Crispy General Tso’s Chicken
This version of General Tso's is thinly sliced, crispy, sweet, tangy and spicy! Not to mention extra saucy! One of my favorite Chinese meals is General Tso's. However, getting it delivered results in soggy chicken, making you long for that crispiness you get at the restaurant. You may find this thin crispy version chicken called Amazing Chicken at some restaurants.
I have spent months mastering this delicious sauce, and I learned a couple tricks. Most recipes call for chicken stock or chicken bouillon. I found this added too much saltiness and a fake chicken flavor I didn't want. If you have high quality chicken stock you could use that, but I simply just add water. Another trick is to use fresh garlic and ginger, slicing them both very thin. I find that those frozen ginger cubes don't add the same spiciness that fresh does, as well s the flavor from biting into it.
Skip the takeout and give this recipe a try!
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- 2 Chicken Breasts (Sliced thinly)
- 1/2 cup All purpose flour
- 1/2 cup Corn Starch
- 2 Eggs
- 1 tbsp Water
- 1/2 cup Water
- 1 tsp Ketchup
- 1 tbsp Sweet soy
- 1/4 cup Soy sauce
- 1 tsp Oyster sauce
- 1 tsp Hoisin sauce
- 1 tsp Sugar
- 1 tsp Sherry vinegar
- 1 clove Garlic
- 1 tbsp Ginger (Sliced)
- 1 tsp Corn starch
- 1 Sprinkle of msg
- 6-12 Dried chili peppers (optional)
- Prepare the Sauce
In a small bowl mix together the sauce, adding the cornstarch at the end. Set aside until ready to use.
You can even make extra and freeze some! - Bread the chicken
In one bow add the egg and water, whisk to combine. In a separate bowl combine the flour and cornstarch, mixing to combine.
Thinly slice the chicken breast then dip each piece into the egg mixture followed by the flour mixture. Let chicken dry for a few minutes before frying.
- Fry the chicken
In a fry pan add vegetable, canola or peanut oil and bring to 325 F. Fry a few pieces of chicken at a time, being careful not to overcrowd the pan. Timing will depend on how thick your chicken is, it is done when it is golden brown and internal temperature is 165F. For me, this takes around 2 minutes per side.
- Cook the sauce
In a wok set over high heat add the thinly sliced garlic and ginger along with a tablespoon of oil. Cook for 30 seconds then add the sauce. It is ready once it thickens up, around 60 seconds.
If using dried chili peppers you can add them with the garlic and ginger. - Final assembly
Add the cooked chicken to the wok with the sauce. Toss to coat and cook for a minute. Serve over your favorite rice!