This General Tso chicken is a tasty Asian-inspired dish featuring breaded chicken tossed in a tasty spicy sauce.
Prep Time45 minutesmins
Cook Time15 minutesmins
Total Time1 hourhr
Course: Main Course
Keyword: General Tso Chicken recipe
1½poundschicken breast,cut into 1-inch pieces
1teaspooncoarse black pepper
1teaspooncoarse sea salt
vegetable oil,for frying
1tablespoonminced fresh ginger
¼cuplight soy sauce
1tablespoonrice vinegar,or mirin
½cupsweet chili sauce
2tablespoonslight brown sugar
1tablespooncornstarch,dissolved in 1 tablespoon water
Sesame seeds,for garnish
Green onions,for garnish
Heat at least 3 inches of oil in a Dutch oven until it reaches 370°F. It takes 10 to 15 minutes to heat the oil.
Prepare the chicken while the oil is heating. In one bowl, mix together the paprika, black pepper, sea salt, and flour.
In a second bowl, whisk together the buttermilk, egg, and sriracha.
Batter the chicken pieces by dipping them first into the flour mixture, then into the buttermilk mixture, and one more time into the flour mixture. Set the battered chicken on a separate plate.
When the oil has reached 370°F, place several battered chicken pieces into the oil. Cook for 2 to 3 minutes or until the batter is golden brown. Lift the chicken from the oil with a slotted spoon and place it on several sheets of paper towels to soak up the excess oil. Continue cooking the chicken in batches until you have cooked all the chicken.
In a small saucepan, heat 1 tablespoon of sesame oil. Sauté the ginger and garlic for 1 to 2 minutes until very fragrant and beginning to brown just a bit.
Add soy sauce, water, rice vinegar, hoisin, chili sauce, and brown sugar to the saucepan and whisk until smooth. Simmer for a few minutes to thicken the sauce.
To thicken the sauce more, whisk some or all of the cornstarch mixture into the sauce and simmer while stirring until desired consistency is reached.
Place the cooked chicken into a large mixing bowl. Pour the glaze over the chicken and toss until all of the chicken is nicely coated with the glaze.
Top with green onions and sesame seeds and serve immediately.
Keep the oil temperature as even as possible. Frying is most successful between 350 to 375°F. A Dutch oven will help maintain a steady temperature and hold the heat.
Taste the glaze as it’s simmering, and adjust the flavors as you like. Sriracha and the sweet chili sauce add spice. The chili sauce, hoisin, and brown sugar all add sweetness. The soy sauce and rice vinegar add saltiness and zing.
Adding a cornstarch slurry helps to thicken your tangy sauce if you find it too runny.