Description
Enjoy a healthier and more delicious homemade version of the classic takeout favorite, General Tso’s Chicken! This recipe delivers perfectly crispy chicken coated in a sweet, spicy, and savory chili honey glaze.
Ingredients
Scale
- 500 g chicken thighs, cut into 1-inch pieces
- 60 g all-purpose flour
- 60 g cornstarch, plus 8 g for sauce
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp white pepper
- 120 ml cold water
- 750 ml vegetable oil
- 60 ml low-sodium soy sauce
- 30 ml rice vinegar
- 30 ml water
- 30 g sugar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2.5 ml chili oil (or ¼ tsp red pepper flakes)
- 30 ml light honey
- 5 ml toasted sesame oil
- 60 ml cold water & 8 g cornstarch (slurry)
- 9 g toasted sesame seeds
- 2 scallions, sliced
- 30 ml chili honey glaze (reserved)
Instructions
- Prepare Chicken: Dry chicken pieces thoroughly.
- Make Batter: Whisk flour, cornstarch, baking powder, salt, and pepper with cold water.
- Heat Oil: Heat oil to 180°C (350°F).
- Fry Chicken: Coat chicken in batter and fry in batches until golden brown.
- Drain Chicken: Place fried chicken on a wire rack.
- Make Glaze: Combine sauce ingredients and simmer until sugar dissolves.
- Thicken Glaze: Add cornstarch slurry to sauce and cook until glossy.
- Coat Chicken: Toss fried chicken with glaze.
- Plate & Garnish: Arrange chicken, drizzle with glaze, and garnish.
- Serve: Serve immediately with rice or noodles.
Notes
For extra crispiness, consider double frying the chicken. Adjust chili oil to your spice preference. Using chicken thighs ensures a juicier result.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 150g
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 100 mg