Crispy Deep Fried General Tso's Chicken
A classic Chinese American dish, deep fried for extra crispiness. This homemade version balances sweet, spicy, and tangy flavors with a delightful crunch.
Equipment
- 1 deep fryer
- 1 Mixing bowl large
- 1 saucepan
Ingredients
Chicken and Coating
- 1.5 lbs boneless skinless chicken thighs, cut into pieces
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
Glaze
- 1/4 cup soy sauce
- 3 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 2 cloves garlic minced
- 1 tbsp ginger minced
- 1/4 cup sugar
Instructions
Preparation
- Cut chicken thighs into bite-sized pieces. In a mixing bowl, combine cornstarch, flour, salt, and pepper. Coat chicken pieces in the mixture.
- Combine soy sauce, rice vinegar, hoisin sauce, garlic, ginger, and sugar in a saucepan. Simmer until slightly thickened.
- Heat oil in a deep fryer to 350°F. Fry chicken in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels.
Serving
- Toss fried chicken with the glaze until well coated. Serve hot, garnished with sesame seeds and chopped green onions.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F until warm.
Notes
Pro Tips: Ensure chicken is dry before coating for a crispier result. Use fresh oil for frying. Let the glaze cool slightly before tossing with chicken.
Ingredient Substitutions: Use chicken breast instead of thighs for a leaner option. For a gluten-free version, use gluten-free soy sauce and cornstarch.
How to Serve: Serve with steamed jasmine rice or sautéed vegetables.
Storage & Freshness: Store leftovers in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare the glaze in advance and store in the refrigerator for up to 3 days.
Ingredient Substitutions: Use chicken breast instead of thighs for a leaner option. For a gluten-free version, use gluten-free soy sauce and cornstarch.
How to Serve: Serve with steamed jasmine rice or sautéed vegetables.
Storage & Freshness: Store leftovers in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare the glaze in advance and store in the refrigerator for up to 3 days.