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General Tso’s Chicken: A Sweet, Spicy, and Crispy Delight

General Tso’s Chicken is a Chinese-American favorite featuring crispy chicken coated in a sweet, tangy, and slightly spicy sauce. Perfectly balanced with bold flavors, it’s easy to make at home and is better than takeout.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese-American
Calories: 420
Ingredients Method

Ingredients
  

For the Crispy Chicken
  • 10 dried red chiles
  • Hot water to soak chiles
  • 10 ½ oz 300 g boneless, skinless chicken thighs, diced into 1-inch pieces
  • 1 ¾ cups 210 g cornstarch, seasoned with ¼ tsp salt and pepper
  • ½ thumb-sized piece fresh ginger finely sliced
  • 2 garlic cloves finely sliced
  • 2 scallions finely sliced
  • Mild vegetable oil for frying
For the General Tso Sauce
  • 2 tbsp granulated sugar
  • 1 tsp Sriracha sauce
  • 1 tbsp sweet chili sauce
  • 1 tbsp oyster sauce
  • ½ tbsp black rice vinegar
  • 1 tbsp light soy sauce
  • ½ tsp dark soy sauce
  • ¼ cup 60 ml water
  • For the Marinade
  • 1 tsp sesame oil
  • ½ tsp granulated sugar
  • 1 tbsp light soy sauce
  • 1 large egg lightly beaten
To Serve
  • Sliced red chile
  • Sliced scallions
  • Steamed rice
  • Flash-fried green vegetables optional

Method
 

Soak the Chiles
  1. Place the dried red chiles in hot water for 10 minutes to soften. Drain and set aside.
Marinate the Chicken
  1. Combine sesame oil, sugar, light soy sauce, and the beaten egg in a bowl. Add diced chicken thighs, ensuring they are evenly coated, and let marinate for 20 minutes.
Coat the Chicken
  1. Mix the seasoned cornstarch with salt and pepper. Dredge the marinated chicken pieces in the mixture, ensuring full coverage.
Fry the Chicken
  1. Heat vegetable oil in a wok or skillet over medium-high heat. Fry the coated chicken in batches for 4-5 minutes, or until golden and crispy. Drain on paper towels.
Make the Sauce
  1. In a small bowl, mix sugar, Sriracha, sweet chili sauce, oyster sauce, black rice vinegar, light soy sauce, dark soy sauce, and water. Set aside.
Sauté the Aromatics
  1. Remove excess oil from the skillet, leaving about 1 tablespoon. Add ginger, garlic, and softened red chiles, and sauté for 1-2 minutes until fragrant.
Toss Chicken in Sauce
  1. Return the fried chicken to the skillet and pour the prepared sauce over it. Stir until every piece is evenly coated, then let it simmer for 2-3 minutes.
Garnish and Serve
  1. Garnish with sliced scallions and red chiles. Serve immediately with steamed rice and vegetables if desired.