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Plate of crispy Chinese chicken garnished with sesame seeds and green onions, served with white rice.
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5 from 1 vote

Crispy Chinese Chicken

You can make this Crispy Chinese Chicken in 20 minutes inspired by the famous Chinese takeout General Tso Chicken sauce that you can't get enough of! The chicken is crispy from the skin and the sauce is tangy, spicy and umami from the soy sauce.
Prep Time5 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Asian Fusion, Chinese
Servings: 2 people
Calories: 116kcal
Author: Dana Rao

Ingredients

  • 2 chicken thigh with skin on boneless
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • 1 tablespoon neutral oil

Sauce

  • 2 cloves garlic chopped
  • 2 inch ginger skin peeled and sliced
  • 2 green onions chopped 3 inch lengthwise
  • 1 tablespoon shaoxing cooking wine optional
  • 1 tablespoon soy sauce
  • ½ tablespoon rice vinegar
  • 1 tablespoon oyster sauce
  • ½ teaspoon sugar
  • 1 cup water
  • 1 tablespoon cornstarch

Garnish

  • green onions thinly sliced
  • sesame seeds

Instructions

  • Chop garlic cloves and green onions. Then, slice some ginger.
  • Dry chicken thighs with a paper towel to ensure it is dry. Add some salt and white pepper on both sides.
  • Heat pan on medium heat. When it is hot, add some neutral oil. Then, add the chicken (skin side down) on the pan gently. Fry for 5 minutes on each side until both sides are golden.
  • Once the chicken is done set it aside, so the chicken skin remains crispy. You may cut it up in smaller pieces if you like.
  • Using the same pan on medium fry the dried chili peppers. Fry for one minute and ensure the peppers get a dark red.
  • Then, add garlic, ginger, and green onions. Fry for one minute.
  • (optional) Add some shaoxing cooking wine to the pan.
  • Mix soy sauce, rice vinegar, oyster sauce, sugar, water and corn starch.
  • Turn heat to low medium. Stir the slurry sauce as the cornstarch is all at the bottom. Then, add the slurry sauce to the pan and continually to mix together so the sauce is not clumpy.
  • To serve, pour the sauce on top of the chicken and enjoy while crispy. Eat with some steamed vegetables and white rice to soak up the sauce.

Notes

Expert Tips

  • Pour the sauce at the end to ensure the chicken skin stays crispy!
  • When making the cornstarch slurry, you need to mix it prior to adding in the pan. Then, mix it quickly in the pan to avoid clumps in your sauce.
  • To ensure your chicken skin gets crispy and doesn't burn, make sure the heat is at medium. If the heat is too high, the skin will burn.

Nutrition

Calories: 116kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 1921mg | Potassium: 101mg | Fiber: 1g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg