Description

A crispy and flavorful Savory General Tso’s Chicken recipe featuring bite-sized chicken pieces fried to golden perfection and coated in a tangy, slightly sweet, and spicy sauce. This dish combines classic Asian-inspired flavors with a balanced heat from red pepper flakes, perfect for serving over steamed rice for a delicious homemade meal.

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)
Salt and pepper, to taste (for seasoning)
2 large egg whites, whipped
2 cups vegetable or canola oil, for frying

Sauce

1/2 cup hoisin sauce (or soy sauce and sugar mix)
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)
Water, for mixing with cornstarch (about 2 tablespoons)

Instructions

Prepare Chicken: Cut the chicken into bite-sized chunks and season them evenly with salt and pepper to enhance the natural flavors.
Coat Chicken: In a bowl, combine cornstarch and all-purpose flour. Whisk the egg whites until frothy. Dip each chicken piece first into the egg whites, then coat thoroughly with the flour mixture to create a crispy exterior once fried.
Heat Oil: Pour the vegetable or canola oil into a pan and heat it to 350°F (175°C). Test the temperature by dropping a pinch of flour mixture into the oil; it should sizzle and float to the top immediately.
Fry Chicken: Working in batches, fry the coated chicken pieces until they turn golden brown and crispy, about 5 to 7 minutes per batch. Use a slotted spoon to remove and drain on paper towels.
Make Sauce: In a separate bowl, mix together hoisin sauce, rice vinegar, low-sodium soy sauce, light brown sugar, minced garlic, ground ginger, and crushed red pepper flakes until fully combined to develop a harmonious and tangy sauce.
Thicken Sauce: Pour the sauce mixture into a saucepan and bring it to a simmer over medium heat. Mix the tablespoon of cornstarch with water to create a slurry, then add it slowly to the simmering sauce, stirring constantly until the sauce thickens.
Combine: Add the fried chicken pieces into the thickened sauce and toss to coat evenly. Serve immediately over steamed rice for the best flavor and texture.

Notes

For a gluten-free version, substitute all-purpose flour with gluten-free flour and soy sauce with tamari.
Adjust the amount of crushed red pepper flakes to control the heat level to your preference.
Ensure the oil temperature is maintained at 350°F to achieve a crispy coating without absorbing excess oil.
Do not overcrowd the pan while frying to keep the chicken pieces crispy.
Serve with steamed rice and vegetables for a balanced meal.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Frying
Cuisine: Chinese-American

Keywords: General Tso's Chicken, Crispy Chicken, Asian Chicken Recipe, Fried Chicken, Sweet and Spicy Chicken, Chinese Takeout at Home