Go Back
- 1 lb boneless, skinless chicken thighs - Salt, ginger powder, and garlic powder for marinating To start, I use boneless, skinless chicken thighs. This cut is juicy and tender. I cut them into bite-sized pieces for easy frying. For the marinade, I mix salt, ginger powder, and garlic powder. These spices add great flavor. Marinate the chicken for at least 15 minutes. It helps the spices soak in and makes the chicken tasty. - Cornstarch, eggs, all-purpose flour, baking powder Next, I prepare the batter. I gather cornstarch, beaten eggs, all-purpose flour, and baking powder. Cornstarch gives a crispy texture. The eggs help the batter stick well. The flour adds body, and baking powder gives a lightness. I set up three bowls for dipping. This makes coating the chicken easy and fun. - Soy sauce, hoisin sauce, rice vinegar, honey, red chili flakes For the sauce, I combine soy sauce, hoisin sauce, rice vinegar, honey, and red chili flakes. Each ingredient adds depth. Soy sauce gives saltiness, while hoisin adds sweetness. Rice vinegar brightens the flavor, and honey gives a nice glaze. I adjust red chili flakes for heat. This sauce is the finishing touch that brings everything together. {{ingredient_image_2}} Start by placing the bite-sized chicken pieces in a bowl. Add salt, ginger powder, and garlic powder. Toss everything together so each piece gets nice and coated. Let this sit for at least 15 minutes. This step helps the chicken soak up all those tasty flavors. Next, grab three shallow bowls. In the first bowl, put the cornstarch. In the second bowl, pour in the beaten eggs. For the third bowl, mix the all-purpose flour with baking powder. This setup makes it easy to coat the chicken. Now, it’s time to coat each chicken piece. Start by dipping a piece in the cornstarch. Make sure it’s fully covered. Then, move it to the beaten egg and coat it well. Finally, roll it in the flour mixture. Ensure each piece is evenly coated. This will give you that crunchy bite when you fry it! To get crispy General Tso’s Chicken, oil temperature matters. Heat your vegetable oil to about 350°F (175°C). This hot oil will fry the chicken, making it golden and crispy. If the oil is too cool, the chicken will soak up oil and become soggy. Use a thermometer for accuracy. You can check the oil by dropping a small piece of cornmeal into it. If it sizzles and floats, you're ready to fry. Fry in small batches to keep the oil hot and avoid crowding your pan. Want to kick up the flavor? Adjust the spice level by adding more or less red chili flakes. If you enjoy heat, try adding fresh chili peppers or a dash of sriracha to the sauce. Fresh ingredients can also brighten the dish. Consider adding sliced bell peppers or snap peas to the chicken at the end. This adds crunch and color. Fresh garlic or ginger can enhance the flavor too. Experiment to find your perfect balance. Presentation is key for any dish. Serve your General Tso’s Chicken on a bed of fluffy steamed rice or with vibrant broccoli on the side. Arrange the chicken pieces in a circular pattern on the plate. Drizzle some remaining sauce over the top for a glossy finish. For a final touch, sprinkle sesame seeds and finely chopped green onions. This elevates the dish, making it look as good as it tastes. Enjoy the compliments that follow! Pro Tips Choose the Right Chicken: Using boneless, skinless chicken thighs instead of breasts results in juicier and more flavorful chicken, perfect for frying. Perfecting the Frying Temperature: Maintain the oil temperature at around 350°F (175°C). Use a thermometer for accuracy, as too low will make the chicken greasy and too high will burn it. Double Fry for Extra Crispiness: For an even crispier texture, consider frying the chicken twice. Fry it first for about 3-4 minutes, let it rest, and then fry again for another 1-2 minutes. Customize the Heat Level: Adjust the amount of red chili flakes in the sauce to suit your taste preference. You can also add fresh chilies for an extra kick! {{image_4}} You can enjoy General Tso’s Chicken with fewer calories. Instead of frying, try baking. Baking gives you a crispy chicken without all the oil. Here’s how: - Preheat your oven to 400°F (200°C). - Coat the chicken pieces as you normally would. - Place them on a baking sheet lined with parchment paper. - Bake for 20-25 minutes until golden and crispy. Also, consider using leaner cuts of chicken. Skinless chicken breasts are a great option. They reduce fat while keeping flavor. Want to mix things up? You can change the sauce for a new taste. Here are some ideas: - Swap hoisin sauce for orange juice or pineapple juice. This adds a sweet twist. - Add sesame oil for a richer flavor. - Experiment with different spices like five-spice powder or Szechuan peppercorns. They can give your dish a unique kick. Feel free to adjust the red chili flakes. If you like it spicy, add more; if not, use less. You can still enjoy this dish without chicken. Tofu or seitan works well as a replacement. Here’s how: - Use firm tofu and press it to remove extra water. - Cut the tofu into bite-sized pieces and marinate just like chicken. - Coat and bake or fry the tofu as you would with chicken. Seitan is another option. It's made from wheat gluten and has a meaty texture. Use it in the same way as chicken for a tasty vegan dish. To keep your General Tso’s Chicken fresh, let it cool down first. Place the chicken in an airtight container. This helps lock in flavor and moisture. If you have a lot of leftovers, you can freeze them too. Use freezer-safe bags and squeeze out the air before sealing. This prevents freezer burn. When you are ready to enjoy your leftovers, use the oven or a skillet. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. This keeps it from drying out. Heat for about 15-20 minutes, or until warm. If using a skillet, add a splash of water and cover it. This keeps the chicken moist while reheating. In the fridge, your General Tso’s Chicken lasts about 3-4 days. Make sure it stays sealed well. If you freeze it, it can last up to three months. Just remember to label your containers with the date. This way, you know when to enjoy it again! General Tso’s Chicken is a popular dish in Chinese-American cuisine. It is named after General Tso Tsung-t'ang, a Chinese military leader from the Qing Dynasty. Though he had no connection to this dish, his name became famous in America. The dish first appeared in the 1970s in restaurants in New York City. It features crispy chicken tossed in a sweet and spicy sauce. This dish has grown in popularity and is now a staple in many Chinese restaurants across the United States. Yes, you can make General Tso’s Chicken gluten-free with a few easy swaps. Use gluten-free soy sauce instead of regular soy sauce. Cornstarch is already gluten-free, so it works well for coating the chicken. For the flour, replace all-purpose flour with a gluten-free blend or rice flour. These changes will let you enjoy this dish without gluten. To adjust the spiciness, you can modify the amount of red chili flakes in the sauce. Start with less if you prefer a milder flavor. You can always add more later if you want more heat. Consider adding fresh chopped chili peppers for extra spice. On the other hand, if you want a sweeter taste, add more honey. This balance will help you create a dish that suits your taste perfectly. This blog post covered making General Tso’s Chicken from start to finish. We explored ingredients like chicken, batters, and sauces. I shared step-by-step instructions for marinating and frying. We went over useful tips for perfecting your dish. You can even try variations for health and taste. Lastly, I showed how to store and reheat leftovers. By following these guidelines, you can enjoy a delicious meal that meets your taste and health needs. Happy cooking!

Crispy General Tso’s Chicken

A delicious and crispy version of the classic General Tso's Chicken, perfect for serving over rice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • ½ teaspoon salt
  • 1 cup vegetable oil (for frying)
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 teaspoon red chili flakes (adjust to taste)
  • 2 green onions finely chopped (for garnish)
  • 1 tablespoon sesame seeds (for garnish)

Instructions
 

  • In a mixing bowl, combine the bite-sized chicken pieces with salt, ginger powder, and garlic powder. Toss to ensure all pieces are well-coated. Allow the mixture to marinate for at least 15 minutes to enhance the flavors.
  • Organize three shallow bowls. In the first bowl, place the cornstarch. In the second, add the beaten eggs. In the third bowl, mix together the all-purpose flour with baking powder.
  • Take each marinated chicken piece and first dip it into the cornstarch, ensuring it is fully coated. Next, immerse it in the beaten egg, and finally, roll it in the flour mixture.
  • In a deep frying pan or a heavy-bottomed pot, pour in the vegetable oil. Heat over medium-high heat until the oil reaches approximately 350°F (175°C).
  • Carefully add the coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 4-5 minutes, or until the chicken is golden brown and crispy on all sides.
  • In a separate mixing bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, and red chili flakes until well combined.
  • In a large skillet over medium heat, add the fried chicken pieces. Pour the prepared sauce over the chicken and gently toss to ensure each piece is coated evenly.
  • Transfer the delicious General Tso’s Chicken onto a serving platter. Garnish with finely chopped green onions and a sprinkle of sesame seeds.

Notes

Serve with steamed white rice or broccoli for a nutritious meal.
Keyword Asian, chicken, fried, spicy