dish delivers a perfect balance of flavors and textures, making it a delicious and satisfying meal served best over steamed rice.

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Ingredients

Scale 1x2x3x

Chicken and Coating

• 1 pound boneless, skinless chicken breasts, cut into bite-sized chunks
• 1/2 cup cornstarch (or rice flour for gluten-free option)
• 1/2 cup all-purpose flour (or gluten-free flour)
• Salt and pepper to taste
• 2 large egg whites, whipped
• 2 cups vegetable or canola oil, for frying

Sauce

• 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
• 1 tablespoon cornstarch (for thickening sauce)
• 2 tablespoons water (to mix with cornstarch)

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Instructions

1. Prepare Chicken: Cut the boneless, skinless chicken breasts into bite-sized pieces. Season them with salt and pepper evenly to enhance flavor.
2. Coat Chicken: In a medium bowl, mix together cornstarch and all-purpose flour (or their gluten-free substitutes). Whisk the egg whites until frothy to help bind the coating. Dip each piece of chicken into the whipped egg whites, then coat thoroughly with the flour mixture, ensuring all sides are covered.
3. Heat Oil: Pour vegetable or canola oil into a deep pan and heat it to 350°F (175°C). Test the oil temperature by dropping a pinch of the flour mixture into it; if it sizzles and rises to the surface, the oil is ready for frying.
4. Fry Chicken: Fry the coated chicken pieces in batches to avoid overcrowding. Cook until they turn golden brown and crispy, approximately 5 to 7 minutes per batch. Remove the fried chicken and drain on paper towels to remove excess oil.
5. Make Sauce: In a separate bowl, combine hoisin sauce, rice vinegar, low-sodium soy sauce, light brown sugar, minced garlic, ground ginger, and crushed red pepper flakes. Stir until the mixture is well blended.
6. Thicken Sauce: Transfer the sauce mixture to a saucepan and bring to a simmer over medium heat. Meanwhile, mix 1 tablespoon cornstarch with 2 tablespoons water until smooth, then gradually stir it into the simmering sauce. Continue cooking until the sauce thickens, stirring frequently to prevent lumps.
7. Combine: Add the crispy fried chicken to the thickened sauce. Toss well to coat every piece evenly with the rich sauce. Serve the savory General Tso’s Chicken immediately over steamed rice for the best taste and texture.

Notes

• For a gluten-free version, use rice flour for coating and tamari instead of soy sauce.
• Adjust crushed red pepper flakes to control the spiciness according to your preference.
• Ensure oil temperature is consistent to achieve a crispy texture without absorbing excess oil.
• Leftover sauce can be refrigerated up to 3 days and reheated before serving.
• Serve with steamed broccoli or snap peas for a balanced meal.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Frying
• Cuisine: Chinese-American

Keywords: General Tso’s Chicken, savory chicken, crispy fried chicken, Chinese-American recipe, easy dinner, spicy chicken, gluten-free chicken