General Tso's Chicken Classic (Print)
Crispy chicken coated in a sweet and spicy sauce for an easy, flavorful meal inspired by classic takeout favorites.
# Ingredients:
→ Chicken Preparation
01 -
3 to 4 boneless, skinless chicken breasts, cut into 2 cm cubes
02 -
2 large egg whites, beaten until frothy
→ Coating
03 -
95 grams plain flour
04 -
95 grams cornstarch, divided
05 -
0.5 teaspoon fine salt
06 -
0.5 teaspoon ground black pepper
→ Frying
07 -
120 millilitres vegetable oil
→ General Tso's Sauce
08 -
160 millilitres hoisin sauce
09 -
80 millilitres rice vinegar
10 -
80 millilitres low sodium soy sauce
11 -
50 grams brown sugar
12 -
3 teaspoons garlic, finely minced
13 -
1 teaspoon ground ginger
14 -
0.5 teaspoon red pepper flakes
15 -
2 teaspoons cornstarch
# Steps:
01 -
In a medium mixing bowl, whisk together hoisin sauce, rice vinegar, soy sauce, brown sugar, minced garlic, ground ginger, red pepper flakes, and 2 teaspoons of cornstarch until smooth. Set aside.
02 -
In a large ziplock bag, mix flour, 95 grams of cornstarch, salt, and pepper thoroughly.
03 -
In a separate bowl, toss chicken cubes thoroughly in beaten egg whites to coat evenly.
04 -
Using a slotted spoon, transfer chicken pieces from the egg whites, letting excess drip off, then add to the coating bag. Shake until well coated.
05 -
Heat oil in a large skillet over medium-high heat. Fry chicken in small batches, ensuring the pan is not overcrowded, until golden brown and fully cooked, about 4–6 minutes per batch. Remove with a slotted spoon and drain on a tray lined with paper towels.
06 -
Once all chicken is fried, wipe excess oil from the skillet. Pour the prepared sauce into the skillet. Bring to a simmer over medium heat, stirring until slightly thickened, about 2–3 minutes.
07 -
Add the fried chicken to the thickened sauce. Toss thoroughly to coat every piece evenly.
08 -
Serve immediately with steamed white or brown rice and garnish with sliced green onions if desired.
# Notes:
01 -
For optimized crispiness, ensure that the chicken is fried in small batches so the pieces do not steam in the pan.