Crispy General Tso's Chicken Ready in Just 30 Minutes

Enjoy making Crispy General Tso's Chicken at home in just 30 minutes for a healthier takeout alternative.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Chinese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Boneless Skinless Chicken Thighs Substitute with chicken breast if preferred.
3 tablespoons Soy Sauce Use light soy sauce for a balanced flavor.
1 tablespoon Shaoxing Wine Optional; can replace with dry sherry if unavailable.
1/2 cup Cornstarch Do not substitute with flour.
1 cup Neutral Oil (Peanut, Vegetable, or Canola) For shallow frying.

For the Sauce

1/4 cup Hoisin Sauce Must-have for authentic flavor.
2 tablespoons Brown Sugar Dark or light can be used interchangeably.
2 tablespoons Rice Vinegar Don’t substitute with other vinegars as flavors differ.
1 teaspoon Toasted Sesame Oil An essential finishing touch for flavor.
1 tablespoon Chili Paste or Sambal Oelek Adjust based on spice preference.
1/2 cup Low-Sodium Chicken Broth Use vegetable broth for a vegetarian option.
2 cloves Garlic Finely grated for best results.
1 inch Ginger Finely grated for best results.
1 teaspoon Red Pepper Flakes Optional; adjust according to heat preference.
2 whole Dried Red Chiles Optional; adjust according to heat preference.

For Garnish

2 tablespoons Scallions Adds freshness and color to the dish.
1 tablespoon Toasted Sesame Seeds Provides a delightful crunch.

Equipment

mixing bowl
skillet
Wire rack

Method

Step-by-Step Instructions for Crispy General Tso's Chicken

In a mixing bowl, combine the boneless skinless chicken thighs with soy sauce and optional Shaoxing wine. Toss to coat thoroughly, ensuring each piece is evenly submerged in flavor. Allow the chicken to marinate for about 10 minutes.
While the chicken is marinating, whisk together all the sauce ingredients in a separate bowl. Set this sauce mixture aside to thicken later during cooking.
Remove each chicken piece from marinade and dredge it evenly in cornstarch. In a large skillet, heat about 1 inch of neutral oil to medium-high heat (aim for 350°F) and fry the chicken for 3-4 minutes per side, or until golden and crispy.
After removing the fried chicken, drain excess oil from the skillet, add garlic, ginger, and red pepper flakes; sauté until fragrant, then pour in the prepared sauce mixture and simmer for 1-2 minutes to thicken.
Quickly add the crispy fried chicken back into the skillet with the sauce. Toss for about 30 seconds, ensuring each piece is well-coated with sauce. Serve immediately over jasmine rice, garnished with scallions and sesame seeds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 500mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Fry in batches to avoid overcrowding, and maintain oil temperature for even frying. Separate sauce from chicken until just before serving to keep the coating crispy.

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