General Tso’s Chicken Homemade (Print-Friendly Version)
Crispy golden chicken with a sweet, spicy glaze—this homemade dish brings iconic Asian flavors to your table.
# What You’ll Need to Make This:
→ Chicken Preparation
01 -
3–4 boneless, skinless chicken breasts, cut into 2 cm cubes
02 -
2 large egg whites, lightly beaten
→ Breading Mixture
03 -
90 g plain flour
04 -
90 g cornstarch
05 -
0.5 teaspoon fine salt
06 -
0.5 teaspoon ground black pepper
→ Frying
07 -
120 ml vegetable oil
→ Sauce
08 -
160 ml hoisin sauce
09 -
80 ml rice vinegar
10 -
80 ml low sodium soy sauce
11 -
55 g light brown sugar
12 -
3 teaspoons minced garlic
13 -
1 teaspoon ground ginger
14 -
0.5 teaspoon red pepper flakes
15 -
2 teaspoons cornstarch
# How to Prepare:
01 -
Whisk together hoisin sauce, rice vinegar, soy sauce, light brown sugar, minced garlic, ground ginger, red pepper flakes, and 2 teaspoons cornstarch in a medium bowl until well combined. Set aside.
02 -
Combine flour, cornstarch, fine salt, and black pepper in a large sealable bag. Shake thoroughly to blend.
03 -
Place chicken cubes in a bowl and add beaten egg whites. Toss to coat evenly.
04 -
With a slotted spoon, transfer chicken from the egg whites, allowing excess to drip off, and place into the breading mixture. Seal the bag and shake until all pieces are coated.
05 -
Heat vegetable oil in a large skillet over medium-high heat. Fry chicken in batches, ensuring the pan is not crowded, until pieces are golden and cooked through, about 5–7 minutes per batch. Transfer to a tray lined with paper towels.
06 -
Carefully wipe excess oil from the skillet. Pour in the prepared sauce and simmer over medium heat until it thickens slightly, about 2–3 minutes.
07 -
Add the fried chicken to the skillet and toss until thoroughly coated with sauce. Serve immediately with steamed white or brown rice and garnish with sliced green onions if desired.
# Extra Tips:
01 -
For extra crispiness, ensure chicken is fried in small batches and not crowded in the pan.