General Tsos Chicken Crispy (Printable Version)

Crispy chicken coated in a flavorful sweet and tangy sauce with Chinese-inspired spices, served over rice.

# Ingredient List:

→ Chicken

01 - 1.3 lb boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 2 large eggs
03 - 1 tbsp soy sauce
04 - 1 tsp sesame oil
05 - 1/4 tsp white pepper
06 - 1 cup cornstarch
07 - 1/2 cup all-purpose flour
08 - Vegetable oil, for deep-frying

→ Sauce

09 - 1/2 cup chicken broth
10 - 3 tbsp soy sauce
11 - 2 tbsp rice vinegar
12 - 2 tbsp hoisin sauce
13 - 3 tbsp sugar
14 - 1 tbsp cornstarch
15 - 1 tbsp water (for slurry)
16 - 2 tsp sesame oil
17 - 1 tbsp Chinese Shaoxing wine (optional)

→ Stir-fry & Garnish

18 - 2 tbsp vegetable oil
19 - 3 cloves garlic, minced
20 - 2 tsp fresh ginger, grated
21 - 6-8 dried red chilies or 1-2 tsp chili flakes, to taste
22 - 2 spring onions, sliced
23 - Steamed white rice, for serving
24 - Toasted sesame seeds, for garnish

# Steps:

01 - Whisk eggs with 1 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp white pepper in a large bowl. Add chicken pieces and toss to coat evenly.
02 - Combine cornstarch and all-purpose flour in a shallow dish. Dredge each chicken piece in the mixture, shaking off any excess coating.
03 - Heat vegetable oil in a deep pan or wok to 350°F. Fry chicken in batches for 4-5 minutes or until golden and crispy, then drain on a wire rack or paper towels.
04 - In a small bowl, whisk together chicken broth, soy sauce, rice vinegar, hoisin sauce, sugar, 2 tsp sesame oil, and Shaoxing wine if using. Mix cornstarch with 1 tbsp water to create a slurry and stir it into the sauce.
05 - Heat 2 tbsp vegetable oil in a clean wok or skillet over medium heat. Add dried chilies, garlic, and ginger; stir-fry for 1 minute until fragrant.
06 - Pour sauce mixture into the wok and stir continuously until it thickens and becomes glossy, approximately 2-3 minutes.
07 - Add the fried chicken pieces to the sauce and toss gently to coat evenly.
08 - Plate the chicken over steamed white rice and garnish with sliced spring onions and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • The chicken gets impossibly crispy on the outside while staying tender inside, and you can make it yourself for a fraction of restaurant prices.
  • That sauce hits all the notes at once—sweet, tangy, spicy, and savory—and it makes even plain rice feel special.
  • Once you nail the technique, you can tweak the heat level to match your mood or who's coming over.
02 -
  • The oil temperature matters more than you'd think—too cool and the chicken absorbs oil instead of crisping; too hot and it burns outside while staying raw inside, so use a thermometer if you have one.
  • Don't skip draining the fried chicken on a rack rather than paper towels; it lets air circulate underneath so it stays crispy instead of getting soggy on the bottom.
  • The cornstarch slurry is what makes the sauce glossy and clingy rather than thin and runny, so don't mix it in before cooking the sauce or the starch won't activate properly.
03 -
  • Don't crowd the pan when frying—give each batch breathing room so the oil temperature stays steady and the chicken crisps instead of steams.
  • If you can find Shaoxing wine, use it; it adds a subtle depth that soy sauce and vinegar alone can't quite capture, but the dish works without it if you can't find it.
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