General Chicken Recipe
This is how to make crunchy chicken with general tso sauce. The sauce is spicy, savory, sour, and sweet which makes this a very flavorful meal!
Servings: 6 people
Calories: 549kcal
Ingredients
chicken marinade:
- 1.5 pounds chicken thigh (skin-less) cut in 1 inch pieces
- 1 inch ginger thinly sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon chicken bouillon
- 1½ tablespoon olive oil
- 1 egg beaten
- 1 tablespoon all-purpose flour
fry chicken:
- 1 cup corn starch
- 3-4 cups corn oil to fry chicken
sauce:
- 1 teaspoon red pepper flakes add more if you like extra spicy
- 1 garlic clove finely minced
- ½ tablespoon hoisin sauce
- ½ tablespoon ketchup
- 2 tablespoon rice vinegar
- 1 tablespoon soy sauce
- ½ tablespoon oyster sauce
- 1 teaspoon sugar
- ½ cup water
- 1½ teaspoon corn starch
- 1 tablespoon avocado oil
- 6-7 dried chilis
garnish
- green onion thinly sliced
- sesame seeds
Instructions
Marinate Chicken
- Cut chicken thigh in 1 inch pieces and slice ginger. In a large bowl, marinate the chicken thigh with sliced ginger, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon chicken bouillon, 1.5 tablespoons shaoxing cooking wine, and 1 tablespoon olive oil. Mix together.1.5 pounds chicken thigh (skin-less), 1 inch ginger, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon chicken bouillon
- Beat one egg and add to the chicken marinade. Mix 1 tablespoon flour in the chicken. Mix together and this will help create the batter for chicken.1½ tablespoon olive oil, 1 egg
- Add 1 cup corn starch on a plate. Coat the chicken in the corn starch. The trick is to gently press the chicken in the corn starch. This is how my dad creates a crunchier coating at his Chinese restaurant!1 cup corn starch
- Let the corn starch chicken rest for 10-15 minutes. This will ensure that the cornstarch doesn’t fall off during the frying process. While its resting, heat 3-4 cups of oil in a pot on medium heat. To check if the oil is hot enough, add your chopstick and if there are small bubbles forming, its ready!3-4 cups corn oil
Fry Chicken
- Fry the chicken for 5 minutes in small batches (I did 4 batches) to ensure that the chicken is extra crunchy. If you fry a lot at once, this will activate more steam from the chicken and makes for less crunchy chicken.
- After frying, rest chicken on a rack or a paper towel to get off excess oil.
Make Sauce
- To make the General Tso sauce, add 1 teaspoon red pepper flakes (add more if you like extra spicy!), 1 finely minced garlic clove, ½ tablespoon hoisin sauce, ½ tablespoon ketchup, 2 tablespoon rice vinegar, 1 tablespoon soy sauce, ½ tablespoon oyster sauce, 1 teaspoon sugar, ½ cup water, and 1.5 teaspoon corn starch. Mix together until corn starch is dissolved.1 teaspoon red pepper flakes, 1 garlic clove, ½ tablespoon hoisin sauce, ½ tablespoon ketchup, 2 tablespoon rice vinegar, 1 tablespoon soy sauce, ½ tablespoon oyster sauce, 1 teaspoon sugar, ½ cup water, 1½ teaspoon corn starch
- Heat pan on medium heat. Once hot, add 1 tablespoon avocado oil or corn oil and fry dried chilis for 1 minute until the peppers darken. Do a quick stir of the sauce to mix in the cornstarch and add sauce to the pan. It will start bubbling and thickening. Cook sauce for 1 minute max.6-7 dried chilis, 1 tablespoon avocado oil
- Coat chicken with sauce and eat the General Tso chicken with some hot white rice for a delicious and savory meal!green onion, sesame seeds
Nutrition
Calories: 549kcal | Carbohydrates: 24g | Protein: 23g | Fat: 39g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 753mg | Potassium: 325mg | Fiber: 1g | Sugar: 2g | Vitamin A: 305IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 1mg