Description
A homemade version of General Tso’s chicken that is shatteringly crispy, perfectly balanced with sweet, spicy, and savory flavors, and ready in under 45 minutes. This recipe uses a double-dredge technique to ensure the coating stays crunchy even after tossing in the sauce.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 large egg
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- Vegetable or canola oil for frying
- 1/4 cup unseasoned rice vinegar
- 3 tablespoons low-sodium soy sauce
- 1/2 cup low-sodium chicken broth
- 1/3 cup white granulated sugar
- 1 tablespoon ketchup
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 6–8 whole dried red chilies
- 1 tablespoon cornstarch (for sauce thickening)
Instructions
- Cut chicken thighs into 1.5-inch bite-sized pieces and pat dry with paper towels.
- In a bowl, combine chicken with egg, Shaoxing wine, 1 teaspoon salt, and 1/2 teaspoon white pepper. Toss to coat and marinate for 10-15 minutes.
- Place cornstarch in a shallow bowl. Remove chicken from egg mixture, letting excess drip off, then toss each piece in cornstarch, pressing gently to coat. Shake off excess.
- Optional: Let coated chicken sit on a wire rack for 5 minutes to help the crust adhere.
- Heat 2 inches of neutral oil in a large skillet or wok to 350°F (175°F).
- Fry chicken in batches for 3-4 minutes per batch until golden brown and cooked through (internal temp 165°F). Do not overcrowd the pan.
- Remove chicken to a wire rack set over a baking sheet to drain.
- In a small bowl, whisk together rice vinegar, soy sauce, chicken broth, sugar, ketchup, and 1 teaspoon cornstarch.
- Heat 1 tablespoon oil in a clean wok or skillet over medium heat. Add dried chilies and stir-fry for 30 seconds until fragrant.
- Add minced garlic and ginger; cook for another 30 seconds until aromatic.
- Pour in the sauce mixture and stir constantly for 1-2 minutes until thickened and glossy.
- Add fried chicken to the wok and toss vigorously to coat evenly in the sauce.
- Serve immediately over steamed jasmine rice.
Notes
For extra crispiness, use the double fry method: fry at 325°F for 3 minutes, rest for 5 minutes, then fry again at 375°F for 1-2 minutes. Do not microwave leftovers as it makes the coating soggy; reheat in an air fryer or skillet. The sauce can be made ahead and stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 25
- Sodium: 800
- Fat: 28
- Carbohydrates: 65
- Protein: 35
Keywords: General Tso's chicken, homemade Chinese food, crispy chicken, spicy chicken, takeout copycat, weeknight dinner, Asian recipes