Crispy General Tso's Chicken With Rice

Crispy General Tso's Chicken With Rice delivers tender, bite-sized chicken fried to an ultra-crunchy crust, then tossed in a bold, glossy sweet-and-savory chili sauce.

Served over hot, fluffy steamed rice, this takeout-style classic hits every savory, spicy, and tangy note in just about 30 minutes.

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 4

Ingredients

For the Chicken:

• 1.5 lbs (700g) boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces

• 1 large egg, lightly beaten

• 2 tbsp soy sauce

• 1 tbsp Shaoxing wine (or dry sherry)

• 1/2 cup cornstarch

• High-smoke-point oil for frying (peanut, canola, or vegetable)

For the Sauce:

• 3 tbsp soy sauce

• 2 tbsp hoisin sauce

• 2 tbsp rice vinegar

• 3 tbsp brown sugar

• 1 tbsp tomato paste or ketchup

• 1/3 cup low-sodium chicken broth (or water)

• 1 tbsp cornstarch

Aromatics & Garnish:

• 4 cloves garlic, finely minced

• 1 tbsp fresh ginger, grated

• 6–8 whole dried red chilies

• 1/4 cup roasted peanuts

• 3 green scallions, sliced (separate white and green parts)

• 1 tsp toasted sesame oil

• 1 tbsp toasted white sesame seeds

To Serve:

• 3 to 4 cups freshly steamed jasmine or long-grain white rice

Instructions

1. Marinate the chicken: In a medium bowl, whisk together the beaten egg, 2 tablespoons of soy sauce, and Shaoxing wine. Toss in the cut chicken pieces until well coated. Let sit for 10 minutes at room temperature while preparing the remaining ingredients.

2. Dredge in cornstarch: Add the cornstarch directly into the bowl with the chicken (or dredge each piece individually). Toss thoroughly until each chunk is completely coated in a thick, dry-ish paste.

3. Mix the sauce: In a small bowl, whisk together the soy sauce, hoisin, rice vinegar, brown sugar, tomato paste, chicken broth, and 1 tablespoon of cornstarch until smooth. Set aside near the stovetop.

4. Fry until crisp: Heat about 1/2 inch of oil in a wide skillet, deep wok, or Dutch oven over medium-high heat until it reaches 375°F (190°C). Working in batches to avoid crowding, drop the chicken pieces in and fry for 4 to 5 minutes, flipping occasionally, until golden-brown and intensely crunchy. Transfer to a paper-towel-lined plate or wire rack.

5. Sauté the aromatics: Pour off all but 1 tablespoon of oil from the skillet or wok. Set the pan back over medium heat. Add the minced garlic, ginger, the white parts of the sliced scallions, and the whole dried chilies. Stir-fry constantly for 30 to 45 seconds until fragrant, taking care not to burn the garlic.

6. Thicken the sauce: Give the sauce mixture a quick stir to lift any settled starch, then pour it into the hot pan. Bring it to a simmer, stirring constantly for 1 to 2 minutes until it thickens into a rich, glossy glaze.

7. Toss and assemble: Immediately drop the fried chicken pieces into the skillet along with the roasted peanuts. Toss vigorously for about 30 seconds so every piece is evenly coated without losing its crunch. Remove from heat and drizzle with sesame oil.

8. Serve: Spoon warm steamed rice into shallow bowls and pile the chicken generously on top. Finish with the sliced green scallion tops and toasted sesame seeds. Serve immediately.