General Tsos Chicken Crispy (Print version)

Crispy fried chicken glazed in a sweet, tangy, mildly spicy sauce with Chinese-inspired flavors.

# What you’ll need:

→ Chicken Preparation

01 - 1.3 lb boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 2 large eggs
03 - 1 tbsp soy sauce
04 - 1 tsp sesame oil
05 - ¼ tsp white pepper
06 - 1 cup cornstarch
07 - ½ cup all-purpose flour
08 - Vegetable oil for deep-frying

→ Sauce

09 - ½ cup chicken broth
10 - 3 tbsp soy sauce
11 - 2 tbsp rice vinegar
12 - 2 tbsp hoisin sauce
13 - 3 tbsp sugar
14 - 1 tbsp cornstarch
15 - 1 tbsp water (for slurry)
16 - 2 tsp sesame oil
17 - 1 tbsp Chinese Shaoxing wine (optional)

→ Stir-fry & Garnish

18 - 2 tbsp vegetable oil
19 - 3 cloves garlic, minced
20 - 2 tsp fresh ginger, grated
21 - 6 to 8 dried red chilies or 1 to 2 tsp chili flakes, to taste
22 - 2 spring onions, sliced
23 - Steamed white rice for serving
24 - Toasted sesame seeds for garnish

# Steps:

01 - In a large bowl, whisk together eggs, 1 tbsp soy sauce, 1 tsp sesame oil, and white pepper. Add chicken pieces, tossing to coat thoroughly.
02 - Combine cornstarch and all-purpose flour in a shallow bowl. Dredge each chicken piece in the mixture, shaking off any excess.
03 - Heat vegetable oil in a deep pan or wok to 350°F. Fry chicken in batches until golden and crispy, about 4 to 5 minutes per batch. Drain on paper towels or a wire rack.
04 - In a small bowl, mix chicken broth, soy sauce, rice vinegar, hoisin sauce, sugar, 2 tsp sesame oil, and Shaoxing wine if using. Stir cornstarch with 1 tbsp water to form a slurry, then add to the sauce mixture.
05 - Heat 2 tbsp vegetable oil in a clean wok or skillet over medium heat. Add dried chilies, garlic, and ginger. Stir-fry for about 1 minute until fragrant.
06 - Pour in the prepared sauce mixture and cook, stirring, until thickened and glossy, approximately 2 to 3 minutes.
07 - Add the fried chicken to the sauce and toss until pieces are evenly coated.
08 - Serve immediately over steamed white rice, garnished with sliced spring onions and toasted sesame seeds.

# Cooking tips:

01 -
  • The sauce is pure umami magic—sticky, glossy, and nothing like the corn-syrup versions from delivery bags.
  • Chicken thighs stay ridiculously juicy after frying, not dry like breast meat tends to be.
  • The whole thing comes together in under an hour, so weeknight dinner wins are completely within reach.
02 -
  • The cornstarch-water slurry prevents lumpy sauce; whisk it smooth before it hits the heat, or you'll regret it.
  • Don't skip draining the fried chicken—excess oil on the coating makes the final dish greasy and heavy.
  • If your sauce breaks or becomes too thick, add a splash of broth and whisk; if it's too thin, mix another small slurry and stir it in.
03 -
  • If deep-frying feels intimidating, you can bake the coated chicken at 200°C (400°F) for 15 minutes until crispy, then toss it in the sauce—it won't be quite as crackling, but it's delicious and less oil-heavy.
  • The oil temperature is non-negotiable; use a thermometer rather than guessing, or the coating will either be pale and greasy or burnt on the outside and raw inside.
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