Savory General Tso’s Chicken Recipe

Introduction

Savory General Tso’s Chicken is a flavorful take on a beloved classic, featuring crispy chicken pieces coated in a tangy, sweet, and slightly spicy sauce. This recipe is perfect for a satisfying homemade meal that’s sure to impress your family and friends.

Ingredients

• 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 (for seasoning)
• 2 large egg whites (whipped to help bind the coating)
• 2 cups vegetable or canola oil (for frying)
• 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 for spice tolerance)
• 1 tablespoon cornstarch (for thickening sauce)
• 2 tablespoons water (to mix with cornstarch for sauce)

Instructions

1. Step 1: Cut the chicken breasts into bite-sized pieces and season them with salt and pepper.
2. Step 2: In a bowl, mix the cornstarch and all-purpose flour. Whip the egg whites until slightly frothy. Dip each chicken piece into the egg whites, then coat thoroughly with the flour mixture.
3. Step 3: Heat the vegetable or canola oil in a pan to 350°F (175°C). Test the temperature by dropping a bit of the flour mixture into the oil—it should sizzle immediately.
4. Step 4: Fry the coated chicken pieces in batches, avoiding overcrowding, until they are golden brown and crispy, about 5 to 7 minutes. Remove and drain on paper towels.
5. Step 5: In a separate bowl, combine hoisin sauce, rice vinegar, soy sauce, brown sugar, minced garlic, ground ginger, and crushed red pepper flakes. Mix well.
6. Step 6: Pour the sauce mixture into a saucepan and bring to a simmer over medium heat. Mix the cornstarch with water to create a slurry, then gradually stir it into the simmering sauce until thickened.
7. Step 7: Add the fried chicken pieces to the sauce and toss gently to coat evenly. Serve immediately over steamed rice for best results.

Tips & Variations

• For extra crispiness, double-dip the chicken pieces by repeating the egg white and flour coating steps before frying.
• Adjust the amount of crushed red pepper flakes to suit your preferred spice level.
• Substitute chicken thighs for a juicier texture.
• Use gluten-free flour and tamari sauce to make this recipe suitable for gluten-free diets.

Storage

Store leftover General Tso’s Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness or microwave briefly, though it may soften the coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of frying?

Yes, baking is a healthier alternative. Coat the chicken as directed, place on a baking sheet lined with parchment paper, and bake at 425°F (220°C) for about 20-25 minutes until crispy, turning halfway through.

What can I use if I don’t have hoisin sauce?

You can make a substitute by mixing equal parts soy sauce and a small amount of sugar or honey to replicate the sweetness and depth of hoisin. Adding a teaspoon of garlic and a splash of vinegar helps mimic the flavor too.

Savory General Tso’s Chicken Recipe

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★★★★★

4.9 from 146 reviews

This Savory General Tso’s Chicken recipe features crispy bite-sized chicken pieces coated in a perfectly seasoned batter and fried to golden perfection, then tossed in a deliciously tangy and slightly sweet sauce with garlic, ginger, and a touch of heat. It’s a classic Chinese-American dish that balances savory, sweet, and spicy flavors and is ideal for serving over steamed rice for a satisfying meal.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Frying
• Cuisine: Chinese-American

Ingredients

Scale 1x2x3x

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 (for seasoning)
• 2 large egg whites, whipped (to help bind the coating)
• 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 for spice tolerance)
• 1 tablespoon cornstarch (for thickening sauce)
• 2 tablespoons water (to mix with cornstarch for thickening)

Instructions

1. Prepare Chicken: Cut the chicken breasts into bite-sized pieces and season them with salt and pepper to enhance flavor.
2. Coat Chicken: In a bowl, mix cornstarch and flour. Whisk the egg whites until slightly frothy. Dip each chicken piece into the egg whites, then coat thoroughly in the flour and cornstarch mixture to create a crispy crust when fried.
3. Heat Oil: Pour vegetable or canola oil into a pan and heat it to 350°F (175°C). Test the oil’s readiness by dropping a small amount of the flour mixture into it; if it sizzles and floats, the oil is ready for frying.
4. Fry Chicken: Carefully fry the coated chicken pieces in batches to avoid overcrowding the pan. Fry until golden brown and crispy, which should take about 5 to 7 minutes per batch. Remove and drain on paper towels to remove excess oil.
5. Make Sauce: In a separate bowl, combine hoisin sauce, rice vinegar, soy sauce, light brown sugar, minced garlic, ground ginger, and crushed red pepper flakes. Mix thoroughly to blend all flavors.
6. Thicken Sauce: Transfer the sauce mixture to a saucepan and bring to a gentle simmer. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons of water to create a slurry. Add this to the simmering sauce and stir continuously until it thickens to a glossy consistency.
7. Combine: Add the fried chicken pieces to the thickened sauce and toss gently to coat each piece evenly. Serve immediately over steamed rice for a complete meal.

Notes

• For a gluten-free version, substitute all-purpose flour with gluten-free flour and soy sauce with tamari.
• Adjust the crushed red pepper flakes to modify the spice level to your taste.
• Use fresh ginger instead of ground for a more vibrant flavor.
• Ensure oil temperature is maintained at 350°F for optimal frying results.
• Serve immediately after tossing chicken in sauce to retain crispiness without becoming soggy.

Keywords: General Tso’s Chicken, crispy chicken, fried chicken, Asian sauce, hoisin chicken, sweet and spicy chicken, Chinese-American recipe