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Crispy General Tsos Chicken

Crispy General Tsos Chicken: 7 Secrets to Perfect Flavor

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  • Author: Anna
  • 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

Scale
  • 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

  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.
  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.
  3. Toss the cut chicken pieces in the batter, ensuring each piece is evenly coated to achieve the perfect crispy texture upon frying.
  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.
  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.
  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.
  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.
  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.

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

Find it online: https://chroka.com/crispy-general-tsos-chicken/