Save The first time I attempted General Tso's Chicken at home, I ended up with sweet, sticky chicken nuggets that had absolutely zero crunch. My husband took one bite and kindly suggested we order takeout instead. That失败 sent me down a rabbit hole of restaurant technique research, and I finally cracked the code to getting that impossibly crispy exterior that somehow survives the sauce.
Last winter, during a particularly gloomy weekend, I made a double batch of this for friends who were going through a rough patch. Something about the combination of hot, crispy chicken and that warming sauce just seemed to lift everyone's spirits. Now it's become our unofficial comfort food whenever life feels overwhelming.
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Ingredients
- Chicken thighs (600g): Thighs stay juicy through the double-cooking process and have enough fat to stand up to the bold sauce
- Cornstarch (120g) and flour (60g): This specific ratio creates that shatteringly crisp coating that doesn't get soggy
- Hoisin sauce (2 tbsp): The secret ingredient that gives the sauce its deep, complex sweetness and gorgeous color
- Dried red chilies (6-8): Infuse the oil with aromatic heat without making the dish painfully spicy
- Sesame oil: Used in both the marinade and sauce, it adds that unmistakable nutty finish
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Instructions
- Marinate the chicken:
- Whisk eggs with soy sauce, sesame oil, and white pepper until thoroughly combined. Add the chicken pieces and toss everything together, then let it sit while you prepare the coating station.
- Coat for maximum crunch:
- Mix cornstarch and flour in a shallow bowl. Dredge each marinated piece thoroughly, pressing the coating into the meat and shaking off any excess before frying.
- Fry until golden:
- Heat oil to 180°C and fry chicken in batches for 4 to 5 minutes until deeply golden and crispy. Drain on a wire rack instead of paper towels to maintain that crunch.
- Prepare the sauce:
- Whisk together broth, soy sauce, vinegar, hoisin, sugar, sesame oil, and Shaoxing wine. Mix cornstarch with water to create a slurry, then stir it into the sauce mixture until smooth.
- Build the flavor base:
- Heat fresh oil in a clean wok and add dried chilies, garlic, and ginger. Stir fry for about 1 minute until the aromatics bloom and your kitchen smells incredible.
- Thicken the sauce:
- Pour in the sauce mixture and cook, stirring constantly, until it bubbles and thickens into a glossy glaze that coats the back of a spoon.
- Bring it all together:
- Add the crispy chicken pieces to the sauce and toss quickly until every piece is evenly coated. Work fast so you don't lose that precious crunch you worked so hard to achieve.
- Finish and serve:
- Plate immediately over steaming white rice and scatter sliced spring onions and toasted sesame seeds over the top for that final flourish.
Save This recipe has saved so many weeknight dinners when we're all tired and hungry. My teenage daughter actually requests it instead of takeout now, which might be the highest compliment I've ever received.
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Getting That Restaurant Crunch
The secret is the cornstarch to flour ratio and frying at the right temperature. Too cool and the chicken absorbs oil, too hot and the coating burns before the chicken cooks through. A kitchen thermometer takes all the guesswork out of it.
Making It Your Own
Sometimes I add broccoli florets or bell peppers to the wok right after tossing in the chicken for extra vegetables. The sauce clings beautifully to them and it makes the meal feel more complete.
Perfect Pairings
Cold jasmine tea cuts through the richness perfectly, but a chilled riesling works beautifully if you want wine with dinner. The slight sweetness balances the heat and tang of the dish.
- Make extra sauce if you're serving with noodles, they soak it up greedily
- Leftovers reheat surprisingly well in a hot skillet to restore the crispiness
- The sauce recipe doubles easily if you're cooking for a crowd
Save There's something deeply satisfying about making this dish at home, especially when you realize you can make it even better than takeout. Hope it becomes a favorite in your kitchen too.
Recipe FAQ
- → What makes General Tso's sauce unique?
The signature sauce combines hoisin for depth, rice vinegar for tanginess, sugar for sweetness, and dried chilies for gentle heat. This balance creates the distinctive sweet-tangy-spicy profile that defines this dish.
- → Can I use chicken breast instead of thighs?
While chicken breast works, thighs yield juicier results due to their higher fat content. If using breast, avoid overcooking to prevent dryness. Cut into uniform pieces for even frying.
- → How do I achieve crispy chicken that stays crunchy?
The cornstarch-flour coating creates a light crust. Fry at 180°C (350°F) until golden, and drain on a wire rack rather than paper towels to maintain crispiness. Toss with sauce just before serving.
- → Can I make this ahead of time?
Prepare the sauce and cut the chicken in advance. Fry fresh before serving for best texture. Leftovers can be refrigerated for 2-3 days and reheated in a hot skillet to restore crispiness.
- → What can I serve with General Tso's chicken?
Steamed white rice is traditional. For a complete meal, add stir-fried broccoli, bok choy, or snow peas. A light cucumber salad or cooling side dishes balance the heat.
- → How can I adjust the spice level?
Reduce dried chilies to 3-4 for mild heat, or increase to 10-12 for spicier results. Remove chilies after stir-frying if you want flavor without too much heat in each bite.
