General Tso’s Crispy Chicken (Print-Friendly Version)

Crispy chicken tossed in a bold sauce—no deep frying needed. Quick, easy, and satisfying takeout favorite at home.

# What You’ll Need to Make This:

→ Chicken Preparation

01 - 450 g boneless skinless chicken thighs or breasts, cut into 2 cm pieces
02 - 1 tablespoon peanut oil or vegetable oil
03 - 1 egg, beaten
04 - 1/2 teaspoon salt
05 - 65 g cornstarch

→ Sauce

06 - 80 ml chicken stock or vegetable stock
07 - 2 tablespoons Chinkiang vinegar
08 - 2 tablespoons Shaoxing wine or dry sherry
09 - 1 tablespoon light soy sauce or regular soy sauce
10 - 1 tablespoon dark soy sauce or regular soy sauce
11 - 50 g sugar
12 - 1 tablespoon cornstarch

→ Stir-Fry

13 - 3 tablespoons peanut oil or vegetable oil
14 - 8 dried Chinese chili peppers
15 - 2 teaspoons minced ginger
16 - 4 garlic cloves, minced

# How to Prepare:

01 - In a small bowl, combine chicken or vegetable stock, Chinkiang vinegar, Shaoxing wine or dry sherry, light and dark soy sauces, sugar, and 1 tablespoon cornstarch. Whisk until well incorporated and set aside.
02 - In a large bowl, toss chicken pieces with 1 tablespoon vegetable oil and 1/2 teaspoon salt. Allow to marinate for 10 to 15 minutes.
03 - Add beaten egg to the marinated chicken and mix to coat. Sprinkle 65 g cornstarch over chicken and stir until chicken is evenly coated with a slightly uneven layer, leaving some dry cornstarch.
04 - Heat 3 tablespoons oil in a heavy skillet over high heat until nearly smoking. Add the coated chicken pieces in a single layer. Sear undisturbed for 2 to 3 minutes, or until the underside is golden. Flip and brown the opposite side, 2 to 3 minutes. Transfer chicken to a plate.
05 - Remove skillet from heat for 2 to 3 minutes to cool slightly. Return to medium heat with 1–2 tablespoons oil remaining. Add dried chili peppers, minced garlic, and ginger. Stir-fry until fragrant.
06 - Stir the prepared sauce to ensure cornstarch is fully dissolved. Pour sauce into pan and stir constantly until thickened enough that a spatula leaves a clear trail on the pan.
07 - Return chicken pieces to the pan. Toss to coat evenly in the sauce for about 30 seconds. Transfer immediately to a serving plate and serve hot as a main dish.

# Extra Tips:

01 - For gluten-free preparation, substitute tamari or coconut aminos for soy sauces, dry sherry for Shaoxing wine, and rice vinegar for Chinkiang vinegar.
02 - Use dried Chinese or Korean chili peppers to impart aroma; increase spiciness by halving the peppers or adding cayenne.

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