General Tso's Chicken – Crispy Sweet & Tangy Chicken

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  COOK TIME

  Prep 15m • Cook 20m

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1. Chicken thigh, boneless

   1 large (approx. 250g), cut into bite-sized pieces

2. Egg white 1

3. Cornstarch

   2 tbsp - 1 tbsp for coating, 1 tbsp for sauce

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4. Light soy sauce

   1 tsp - 1/2 tsp for marinating, 1/2 tsp for sauce

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5. Cooking oil

   3 tbsp for frying

6. Garlic

   2 cloves, minced

7. Spring onion

   1, chopped for garnish

8. Sugar

   1 tsp

9. White vinegar

   1 tsp

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10. Tomato ketchup

    1 tbsp

11. Cooking wine (optional)

    1 tsp

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1. Step 1: Cut the chicken and pat dry

   Trim any excess fat, cut the chicken into bite-sized pieces, and pat them dry with paper towels.

   

2. Step 2: Mix the marinade

   In a bowl, combine chicken, egg white, 1/2 tsp soy sauce, 1 tbsp cornstarch, and cooking wine. Stir well and let it sit for 10 minutes.

   

3. Step 3: Coat the chicken

   Pour the remaining 1 tbsp cornstarch into a shallow dish. Dip each chicken piece into the cornstarch so it's evenly coated.

   

4. Step 4: Fry the chicken

   Heat oil over medium-high heat. Fry chicken until golden and cooked through, about 4-5 minutes. Remove and drain on paper towels. For extra crispiness, fry briefly a second time.

   

5. Step 5: Prepare the sauce

   In a clean pan, heat 1 tsp oil. Sauté garlic until fragrant, then add remaining 1/2 tsp soy sauce, sugar, white vinegar, and ketchup. Cook until the sauce thickens slightly.

   

6. Step 6: Mix chicken with sauce

   Add the fried chicken into the pan. Stir gently until each piece is coated with sauce.

   

7. Step 7: Garnish and serve

   Plate the chicken and sprinkle with chopped spring onion. Serve immediately with steamed rice or noodles.

   

1. Keep the oil at 170–180℃, fry until cooked, then briefly refry for extra crispiness.

2. Dip the chicken in a thin layer of cornstarch; avoid a thick coating.

3. Simmer the sauce gently so it thickens without burning the sugar.

4. Toss the hot chicken in the sauce immediately and sprinkle with spring onion.

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