General Tso's Chicken (Crispy)
I spent real money on takeout General Tso's for years before I learned I could make it crispier at home. The first time I pulled a batch from my own skillet — shatteringly crispy battered chicken in a sticky, sweet-spicy sauce that was better than anything delivered in a paper container — I felt simultaneously proud and annoyed at all the money I'd wasted. The delivery guy lost a loyal customer that day.
Ingredients
For the Chicken
- 1.5 pounds boneless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup flour
- 1 egg
- 2 tablespoons soy sauce
- Salt and pepper
- Vegetable oil for frying
For the Sauce
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons sugar
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch + 2 tablespoons water slurry
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6-8 dried red chillies for flavour, not extreme heat
- 2 green onions, sliced
Method
Batter the Chicken
- Toss chicken pieces with soy sauce. In a bowl, mix cornstarch, flour, salt, and pepper. Beat in the egg with a splash of water to make a thick batter. Coat the chicken pieces thoroughly.
Double-Fry
- Heat 1-2 inches of oil to 175C / 350F. Fry chicken in batches for 3-4 minutes until light golden. Remove and drain on paper towels. Let them rest 5 minutes while you heat the oil to 190C / 375F. Fry again for 2-3 minutes until deep golden and shattering-crispy. The double-fry is the technique that changes everything — the first fry cooks the chicken through, the second fry crisps the batter into an armour that holds up against the sauce. Same technique as dragon chicken because physics doesn't change between cuisines.
Make the Sauce
- In a clean wok or skillet, heat a tablespoon of oil over medium heat. Add dried chillies, garlic, and ginger — stir for 30 seconds until fragrant and the chillies darken slightly. Add soy sauce, rice vinegar, sugar, hoisin, and sesame oil. Stir until the sugar dissolves. Add the cornstarch slurry and stir until the sauce thickens into a glossy, sticky glaze — about 1 minute.
Toss and Serve
- Add the crispy chicken to the sauce. Toss rapidly for 30 seconds — every piece should be coated in the glossy, sticky-sweet sauce. The coating will hold its crunch for a few minutes, so move fast. Top with sliced green onions and sesame seeds. Serve over steamed rice immediately.