Description
This classic General Tso’s Chicken recipe features crispy fried chicken bites coated in a sweet, tangy, and slightly spicy sauce made from soy sauce, rice vinegar, hoisin sauce, garlic, and ginger. Perfectly garnished with green onions and sesame seeds, it’s a delicious dish to serve over rice or with steamed vegetables for a satisfying meal.
Ingredients
Scale
Chicken and Coating
- 2 lbs chicken breasts, cut into bite-sized pieces
- 2 large eggs, beaten
- 1 cup cornstarch
- Vegetable oil, for frying
Sauce
- 1 ½ tablespoons vegetable oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- ½ cup low-sodium soy sauce
- ½ cup rice vinegar
- 1 tablespoon hoisin sauce
- ½ cup sugar
- ¼ cup water
- 1 tablespoon cornstarch (for thickening, mixed with water)
Garnish
- Green onions, chopped
- Sesame seeds
Instructions
- Prepare the Chicken: Toss the bite-sized chicken pieces in the beaten eggs until fully coated, then evenly coat them with cornstarch to ensure a crispy finish upon frying.
- Fry the Chicken: Heat vegetable oil in a skillet or wok over medium-high heat. Fry the chicken pieces in batches for about 5-6 minutes each until they are golden brown and crispy. Remove and drain on a paper towel-lined plate to absorb excess oil.
- Make the Sauce: In a small saucepan, heat 1 ½ tablespoons of vegetable oil over medium heat. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant. Then add the soy sauce, rice vinegar, hoisin sauce, sugar, and water. Bring the mixture to a gentle simmer.
- Thicken the Sauce: In a small bowl, mix 1 tablespoon cornstarch with a little water to create a slurry. Slowly add this slurry to the simmering sauce while stirring continuously until the sauce thickens to a glossy consistency.
- Coat the Chicken: Add the fried chicken pieces to the thickened sauce in the saucepan or toss everything together in a large bowl, ensuring the chicken is fully coated with the sauce.
- Serve: Transfer the coated chicken to serving plates. Garnish generously with chopped green onions and sesame seeds. Serve immediately over steamed rice or alongside your favorite steamed vegetables for a complete meal.
Notes
- For extra crispiness, double fry the chicken pieces by frying once until just cooked and then frying again for a minute or two after tossing in sauce.
- Adjust the sugar quantity in the sauce to your preferred level of sweetness.
- Use low-sodium soy sauce to control saltiness in the dish.
- If you prefer a spicier version, add red pepper flakes or chili paste to the sauce when simmering.
- Ensure the oil is hot enough before frying to avoid greasy chicken.
