Crispy General Tsos Chicken has long been a favorite in Chinese cuisine, and for good reason! This recipe features tender chicken pieces coated in a light batter and fried to golden perfection. Tossed in a perfectly balanced sauce that is sweet, salty, and spicy, this dish rivals any restaurant takeout. The blend of soy sauce, sambal oelak, hoisin, and sriracha creates a mouthwatering flavor that is simply irresistible. Served best with jasmine rice and garnished with fresh green onions, it’s a satisfying homemade meal that’s sure to impress family and friends.
Why You’ll Love This Crispy General Tsos Chicken
Here are six reasons why this dish will become a staple in your kitchen:
- It’s an easy crispy General Tso’s Chicken recipe that anyone can master.
- Deliciously sweet, salty, and spicy, bringing the takeout flavor home.
- Perfect for weeknight dinners, ready in just 50 minutes!
- Family-friendly dish that even kids will enjoy.
- Can be made gluten-free by using gluten-free soy sauce.
- With options for a baked General Tso’s Chicken recipe, you can enjoy a healthier version as well.
Ingredients for Crispy General Tsos Chicken
Gather these items:
- 3 tablespoons light soy sauce
- 2 tablespoons sambal oelak
- 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″ 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 stir-frying
- 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 for serving
- Sliced green onions and/or whole dried chilies for garnish
How to Make Crispy General Tsos Chicken Step-by-Step
- Step 1: In a medium bowl, whisk together light soy sauce, sambal oelak, hoisin sauce, rice vinegar, brown sugar, sriracha, toasted sesame oil, cornstarch, and chicken stock until the cornstarch is fully dissolved. Set aside.
- Step 2: In a separate bowl, combine the self-rising flour, cornstarch, and filtered water. Stir until smooth to create a light batter for coating the chicken pieces.
- Step 3: Toss the cut chicken pieces in the batter, ensuring each piece is evenly coated to achieve the perfect crispy texture upon frying.
- Step 4: Heat 2 cups of peanut oil in a deep frying pan or wok over medium-high heat until it reaches about 350°F (175°C). Fry the battered chicken pieces in small batches, cooking each for about 3-4 minutes or until golden brown and cooked through. Remove and drain on paper towels.
- Step 5: In another wok or large skillet, heat 3 tablespoons peanut oil over medium heat. Add the grated ginger, minced garlic, red pepper flakes, and dried Sichuan chilies (if using). Stir-fry until fragrant, about 1-2 minutes, taking care not to burn the garlic.
- Step 6: Give the prepared sauce a quick stir, then pour it into the wok with aromatics. Cook, stirring frequently, until the sauce thickens and becomes glossy, about 2-3 minutes.
- Step 7: Add the fried chicken pieces back into the wok with the thickened sauce. Toss gently to coat the chicken evenly in the sauce and heat through for another minute.
- Step 8: Plate the sauced General Tso’s chicken over warm jasmine rice and garnish with sliced green onions and whole dried chilies if desired. Serve immediately for best texture and flavor.
Pro Tips for the Perfect Crispy General Tsos Chicken
Keep these in mind:
- Serve with jasmine rice for the best experience.
- Adjust spice level by modifying red pepper flakes and dried chili peppers.
- Make sure oil is hot enough before frying for crispy chicken.
- Try adding broccoli for a delicious General Tso’s Chicken with broccoli variation.
Nutrition Facts for Crispy General Tsos Chicken
Per serving:
- Calories: 550
- Protein: 30g
- Fat: 28g
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 15g
- Sodium: 800mg
- Cholesterol: 90mg
Nutritional values are estimates.
Frequently Asked Questions About Crispy General Tsos Chicken
What’s the secret to perfect Crispy General Tsos Chicken?
The secret lies in the batter and frying method. Ensure that the oil is hot enough to create that perfect crispy texture. Tossing the chicken in the batter evenly is also crucial for even cooking.
Can I make Crispy General Tsos Chicken ahead of time?
Yes, you can prepare the chicken ahead of time and fry it just before serving. This keeps the chicken crispy. You can also prepare the sauce in advance for quicker assembly.
How do I avoid common mistakes with Crispy General Tsos Chicken?
To avoid soggy chicken, make sure to fry in batches and not overcrowd the pan. Also, ensure the oil is at the right temperature before frying. Follow the cooking times closely for the best results.
Variations of Crispy General Tsos Chicken You Can Try
Here are a few delicious twists:
- Add vegetables like bell peppers or broccoli for a healthier twist.
- Try using different proteins such as shrimp or tofu for a gluten-free General Tso’s Chicken option.
- Experiment with different sauces, like a sweet and sour sauce, for a unique flavor.
Crispy General Tsos Chicken: 7 Secrets to Perfect Flavor
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Crispy General Tso’s Chicken recipe features tender chicken pieces coated in a light batter and fried to golden perfection, then tossed in a perfectly balanced sauce that is sweet, salty, and spicy. Made with a blend of soy sauce, sambal oelak, hoisin, and sriracha, along with aromatic garlic, ginger, and chili peppers, this dish rivals any restaurant takeout while being a satisfying homemade meal served best with jasmine rice and garnished with green onions.
Ingredients
- 3 tablespoons light soy sauce
- 2 tablespoons sambal oelak
- 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″ 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 stir-frying
- 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 for serving
- Sliced green onions and/or whole dried chilies for garnish
Instructions
- In a medium bowl, whisk together light soy sauce, sambal oelak, hoisin sauce, rice vinegar, brown sugar, sriracha, toasted sesame oil, cornstarch, and chicken stock until the cornstarch is fully dissolved. Set aside.
- In a separate bowl, combine the self-rising flour, cornstarch, and filtered water. Stir until smooth to create a light batter for coating the chicken pieces.
- Toss the cut chicken pieces in the batter, ensuring each piece is evenly coated to achieve the perfect crispy texture upon frying.
- Heat 2 cups of peanut oil in a deep frying pan or wok over medium-high heat until it reaches about 350°F (175°C). Fry the battered chicken pieces in small batches, cooking each for about 3-4 minutes or until golden brown and cooked through. Remove and drain on paper towels.
- In another wok or large skillet, heat 3 tablespoons peanut oil over medium heat. Add the grated ginger, minced garlic, red pepper flakes, and dried Sichuan chilies (if using). Stir-fry until fragrant, about 1-2 minutes, taking care not to burn the garlic.
- Give the prepared sauce a quick stir, then pour it into the wok with aromatics. Cook, stirring frequently, until the sauce thickens and becomes glossy, about 2-3 minutes.
- Add the fried chicken pieces back into the wok with the thickened sauce. Toss gently to coat the chicken evenly in the sauce and heat through for another minute.
- Plate the sauced General Tso’s chicken over warm jasmine rice and garnish with sliced green onions and whole dried chilies if desired. Serve immediately for best texture and flavor.
Notes
- Serve with jasmine rice for the best experience.
- Adjust spice level by modifying red pepper flakes and dried chili peppers.
- Make sure oil is hot enough before frying for crispy chicken.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying and Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 15g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg