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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
Course Main Course
Cuisine Chinese-American
Servings 4
Calories 420 kcal

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

Instructions
 

Soak the Chiles

  • Place the dried red chiles in hot water for 10 minutes to soften. Drain and set aside.

Marinate the Chicken

  • 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

  • Mix the seasoned cornstarch with salt and pepper. Dredge the marinated chicken pieces in the mixture, ensuring full coverage.

Fry the Chicken

  • 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

  • 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

  • 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

  • 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

  • Garnish with sliced scallions and red chiles. Serve immediately with steamed rice and vegetables if desired.
Keyword Chinese-American recipes