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Crispy General Tsos Chicken

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A quick and easy recipe for crispy, juicy chicken thighs double-fried and coated in a perfectly balanced sweet and spicy sauce. This homemade version rivals takeout with fresh, wholesome ingredients and a satisfying crunch.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup all-purpose flour (or cornstarch for extra crispiness)
  • 1 large egg, beaten
  • Salt and pepper, to taste
  • Vegetable oil (canola or peanut oil preferred) for frying
  • 1/4 cup soy sauce (low sodium preferred)
  • 3 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 cloves garlic, minced (or 1/2 tsp garlic powder)
  • 1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
  • 1 tbsp chili paste or sriracha
  • 1 tbsp cornstarch mixed with 2 tbsp water (cornstarch slurry)
  • Optional garnishes: chopped scallions, toasted sesame seeds

Instructions

  1. Pat the chicken pieces dry with paper towels and season lightly with salt and pepper. (5 minutes)
  2. Beat the egg in one bowl and place the flour in another. Dip each chicken piece first in the egg, then dredge in flour until evenly coated. Set aside on a plate without overcrowding. (10 minutes)
  3. Pour vegetable oil into a wok or deep pan to about 2 inches deep and heat to 350°F (175°C). Test by dropping a small piece of bread; it should sizzle and turn golden in about 60 seconds. (5-7 minutes)
  4. Fry the chicken in batches for about 3 minutes until pale golden and cooked through but not deeply browned. Remove with a slotted spoon and drain on a wire rack. (15 minutes)
  5. Increase oil temperature to 375°F (190°C). Fry chicken again in batches for 1-2 minutes until crispy and golden brown. Drain again on wire rack. (10 minutes)
  6. In a small saucepan, combine soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and chili paste. Bring to a simmer over medium heat and stir until sugar dissolves. Add cornstarch slurry and stir constantly until sauce thickens and becomes glossy, about 2 minutes. Remove from heat. (7 minutes)
  7. Place fried chicken in a large bowl and pour sauce over. Toss quickly to coat evenly without making the chicken soggy. (2 minutes)
  8. Garnish with chopped scallions and toasted sesame seeds if desired. Serve immediately over steamed rice or with sautéed greens. (5 minutes)

Notes

Use a thermometer to maintain proper frying temperature (350°F for first fry, 375°F for second fry) to avoid greasy or undercooked chicken. Double-frying is key to achieving a crispy crust that holds up after saucing. If sauce thickens too much, add a splash of water and reheat gently. For gluten-free, substitute flour with rice or almond flour and soy sauce with tamari. Coat and refrigerate chicken up to an hour ahead to improve coating adhesion. Reheat leftovers in oven to maintain crispiness.

Nutrition

Keywords: General Tso's chicken, crispy chicken, sweet and spicy sauce, double-fried chicken, easy dinner, homemade takeout, Chinese recipe

Find it online: https://blingbite.com/crispy-general-tsos-chicken-recipe-easy-sweet-spicy-sauce-fix/