Best General Tso Chicken (Printable Version)
Crispy chicken tossed in a flavorful spicy-sweet glaze with garlic and ginger notes.
# What You'll Need:
→ Chicken and Coating
01 -
1.5 pounds boneless skinless chicken breast, cut into 1-inch pieces
02 -
1 teaspoon paprika
03 -
1 teaspoon coarse black pepper
04 -
1 teaspoon coarse sea salt
05 -
2 cups all-purpose flour
06 -
1 cup buttermilk
07 -
1 large egg
08 -
2 teaspoons sriracha
09 -
Vegetable oil, for frying
→ Glaze
10 -
2 tablespoons sesame oil
11 -
2 tablespoons minced fresh ginger
12 -
6 garlic cloves, minced
13 -
0.5 cup light soy sauce
14 -
1 cup water
15 -
2 tablespoons rice vinegar or mirin
16 -
4 tablespoons hoisin sauce
17 -
2 cups sweet chili sauce
18 -
4 tablespoons light brown sugar
19 -
4 tablespoons cornstarch dissolved in 2 tablespoons water
20 -
Sesame seeds, for garnish
21 -
Green onions, sliced, for garnish
# Step-by-Step Guide:
01 -
Fill a Dutch oven with at least 3 inches of vegetable oil and heat to 370°F, approximately 10 to 15 minutes.
02 -
Combine paprika, black pepper, sea salt, and flour in a bowl. In a separate bowl, whisk buttermilk, egg, and sriracha until smooth.
03 -
Dip chicken pieces first into the flour mixture, then into the buttermilk mixture, then back into the flour mixture. Set aside on a plate.
04 -
When oil reaches 370°F, fry chicken pieces in batches for 2 to 3 minutes until golden brown. Drain on paper towels to remove excess oil.
05 -
Heat 1 tablespoon sesame oil in a saucepan over medium heat. Sauté minced ginger and garlic for 1 to 2 minutes until fragrant and lightly browned.
06 -
Add soy sauce, water, rice vinegar or mirin, hoisin sauce, sweet chili sauce, and brown sugar to the saucepan. Whisk to combine and simmer until slightly thickened.
07 -
Bring glaze to a slow boil, then whisk in the cornstarch slurry gradually until desired thickness is achieved.
08 -
Place fried chicken in a large bowl and toss with the glaze until fully coated.
09 -
Sprinkle with sesame seeds and sliced green onions. Serve immediately over steamed rice.
# Additional Notes:
01 -
Ensure the oil temperature is maintained at 370°F for optimal crispiness.