Description
This Savory General Tso’s Chicken recipe features crispy, bite-sized pieces of chicken coated in a flavorful, tangy sauce made with hoisin, soy sauce, garlic, ginger, and a touch of heat from crushed red pepper flakes. Perfectly fried to a golden crisp and tossed in a thickened glaze, it’s a delicious twist on a classic Chinese-American favorite that’s best served over steamed rice.
Ingredients
Scale
Chicken and Coating
- 1 pound boneless, skinless chicken breasts, cut into bite-sized chunks
- 1/2 cup cornstarch (or rice flour for gluten-free)
- 1/2 cup all-purpose flour (or gluten-free flour if needed)
- Salt and pepper, to taste
- 2 large egg whites, whipped
- 2 cups vegetable or canola oil, for frying
Sauce
- 1/2 cup hoisin sauce (or mix of soy sauce and sugar)
- 1/4 cup rice vinegar (or apple cider vinegar)
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/4 cup light brown sugar (or granulated sugar)
- 3 cloves garlic, minced
- 1 teaspoon ground ginger (or fresh ginger)
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 tablespoon cornstarch (for thickening sauce)
- 2 tablespoons water (to mix with cornstarch for thickening)
Instructions
- Prepare the Chicken: Cut the boneless skinless chicken breasts into bite-sized pieces. Season them lightly with salt and pepper to enhance the flavor.
- Coat the Chicken: In a bowl, mix together the cornstarch and all-purpose flour. Whisk the egg whites until slightly frothy. Dip each chicken piece first into the whipped egg whites, which helps the coating stick, then dredge thoroughly in the flour and cornstarch mixture. Set aside.
- Heat the Oil: Pour the vegetable or canola oil into a deep pan and heat it to about 350°F (175°C). A good test is to drop a small amount of the flour mixture into the oil; it should sizzle and float immediately.
- Fry the Chicken: Working in batches to avoid overcrowding, fry the coated chicken pieces until they turn golden brown and crispy, approximately 5 to 7 minutes per batch. Remove and drain on paper towels to eliminate excess oil.
- Make the Sauce: In a saucepan, combine hoisin sauce, rice vinegar, low-sodium soy sauce, light brown sugar, minced garlic, ground ginger, and crushed red pepper flakes. Stir well until all ingredients are mixed thoroughly.
- Thicken the Sauce: Place the sauce mixture over medium heat and bring to a simmer. In a small bowl, mix the cornstarch with water to create a slurry. Slowly add this slurry to the simmering sauce, stirring constantly until the sauce thickens to a glossy consistency.
- Combine and Serve: Add the fried chicken pieces into the thickened sauce and toss well to coat every piece evenly. Serve immediately over steamed rice for a complete meal.
Notes
- For a gluten-free version, substitute rice flour for cornstarch and use gluten-free flour and tamari in place of soy sauce.
- Adjust crushed red pepper flakes according to your preferred spice level.
- If you want less oil absorption, pat the fried chicken dry with paper towels before tossing in the sauce.
- Ensure oil reaches the proper temperature before frying to achieve a crispy coating.
- You can substitute light brown sugar with granulated sugar if unavailable.
- Fresh ginger can replace ground ginger for a more vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Chinese-American
Keywords: General Tso's Chicken, savory chicken recipe, fried chicken, Asian chicken dish, Chinese-American cuisine, crispy chicken, easy dinner
