Crispy fried chicken pieces coated in a bold, slightly sweet and spicy sauce flavored with dried chilies, garlic, ginger, and a touch of vinegar. This Hunanese-inspired dish delivers an addictive combination of crunch, heat, and caramelized sweetness.
Ingredients
600g chicken thighs, cut into chunks
100g cornstarch
2 eggs, beaten
8 dried red chilies
4 cloves garlic, minced
2 tablespoons fresh ginger, minced
3 tablespoons soy sauce
2 tablespoons rice vinegar
3 tablespoons sugar
1 tablespoon hoisin sauce
1 tablespoon cornstarch mixed with 2 tablespoons water
Vegetable oil for frying
2 green onions, sliced
Instructions
1Toss chicken chunks in beaten egg then dredge in cornstarch until evenly coated, shaking off excess to ensure a thin, crispy coating.
2Heat vegetable oil to 180 degrees Celsius and fry chicken in batches for five to six minutes until deeply golden and cooked through, transferring to a wire rack to drain.
3Pour off most oil from the wok, leaving one tablespoon, and stir-fry dried red chilies, garlic, and ginger over medium heat for thirty seconds until fragrant but not burned.
4Add soy sauce, rice vinegar, sugar, and hoisin sauce to the wok, stirring until the sugar dissolves and the sauce begins to bubble and caramelize slightly.
5Stir in the cornstarch slurry to thicken the sauce, then add the fried chicken pieces, tossing vigorously to coat every piece in the glossy, sticky sauce.
6Garnish with sliced green onions and serve immediately over steamed rice.
Did You Know?
General Tso's chicken was invented by Hunanese chef Peng Chang-kuei in the 1950s and named after Zuo Zongtang, a Qing Dynasty military leader from Hunan. Ironically the dish is virtually unknown in Hunan province and is primarily a creation of Chinese-American cuisine.