Engaging Introduction
Ever wondered how to recreate that crave-worthy, crispy, sweet-and-spicy General Tso’s Chicken II you love from your favorite takeout spot? Imagine biting into tender, golden chicken coated in a sticky sauce that’s the perfect mix of tangy, sweet, and fiery. This recipe brings restaurant-quality flavor right to your kitchen, and it’s easier than you think! Ready to whip up a dish that’ll have everyone begging for the recipe? Let’s dive in and make this crowd-pleaser!
Overview: Why This Recipe Shines
What makes General Tso’s Chicken II so special? It’s the ultimate balance of crispy fried chicken and a bold, glossy sauce packed with umami, sweetness, and just the right amount of heat. This dish is perfect for family dinners, date nights, or impressing friends with your cooking skills. It’s quick to prepare, customizable, and delivers big flavors with simple ingredients.
- Time Requirement: About 20 minutes prep and 20-25 minutes cooking, totaling around 40-45 minutes.
- Difficulty Level: Medium—frying requires a bit of care, but the steps are straightforward.
- Why It’s Special: The double-frying technique ensures extra-crispy chicken, while the sauce’s blend of soy, sugar, and chiles creates an addictive flavor. It’s healthier than takeout (you control the ingredients!), serves 6, and pairs perfectly with rice or veggies.
Essential Ingredients
Each ingredient in General Tso’s Chicken II plays a key role in its crispy texture and bold flavor. Don’t worry if you’re missing something—substitutions are easy!
Chicken:
- Vegetable Oil (4 cups, for frying): Ensures crispy, golden chicken. Substitution: Canola or peanut oil.
- Large Egg (1): Helps the cornstarch coating stick to the chicken. Substitution: 2 tbsp water + 1 tbsp cornstarch for egg-free.
- Skinless, Boneless Chicken Thighs (1 ½ lbs, cut into 1 ½-inch pieces): Juicy and flavorful. Substitution: Chicken breast for a leaner option.
- Salt (1 tsp): Enhances the chicken’s flavor. Substitution: Reduce to ½ tsp for lower sodium.
- White Sugar (1 tsp): Balances the coating’s flavor. Substitution: Honey or omit.
- White Pepper (1 pinch): Adds a mild, earthy heat. Substitution: Black pepper or cayenne.
- Cornstarch (1 cup): Creates a light, crispy coating. Substitution: Potato starch or all-purpose flour (but less crispy).
Sauce:
- Vegetable Oil (2 tbsp): For sautéing aromatics. Substitution: Sesame or olive oil.
- Green Onion (3 tbsp, chopped): Adds fresh, mild onion flavor. Substitution: Chives or shallots.
- Garlic (1 clove, minced): Brings warm, savory depth. Substitution: ¼ tsp garlic powder.
- Dried Whole Red Chilies (6): Adds heat and color. Substitution: ½ tsp red pepper flakes or fresh chilies.
- Orange Zest (1 strip): Brightens the sauce with citrusy notes. Substitution: 1 tsp orange juice or lemon zest.
- White Sugar (½ cup): Creates the sticky, sweet sauce. Substitution: Brown sugar or honey.
- Soy Sauce (¼ cup): Adds umami and saltiness. Substitution: Tamari for gluten-free or coconut aminos for soy-free.
- Chicken Broth (3 tbsp): Thins the sauce slightly. Substitution: Water or vegetable broth.
- Peanut Oil (2 tbsp): Adds nutty richness. Substitution: Vegetable or sesame oil.
- Rice Vinegar (1 tbsp): Brings tangy balance. Substitution: Apple cider vinegar or white vinegar.
- Sesame Oil (2 tsp): Enhances flavor with a toasty note. Substitution: Omit if unavailable.
- Ground Ginger (¼ tsp): Adds warm spice. Substitution: ½ tsp fresh grated ginger.
- Cornstarch (2 tsp): Thickens the sauce. Substitution: Arrowroot powder.
- Water (¼ cup): Helps dissolve cornstarch for a smooth sauce.
Why These Ingredients Matter:
- Chicken thighs provide protein and stay juicy even after frying.
- The sauce’s mix of soy sauce, vinegar, and sugar creates a balanced sweet-sour-spicy flavor.
- Cornstarch ensures a light, crispy coating without greasiness.
- Chilies and orange zest add bold, restaurant-style flair.
Step-by-Step Instructions
Let’s make General Tso’s Chicken II with easy steps and tips to nail the crispy texture and bold sauce.
- Prep the Chicken (5 minutes):
- Cut 1 ½ lbs chicken thighs into 1 ½-inch pieces.
- In a large bowl, whisk 1 egg. Add chicken, 1 tsp salt, 1 tsp sugar, and a pinch of white pepper. Mix well.
- Gradually add 1 cup cornstarch, stirring until the chicken is evenly coated. Tip: Work in small batches to coat the chicken evenly without clumps.
- Heat the Oil (5 minutes):
- Heat 4 cups vegetable oil in a deep fryer or large saucepan to 375°F (190°C). Tip: Use a thermometer to ensure the oil stays at the right temperature for crispiness.
- Fry the Chicken (First Round) (6-8 minutes):
- Working in batches, carefully drop chicken pieces one at a time into the hot oil.
- Fry for about 3 minutes until golden brown and floating. Remove with a slotted spoon to a plate.
- Let the chicken cool slightly while frying the next batch. Tip: Don’t overcrowd the pan to keep the oil hot and prevent soggy chicken.
- Double-Fry the Chicken (4-6 minutes):
- Refry each batch, starting with the first one, for about 2 minutes until deep golden brown and extra crispy.
- Drain on a paper towel-lined plate. Tip: Double-frying is the secret to that restaurant-style crunch!
- Make the Sauce (5 minutes):
- Heat 2 tbsp vegetable oil in a wok or large skillet over high heat.
- Add 3 tbsp chopped green onion, 1 minced garlic clove, 6 dried red chilies, and 1 strip orange zest. Cook, stirring, for 1-2 minutes until fragrant.
- Stir in ½ cup sugar, ¼ cup soy sauce, 3 tbsp chicken broth, 2 tbsp peanut oil, 1 tbsp rice vinegar, 2 tsp sesame oil, and ¼ tsp ground ginger. Bring to a boil and cook for 3 minutes.
- Whisk 2 tsp cornstarch with ¼ cup water until dissolved, then stir into the sauce. Boil for 1 minute until thickened and clear. Tip: Remove the chilies before serving if you prefer less heat.
- Combine Chicken and Sauce (3 minutes):
- Add the fried chicken to the sauce. Stir over low heat for 2-3 minutes until the chicken is coated and heated through. Tip: Toss gently to keep the coating crispy.
Assembly: Bringing It All Together
Time to serve your General Tso’s Chicken II and make it look as delicious as it tastes!
- Serve It Up:
- Spoon the chicken and sauce onto a platter or divide into 6 portions (about ¾ cup each).
- Serve immediately to keep the chicken crispy.
- Garnish for Flair:
- Sprinkle with extra chopped green onions or sesame seeds for color.
- Add a few sliced red chilies for a spicy, vibrant look.
- Pairing Ideas:
- Serve with steamed white rice or fried rice to soak up the sauce.
- Pair with stir-fried broccoli, snap peas, or a simple cucumber salad.
- Offer iced tea or a light beer to complement the bold flavors.
- Presentation Tips:
- Use a white platter to show off the glossy sauce.
- Serve in a shallow bowl for easy scooping with rice.
- Keep extra sauce on the side for drizzling.
Storage and Make-Ahead Tips
This dish is best fresh, but here’s how to store and prep it for later.
- Storing:
- Cool to room temperature, then store in an airtight container in the fridge for up to 3 days.
- Freeze for up to 2 months, but note the coating may soften. Tip: Store chicken and sauce separately to maintain crispiness.
- Reheating:
- Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
- For oven reheating, spread chicken on a baking sheet at 350°F for 10 minutes, then toss with warmed sauce. Tip: Avoid microwaving to keep the coating from getting soggy.
- Make-Ahead:
- Prep the sauce up to 2 days ahead and refrigerate. Reheat before tossing with chicken.
- Coat the chicken and refrigerate (unfried) for up to 1 day. Fry fresh for best results. Tip: Fry the chicken just before serving for maximum crunch.
Recipe Variations
General Tso’s Chicken II is super versatile! Try these twists:
- Milder Version: Reduce red chilies to 2 or use ¼ tsp red pepper flakes for less heat.
- Vegetarian: Swap chicken for tofu cubes or cauliflower florets, coated and fried the same way.
- Gluten-Free: Use gluten-free soy sauce or tamari and ensure cornstarch is gluten-free.
- Extra Sticky: Increase sugar to ¾ cup for a thicker, sweeter sauce.
- Veggie-Packed: Add stir-fried bell peppers, broccoli, or carrots to the sauce.
- Baked Chicken: Bake coated chicken at 400°F for 20 minutes (flipping halfway) for a lighter option.
Conclusion
You’re now ready to make General Tso’s Chicken II—a crispy, flavorful dish that rivals your favorite takeout! With its crunchy chicken and bold, sticky sauce, this recipe is perfect for spicing up dinner. Play with the heat level, pair it with rice or veggies, and enjoy the restaurant vibes at home. How will you customize your General Tso’s? Give it a try and savor the deliciousness!
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General Tsao’s Chicken II
Description
Ever wondered how to recreate that crave-worthy, crispy, sweet-and-spicy General Tso’s Chicken II you love from your favorite takeout spot? Imagine biting into tender, golden chicken coated in a sticky sauce that’s the perfect mix of tangy, sweet, and fiery.
Ingredients
Each ingredient in General Tso’s Chicken II plays a key role in its crispy texture and bold flavor. Don’t worry if you’re missing something—substitutions are easy!
Chicken:
- Vegetable Oil (4 cups, for frying): Ensures crispy, golden chicken. Substitution: Canola or peanut oil.
- Large Egg (1): Helps the cornstarch coating stick to the chicken. Substitution: 2 tbsp water + 1 tbsp cornstarch for egg-free.
- Skinless, Boneless Chicken Thighs (1 ½ lbs, cut into 1 ½-inch pieces): Juicy and flavorful. Substitution: Chicken breast for a leaner option.
- Salt (1 tsp): Enhances the chicken’s flavor. Substitution: Reduce to ½ tsp for lower sodium.
- White Sugar (1 tsp): Balances the coating’s flavor. Substitution: Honey or omit.
- White Pepper (1 pinch): Adds a mild, earthy heat. Substitution: Black pepper or cayenne.
- Cornstarch (1 cup): Creates a light, crispy coating. Substitution: Potato starch or all-purpose flour (but less crispy).
Sauce:
- Vegetable Oil (2 tbsp): For sautéing aromatics. Substitution: Sesame or olive oil.
- Green Onion (3 tbsp, chopped): Adds fresh, mild onion flavor. Substitution: Chives or shallots.
- Garlic (1 clove, minced): Brings warm, savory depth. Substitution: ¼ tsp garlic powder.
- Dried Whole Red Chilies (6): Adds heat and color. Substitution: ½ tsp red pepper flakes or fresh chilies.
- Orange Zest (1 strip): Brightens the sauce with citrusy notes. Substitution: 1 tsp orange juice or lemon zest.
- White Sugar (½ cup): Creates the sticky, sweet sauce. Substitution: Brown sugar or honey.
- Soy Sauce (¼ cup): Adds umami and saltiness. Substitution: Tamari for gluten-free or coconut aminos for soy-free.
- Chicken Broth (3 tbsp): Thins the sauce slightly. Substitution: Water or vegetable broth.
- Peanut Oil (2 tbsp): Adds nutty richness. Substitution: Vegetable or sesame oil.
- Rice Vinegar (1 tbsp): Brings tangy balance. Substitution: Apple cider vinegar or white vinegar.
- Sesame Oil (2 tsp): Enhances flavor with a toasty note. Substitution: Omit if unavailable.
- Ground Ginger (¼ tsp): Adds warm spice. Substitution: ½ tsp fresh grated ginger.
- Cornstarch (2 tsp): Thickens the sauce. Substitution: Arrowroot powder.
- Water (¼ cup): Helps dissolve cornstarch for a smooth sauce.
Why These Ingredients Matter:
- Chicken thighs provide protein and stay juicy even after frying.
- The sauce’s mix of soy sauce, vinegar, and sugar creates a balanced sweet-sour-spicy flavor.
- Cornstarch ensures a light, crispy coating without greasiness.
- Chilies and orange zest add bold, restaurant-style flair.
Instructions
Let’s make General Tso’s Chicken II with easy steps and tips to nail the crispy texture and bold sauce.
- Prep the Chicken (5 minutes):
- Cut 1 ½ lbs chicken thighs into 1 ½-inch pieces.
- In a large bowl, whisk 1 egg. Add chicken, 1 tsp salt, 1 tsp sugar, and a pinch of white pepper. Mix well.
- Gradually add 1 cup cornstarch, stirring until the chicken is evenly coated. Tip: Work in small batches to coat the chicken evenly without clumps.
- Heat the Oil (5 minutes):
- Heat 4 cups vegetable oil in a deep fryer or large saucepan to 375°F (190°C). Tip: Use a thermometer to ensure the oil stays at the right temperature for crispiness.
- Fry the Chicken (First Round) (6-8 minutes):
- Working in batches, carefully drop chicken pieces one at a time into the hot oil.
- Fry for about 3 minutes until golden brown and floating. Remove with a slotted spoon to a plate.
- Let the chicken cool slightly while frying the next batch. Tip: Don’t overcrowd the pan to keep the oil hot and prevent soggy chicken.
- Double-Fry the Chicken (4-6 minutes):
- Refry each batch, starting with the first one, for about 2 minutes until deep golden brown and extra crispy.
- Drain on a paper towel-lined plate. Tip: Double-frying is the secret to that restaurant-style crunch!
- Make the Sauce (5 minutes):
- Heat 2 tbsp vegetable oil in a wok or large skillet over high heat.
- Add 3 tbsp chopped green onion, 1 minced garlic clove, 6 dried red chilies, and 1 strip orange zest. Cook, stirring, for 1-2 minutes until fragrant.
- Stir in ½ cup sugar, ¼ cup soy sauce, 3 tbsp chicken broth, 2 tbsp peanut oil, 1 tbsp rice vinegar, 2 tsp sesame oil, and ¼ tsp ground ginger. Bring to a boil and cook for 3 minutes.
- Whisk 2 tsp cornstarch with ¼ cup water until dissolved, then stir into the sauce. Boil for 1 minute until thickened and clear. Tip: Remove the chilies before serving if you prefer less heat.
- Combine Chicken and Sauce (3 minutes):
- Add the fried chicken to the sauce. Stir over low heat for 2-3 minutes until the chicken is coated and heated through. Tip: Toss gently to keep the coating crispy.
FAQs
Q: Can I make this less spicy?
A: Yes! Use fewer chilies (2-3) or substitute with a pinch of red pepper flakes for milder flavor.
Q: Is this recipe healthy?
A: It’s high in protein from chicken and lower in oil than takeout. For a lighter version, bake the chicken and reduce sugar in the sauce.
Q: Can I use chicken breast instead of thighs?
A: Absolutely! Chicken breast works but may be slightly less juicy. Cut into uniform pieces for even cooking.
Q: How do I keep the chicken crispy?
A: Double-fry the chicken and toss with sauce just before serving. Serve immediately to avoid sogginess.
Q: How long does this last in the fridge?
A: Up to 3 days in an airtight container. Reheat in a skillet for best texture.
Q: Can I freeze General Tso’s Chicken?
A: Yes, for up to 2 months. Freeze chicken and sauce separately, and reheat gently to preserve texture.