General Tso's Chicken
I love a good General Tso's Chicken from takeout, but they never give me enough! This sweet, sticky, and crispy version is even crispier and has an amazing sauce that soaks into all of the crevices. It's nostalgic and tasty in the same bite and is a necessity and the dinner table!
Servings: 3 servings
Equipment
Ingredients
Chicken & Batter
- 4 boneless skinless chicken thighs cut into ½-inch chunks
- ½ tsp salt
- 1 tsp shaoxing wine
- ¼ tsp white pepper
- 2 tbsp flour
- 2 tbsp cornstarch
Sauce
- ¼ cup chicken broth
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp black or balsamic vinegar
- 1 tsp sesame oil
- 2 tbsp sweet chili sauce
- 1 tbsp brown sugar
- 1 tsp cornstarch + 1 tsp water mixed into a slurry
Optional Garnishes
- Sesame seeds
- Scallions
Instructions
- Cut your chicken thighs into ½-inch chunks. In a bowl, marinate the chicken with salt, shaoxing wine, and white pepper for 5 minutes.
- After marinating, add flour and cornstarch to the chicken and mix until evenly coated. Set aside.
- Heat oil to 350°F (175°C) and fry the chicken for 3–4 minutes until cooked through but pale. Remove and set aside.
- Raise the oil temperature to 400°F (205°C) and fry the chicken again for about 3 minutes, or until golden brown and crispy.
- For the sauce, combine chicken broth, dark soy sauce, light soy sauce, vinegar, sesame oil, sweet chili sauce, and brown sugar in a pan. Bring to a simmer, then add the cornstarch slurry and stir until thickened.
- Add the fried chicken to the sauce and toss until fully coated and glossy.
- Serve over a fresh bowl of rice and optionally garnish with sesame seeds and scallions.
Nutrition
Serving: 1 serving | Calories: 300kcal | Carbohydrates: 20g | Protein: 16g | Fat: 17g