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Crispy Better Than Takeout General Tso Chicken Recipe

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A quick and easy homemade General Tso chicken recipe featuring ultra-crispy chicken thighs coated in a flavorful, tangy, and slightly spicy sauce. Perfect for weeknights or casual gatherings, this dish delivers better-than-takeout taste with simple pantry ingredients.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1 large egg, beaten
  • Salt and pepper, to taste
  • Vegetable oil, for frying
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon chili paste or sriracha
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 cup water or chicken broth
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • Sliced green onions (for garnish)
  • Toasted sesame seeds (optional, for garnish)

Instructions

  1. Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
  2. Dip each piece of chicken into the beaten egg, then dredge thoroughly in cornstarch. For extra crunch, double-dip by repeating the egg and cornstarch step. Set aside on a plate.
  3. Pour vegetable oil into a skillet to about 1/2 inch depth and heat over medium-high heat until it reaches 350°F or a cornstarch flake sizzles on contact.
  4. Fry chicken pieces in batches for about 3-4 minutes per side or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
  5. In a separate bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, chili paste, garlic, ginger, and water or broth.
  6. Pour the sauce mixture into a clean skillet over medium heat. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens and turns glossy, about 2-3 minutes. Remove from heat.
  7. Add the crispy chicken pieces to the skillet with sauce and gently toss to coat evenly.
  8. Sprinkle sliced green onions and toasted sesame seeds over the top. Serve immediately over steamed rice or alongside stir-fried vegetables.

Notes

Pat chicken dry before coating for better crispiness. Fry in small batches to avoid soggy chicken. Toss chicken in sauce just before serving to keep crispiness. Sauce can be made ahead and stored up to 3 days. For gluten-free, use tamari and gluten-free cornstarch. Baking option available but less crispy.

Nutrition

Keywords: General Tso chicken, crispy chicken, homemade Chinese, easy dinner, weeknight recipe, sweet and spicy chicken, fried chicken, Asian sauce

Find it online: https://tomyumy.com/crispy-better-than-takeout-general-tso-chicken-recipe-easy-homemade-guide/