A sweet, savory, and slightly spicy takeout favorite featuring crispy fried chicken chunks tossed in a bold General Tso's glaze made with garlic, ginger, and dried red chilies.
Ingredients
Chicken & Batter: Cubed chicken thighs or breast, cornstarch, soy sauce, 1 egg, and white pepper.
General Tso's Sauce: Soy sauce, rice vinegar, hoisin sauce, brown sugar, chicken broth, and cornstarch (for thickening).
Aromatics: Minced garlic, freshly grated ginger, and whole dried red chilies.
Cooking & Garnish: Vegetable oil for frying, sesame seeds, and chopped green onions.
Instructions
Marinate and Batter the Chicken:
In a bowl, toss the cubed chicken pieces with a splash of soy sauce, a pinch of white pepper, and a beaten egg.
Dredge the chicken pieces generously in cornstarch until each piece is fully and evenly coated.
Fry until Extra Crispy:
Heat oil in a deep pan or wok.
Fry the battered chicken chunks in batches for about 4 to 5 minutes until they turn a deep golden brown and get incredibly crunchy. Remove and let them drain.
Make the Glaze:
In a small bowl, whisk together the ingredients for the sauce: soy sauce, rice vinegar, hoisin sauce, brown sugar, chicken broth, and a teaspoon of cornstarch.
Heat a tablespoon of oil in a clean wok over medium heat. Add the minced garlic, ginger, and dried red chilies. Stir-fry for about 30 seconds until highly aromatic.
Thicken and Toss:
Pour the sauce mixture into the wok with the aromatics and bring it to a simmer. Let it cook for a minute until it starts to bubble and thicken into a glossy glaze.
Toss the crispy fried chicken pieces straight into the sauce, stir-frying quickly on high heat so every piece gets beautifully coated.
Garnish with a handful of toasted sesame seeds and chopped green onions, and serve immediately over a steaming bowl of rice!