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To make Crispy General Tso’s Chicken, gather these main ingredients: - 1 lb chicken breasts, cut into bite-sized pieces - ½ cup cornstarch - ½ cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon garlic powder - 1 teaspoon ginger powder - 1 teaspoon salt - 1 tablespoon sesame oil - 2 large eggs, beaten - Oil for frying These ingredients create a crunchy coating that gives the chicken a delightful texture. The combination of cornstarch and flour helps achieve that crispy outer layer. For the tasty sauce, you’ll need: - ¼ cup soy sauce - 2 tablespoons rice vinegar - 2 tablespoons sugar - 1 tablespoon hoisin sauce - 1 tablespoon cornstarch mixed with 2 tablespoons water - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 2-3 dried red chilies, crushed (adjust for spice level) This sauce is sweet, tangy, and spicy. It enhances the chicken’s flavor and makes each bite packed with taste. You can add some fun garnishes to your dish: - 1 tablespoon green onions, chopped (for garnish) Chopped green onions add a fresh crunch and a pop of color. Feel free to get creative with your garnishes! {{ingredient_image_2}} Start by cutting 1 pound of chicken breasts into small bite-sized pieces. This helps the chicken cook evenly and remain tender. In a medium bowl, mix together ½ cup of cornstarch, ½ cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of garlic powder, 1 teaspoon of ginger powder, and 1 teaspoon of salt. Whisk it until combined. In another bowl, whisk 2 large eggs with 1 tablespoon of sesame oil until smooth. This will help the coating stick. Take your chicken pieces and dip them into the egg mixture. Make sure each piece is fully coated. This step is key for a crispy crust. Next, move the chicken to the flour mixture. Coat each piece well, pressing gently to help the coating adhere. This double-layer of coating gives the chicken its signature crunch. In a large skillet or wok, pour enough oil to reach a depth of about 2 inches. Heat the oil over medium-high heat. It should shimmer when hot, which means it's ready for frying. Carefully add the coated chicken in batches. Avoid overcrowding the pan. Fry each batch for about 4 to 5 minutes, or until the chicken turns golden brown and crispy. Use a slotted spoon to remove the chicken and place it on paper towels. This helps soak up any extra oil, keeping your chicken crispy. To get that perfect crunch, use a double coating. First, dip the chicken pieces in the egg mixture. Then, coat them with the flour mix. Press gently to help the coating stick. This method traps air, leading to extra crispiness during frying. Also, ensure your oil is hot enough. If it's too cool, the chicken will soak up oil and become soggy. Fry in small batches. If you add too many chicken pieces at once, the oil cools down. This leads to uneven cooking and less crispiness. Use a deep skillet or wok, and fill it with at least 2 inches of oil. Keep the heat at medium-high. This helps maintain the oil temperature while cooking the chicken. Use a slotted spoon to remove the chicken and let it drain on paper towels. The right sauce texture is key. To thicken it, mix cornstarch with water before adding it to the sauce. Stir it in slowly while the sauce simmers. This prevents lumps and helps achieve a smooth finish. If the sauce is too thick, add a little water or broth to loosen it up. You want it to cling to the chicken without being runny. Pro Tips Double Frying: For extra crispiness, consider frying the chicken pieces twice. First, fry them until they are lightly golden, then remove and let them rest for a few minutes before frying them again until they are deeply golden and crispy. Spice Adjustment: Feel free to adjust the number of dried red chilies based on your spice tolerance. You can also add some fresh chili peppers for extra heat or flavor. Marinate for Flavor: For even more flavor, marinate the chicken pieces in a mixture of soy sauce, ginger, and garlic for at least 30 minutes before coating and frying. Serve Immediately: This dish is best served hot and fresh. To maintain its crispiness, serve the chicken immediately after tossing it in the sauce. {{image_4}} You can spice up General Tso’s Chicken easily. Add more dried red chilies to the sauce. You can also use chili paste for an extra kick. Adjust the heat to your taste. Some like it hot, while others prefer mild. Try adding fresh chili slices for a fresh flavor. If you want a lighter dish, bake the chicken instead of frying it. Preheat your oven to 400°F (204°C). Coat the chicken pieces as usual, then place them on a baking sheet. Bake for about 20 minutes, flipping halfway. You can still enjoy the crunchy texture without all the oil. For a vegetarian twist, swap chicken for tofu. Use firm tofu for the best results. Press it to remove excess water, then cut it into bites. Coat and fry the tofu just like the chicken. It absorbs the sauce well and gives a delicious taste. Enjoy this fresh take on a classic dish! To store leftovers, let the chicken cool down first. Place it in an airtight container. Keep it in the fridge for up to three days. This helps maintain its flavor and texture. Make sure to separate the chicken from the sauce. This keeps the chicken crispy. Reheat the chicken in an oven for the best results. Set the oven to 350°F (175°C). Place the chicken on a baking sheet for about 10-15 minutes. This will help restore its crispiness. Alternatively, use an air fryer at 350°F for around 5-8 minutes. Avoid microwaving, as it may make the chicken soggy. If you want to freeze the chicken, first cool it completely. Place the chicken in a freezer-safe bag or container. Make sure to remove as much air as possible. You can freeze it for up to three months. For the best taste, freeze the chicken without the sauce. When ready, thaw it in the fridge before reheating. General Tso's Chicken is a popular Chinese dish. It features crispy fried chicken pieces. These pieces are tossed in a sweet and spicy sauce. The dish often has garlic, ginger, and soy sauce. It is named after a Chinese general, Tso Tsung-t'ang. People enjoy this dish for its bold flavors and crunchy texture. It pairs well with rice or vegetables. Yes, you can make General Tso's Chicken gluten-free. Use gluten-free soy sauce instead of regular soy sauce. You can swap all-purpose flour with gluten-free flour. Cornstarch is already gluten-free, so you can keep that. Make sure to check all other ingredients for hidden gluten. This way, you can enjoy a tasty meal without gluten. Crispy General Tso's Chicken goes well with many sides. Here are some great options: - Steamed white rice - Fried rice with vegetables - Stir-fried broccoli or bok choy - Egg rolls or spring rolls - A fresh salad with sesame dressing These sides add color and balance to your plate. They also complement the chicken's flavors nicely. Enjoy your meal! This guide showed you how to make crispy General Tso’s Chicken from scratch. We covered the main ingredients, the sauce, and garnishes. You learned the best steps for cooking and tips for extra crispiness. Variations like spicy options and healthier choices were also discussed. Lastly, we shared easy storage methods. Now you can enjoy this classic dish your way and impress your friends!

Crispy General Tso’s Chicken

A deliciously crispy and flavorful chicken dish coated in a savory sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Chinese
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken breasts, cut into bite-sized pieces
  • 0.5 cup cornstarch
  • 0.5 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 teaspoon salt
  • 1 tablespoon sesame oil
  • 2 large eggs, beaten
  • as needed Oil for frying
  • 0.25 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 3 dried red chilies, crushed (adjust for spice level)
  • 1 tablespoon green onions, chopped (for garnish)

Instructions
 

  • In a medium mixing bowl, whisk together the cornstarch, all-purpose flour, baking powder, garlic powder, ginger powder, and salt until well combined. In a separate bowl, mix the beaten eggs with sesame oil until smooth.
  • Take the chicken pieces and first dip them into the egg mixture, ensuring they are well-coated. Next, transfer them to the flour mixture and coat thoroughly, pressing gently to adhere.
  • In a large, deep skillet or wok, pour in enough oil to create a depth of about 2 inches. Heat the oil over medium-high heat until it shimmers.
  • Carefully add the coated chicken pieces in batches to the hot oil, making sure not to overcrowd the pan. Fry for approximately 4-5 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the chicken and place it on paper towels to absorb excess oil.
  • In a separate saucepan, combine the soy sauce, rice vinegar, sugar, hoisin sauce, minced garlic, grated ginger, and crushed chilies. Stir the mixture together and bring it to a gentle simmer over medium heat.
  • Gradually add the cornstarch-water mixture to the sauce while continuously stirring. Allow the sauce to simmer for about 2-3 minutes, or until it thickens to a desirable consistency. Once thickened, remove from heat.
  • In a large mixing bowl, gently toss the freshly fried chicken with the thickened sauce, ensuring every piece is well-coated.
  • Plate the Crispy General Tso’s Chicken sauce side up, drizzling some extra sauce over the top for visual appeal. Garnish with chopped green onions.

Notes

Serve with steamed rice or stir-fried vegetables for a colorful balance.
Keyword Asian, chicken, fried, General Tso's