Description
This recipe for The BEST Crispy General Tso’s Chicken delivers a perfect balance of sweet, salty, and spicy flavors with tender, crispy chicken pieces coated in a flavorful sauce.
Ingredients
Scale
- 3 tablespoons light soy sauce
- 2 tablespoons sambal oelek
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1/4 cup brown sugar
- 2 teaspoons sriracha
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 3/4 cup chicken stock or broth
- 1 1/2 pounds chicken tenderloins, cut into 1-inch pieces
- 1/2 cup self-rising flour
- 1/2 cup cornstarch
- 1 cup filtered water
- 2 cups peanut oil, for frying
- 3 tablespoons peanut oil, for sauce
- 2 teaspoons grated ginger
- 3 cloves garlic, minced or grated
- 1 tablespoon red pepper flakes
- 6–7 whole dried Sichuan chili peppers (optional)
- Jasmine rice
- Sliced green onions and/or whole dried chilies for garnish
Instructions
- In a bowl, whisk together light soy sauce, sambal oelek, hoisin sauce, rice vinegar, brown sugar, sriracha, toasted sesame oil, cornstarch, and chicken stock until smooth. Set aside.
- Combine self-rising flour, cornstarch, and filtered water in a mixing bowl to create a thin batter. Stir until fully combined and smooth.
- Dip the chicken pieces into the batter, ensuring each piece is evenly coated to achieve maximum crispiness when fried.
- In a deep pan or wok, heat 2 cups of peanut oil over medium-high heat until it reaches 350°F (175°C) or the oil shimmers but does not smoke.
- Fry the coated chicken pieces in batches for about 3-4 minutes or until golden brown and cooked through. Do not overcrowd the pan. Use a slotted spoon to remove and drain on paper towels.
- In a separate large skillet or wok, heat 3 tablespoons of peanut oil over medium heat. Add grated ginger, minced garlic, red pepper flakes, and dried Sichuan chili peppers if using. Sauté briefly until fragrant but not burnt, about 30 seconds to 1 minute.
- Pour the prepared sauce mixture into the skillet with aromatics. Stir continuously until the sauce thickens and becomes glossy, about 2-3 minutes.
- Add the fried chicken pieces to the skillet and toss thoroughly to coat each piece evenly with the sauce.
- Plate the sauced chicken over cooked Jasmine rice. Garnish with sliced green onions and additional whole dried chilies if desired. Serve immediately while hot and crispy.
Notes
- This recipe is suitable for four servings.
- Adjust the amount of red pepper flakes based on your spice preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg