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.

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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.