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Crispy General Tso’s Chicken

crispy General Tso’s Chicken - featured image
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This homemade General Tso’s Chicken features ultra-crispy, double-fried chicken pieces tossed in a sticky, savory, and slightly spicy sauce. It’s a nostalgic takeout classic made easy for weeknight dinners, potlucks, or family gatherings.

Ingredients

Scale
  • 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup cornstarch
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Vegetable oil, for frying (canola or peanut oil work too)
  • ½ cup low-sodium soy sauce
  • ¼ cup rice vinegar
  • ⅓ cup brown sugar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon ketchup
  • 1 tablespoon sriracha or chili garlic sauce (adjust for heat preference)
  • 2 teaspoons toasted sesame oil (optional)
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 4 scallions, sliced (white and green parts separated)
  • 1–2 dried red chilies (optional)
  • Toasted sesame seeds, for sprinkling
  • Sliced green onions, for garnish

Instructions

  1. Cut chicken thighs into 1-inch pieces and pat dry. Sprinkle with salt and pepper, toss to coat.
  2. Set up dredging station: beat eggs in one bowl; whisk cornstarch and flour in another.
  3. Dip chicken pieces in egg, then dredge in cornstarch-flour mix, pressing gently to adhere. Set aside.
  4. Pour oil into a heavy skillet or wok to about 1 inch depth. Heat to 350°F.
  5. Fry chicken in batches for 3-4 minutes until pale golden and just cooked through. Drain on wire rack or paper towels.
  6. Return all chicken to hot oil and fry a second time for 1-2 minutes until deep golden brown and extra crispy. Drain again.
  7. While chicken fries, mix soy sauce, rice vinegar, brown sugar, hoisin, ketchup, sriracha, and sesame oil in a bowl. Dissolve cornstarch in water for slurry.
  8. Discard frying oil, leaving 1 tablespoon in pan. Sauté garlic, ginger, and white scallion parts over medium heat for 30 seconds. Add dried chilies if using.
  9. Pour sauce mixture into pan, bring to simmer, stir in cornstarch slurry. Cook until thickened and glossy, about 1-2 minutes.
  10. Add crispy chicken to sauce, toss to coat. Sprinkle with sesame seeds and green scallion tops. Serve hot over steamed rice or with veggies.

Notes

Double-frying ensures lasting crunch. For gluten-free, use tamari and gluten-free flour. Adjust spice level by changing sriracha and chilies. For lighter version, bake or air-fry chicken. Serve immediately for best texture; leftovers can be reheated in oven or air fryer. Garnish with nuts for extra crunch if desired.

Nutrition

Keywords: General Tso's Chicken, crispy chicken, Chinese takeout, homemade, easy dinner, weeknight meal, comfort food, sticky sauce, double-fried, savory, spicy, family recipe

Find it online: https://prismtaste.com/crispy-general-tsos-chicken-recipe-easy-sticky-savory-takeout-at-home/