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General Tsos Chicken

This General Tsos Chicken is irresistibly crispy and coated in a sweet, savory sauce with a perfect hint of spice.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Chinese-American
Keyword: Crispy, Easy, Spicy, Sweet and Savory, Takeout Style
Servings: 4 servings

Ingredients

Sauce Ingredients

  • 1/2 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons packed light-brown sugar
  • 1 1/2 cups low-sodium chicken broth

Chicken and Batter

  • 1 1/2 lbs boneless skinless chicken breasts diced into 1-inch pieces
  • 3 egg whites
  • 1 1/2 cups cornstarch
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • salt and white or black pepper as desired

Frying and Sautéing

  • 4 cups vegetable oil for frying
  • 1 tablespoon vegetable oil
  • 2 green onions sliced, greens and whites divided
  • 4 cloves garlic minced
  • 2 tablespoons fresh ginger finely grated
  • 1/2 teaspoon red pepper flakes or to taste

Instructions

Prepare the Chicken

  • Dice the chicken breasts into 1-inch pieces. Place in a large mixing bowl and add egg whites, a sprinkle of salt, and black or white pepper. Mix well to coat evenly.

Create the Batter

  • In a separate bowl, combine 1 1/2 cups cornstarch, all-purpose flour, and baking soda. Gradually add this mixture to the chicken, tossing until each piece is thoroughly coated.

Make the Sauce

  • Whisk together hoisin sauce, rice vinegar, low-sodium soy sauce, light-brown sugar, and chicken broth in a medium bowl. Set aside.

Fry the Chicken

  • Heat 4 cups vegetable oil in a frying pan or wok over medium-high heat. Fry battered chicken pieces in batches until golden and crispy, about 4-5 minutes per batch. Remove with slotted spoon and drain on paper towels.

Sauté Aromatics

  • In a clean pan, heat 1 tablespoon vegetable oil over medium heat. Add minced garlic, grated ginger, and sliced green onion whites. Sauté 1-2 minutes until fragrant.

Combine Chicken and Sauce

  • Pour prepared sauce into pan with aromatics. Simmer until slightly thickened. Add fried chicken and toss gently to coat. Sprinkle red pepper flakes to taste.

Garnish and Serve

  • Remove from heat. Garnish with sliced green onion greens. Serve over steamed rice or with preferred sides.

Equipment

  • Large Mixing Bowl
  • Whisk
  • Frying pan or wok
  • Slotted Spoon
  • Measuring Cups and Spoons
  • Cutting board and knife

Notes

  • Do not overcrowd the pan when frying to ensure crispy chicken.
  • Use gluten-free soy sauce and flour to make this recipe gluten-free.
  • Leftovers keep well refrigerated for up to 3 days; reheat on stovetop or oven to maintain crispiness.