Ingredients

3 tbsp soy sauce (light or all-purpose, NOT dark soy)

1 tbsp hoisin sauce

1 tbsp rice vinegar (substitute white wine vinegar if needed)

2 tsp chili paste (any kind; Sambal Oelak is great)

1 tsp sesame oil (toasted preferably)

3 tbsp brown sugar

1 tbsp cornflour/cornstarch

3/4 cup chicken stock or broth (low sodium)

600g (1.4 lb) chicken thighs (boneless, skinless, cut into 2.5cm / 1″ pieces; breast or tenderloin also works)

1 tsp ginger (finely grated)

1 tsp garlic (finely grated)

1 cup cornflour/cornstarch

1 to 4 cups oil for frying (peanut, vegetable, or canola)

2 tbsp oil (peanut, vegetable, or canola)

2 tsp ginger (finely chopped)

2 cloves garlic (finely chopped)

1/2 tsp red chili flakes

Finely sliced green onion (for garnish)

Sesame seeds (for garnish)

Instructions

Step 1: Mix the soy sauce, hoisin sauce, rice vinegar, chili paste, and sesame oil to make the sauce marinade.

Step 2: Reserve 2 tablespoons of the sauce marinade. Toss the chicken with this reserved sauce, then add the grated ginger and garlic. Mix well and let the chicken marinate for 30 minutes.

Step 3: Add 1 cup of cornflour to the marinated chicken and toss to coat each piece fully, making sure the pieces are separated.

Step 4: Transfer the coated chicken to a colander and shake to remove excess cornflour. You can also shake handfuls of chicken to let extra cornflour fall through your fingers.

Step 5: To the remaining sauce marinade from Step 1, add brown sugar and 1 tablespoon cornflour. Mix well, then slowly stir in the chicken stock until smooth.

Step 6: Heat 2 cm (about 4/5″) of oil in a deep skillet or large pot to 200°C (390°F). Use peanut, vegetable, or canola oil.

Step 7: Fry the chicken in batches for about 3 minutes, turning halfway through, until golden and crispy. Drain on paper towels.

Step 8: Discard the frying oil, wipe the skillet clean, and return it to heat. Alternatively, use a different clean skillet for the next step.

Step 9: Heat 2 tablespoons of oil in the skillet over medium heat. Add finely chopped garlic, ginger, and red chili flakes. Sauté for about 30 seconds until garlic turns light golden.

Step 10: Pour in the prepared sauce and bring to a simmer. Stir occasionally until the sauce thickens enough to leave a visible trail when you drag your spoon across the pan base.

Step 11: Quickly add the fried chicken and toss to coat thoroughly. Act fast to keep the chicken crispy.

Step 12: Transfer to a serving plate. Garnish with finely sliced green onion and sesame seeds. Serve immediately with your choice of rice.

Tips & Variations

For a healthier version, try baking the coated chicken pieces instead of frying, but for the best crispiness, frying is ideal.

Adjust the chili paste and red chili flakes to your preferred spice level to make it milder or hotter.

Use chicken breast or tenderloin if you prefer leaner meat, but thighs provide more moisture and flavor.

Keep the frying oil temperature steady to ensure crispy and evenly cooked chicken pieces.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast or tenderloin for thighs. Keep in mind breast meat is leaner and can dry out faster, so avoid overcooking.

What type of oil is best for frying?

Use oils with a high smoke point such as peanut, vegetable, or canola oil for frying. These oils ensure the chicken crisps well without burning.

Dinner

General Tso’s Chicken Recipe

Introduction