Savory General Tso’s Chicken Recipe
This Savory General Tso’s Chicken recipe delivers crispy, tender chicken chunks coated in a flavorful, tangy sauce with a perfect balance of sweetness, heat, and umami. It’s an elevated take on a Chinese-American classic made with simple ingredients and easy-to-follow steps, perfect for a weeknight dinner or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: Chinese-American
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 option)
- 1/2 cup all-purpose flour (or gluten-free flour if needed)
- Salt, to taste
- Black pepper, to taste
- 2 large egg whites, whipped
For Frying
- 2 cups vegetable oil or canola oil
General Tso’s 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 (adjust to taste for spice)
- 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 evenly with salt and black pepper to enhance the flavor.
- Coat Chicken: In a bowl, mix together the cornstarch and all-purpose flour. Whisk the egg whites until frothy. Dip each chicken piece into the egg whites, then dredge thoroughly in the flour mixture to form an even coating.
- Heat Oil: Pour the vegetable or canola oil into a large pan and heat to 350°F (175°C). Test the oil temperature by dropping a small amount of the flour mixture into the oil; it should sizzle and rise to the surface immediately.
- Fry Chicken: Carefully fry the coated chicken pieces in batches, avoiding overcrowding the pan. Fry each batch for 5-7 minutes or until the chicken is golden brown, crispy on the outside, and cooked through inside. Remove with a slotted spoon and drain on paper towels.
- Make Sauce: In a separate saucepan, combine hoisin sauce, rice vinegar, low-sodium soy sauce, light brown sugar, minced garlic, ground ginger, and crushed red pepper flakes. Stir the mixture well until combined.
- Thicken Sauce: Bring the sauce mixture to a gentle simmer. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually pour this into the simmering sauce while stirring until it thickens to a glossy consistency.
- Combine & Serve: Add the fried chicken pieces directly into the thickened sauce. Toss well to coat evenly. Serve immediately over steamed rice for an authentic and delicious meal experience.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour and use tamari instead of soy sauce.
- Adjust crushed red pepper flakes according to your heat preference; start with less and add more if desired.
- Make sure the oil temperature stays around 350°F for crispy and non-greasy chicken.
- Use fresh garlic and ginger for the best flavor in the sauce.
- If you prefer a thicker sauce, you can increase the amount of cornstarch slurry gradually while simmering.
Keywords: General Tso's Chicken, crispy chicken, Chinese-American recipe, fried chicken, savory sauce, easy dinner
