Description

Ever craved that perfect balance of crispy, sweet, and spicy chicken from your favorite Chinese restaurant? What if you could make it at home, even better? General Tso’s Chicken II is the answer! This dish is crispy, saucy, and packed with bold flavors that’ll have everyone asking for more.

Ingredients

Scale

For the Chicken:
- 4 cups vegetable oil (for frying)
- 1 large egg
- 1 ½ pounds skinless, boneless chicken thighs, cut into 1 ½-inch pieces
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 pinch white pepper
- 1 cup cornstarch
For the Sauce:
- 2 tablespoons vegetable oil
- 3 tablespoons chopped green onion
- 1 clove garlic, minced
- 6 dried whole red chilies
- 1 strip orange zest (about 2 inches long)
- ½ cup white sugar
- ¼ cup soy sauce
- 3 tablespoons chicken broth
- 2 tablespoons peanut oil
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- ¼ teaspoon ground ginger
- 2 teaspoons cornstarch
- ¼ cup water

Why These Ingredients Matter

Chicken Thighs: Juicier and more flavorful than breast meat, they stay tender after frying.
Egg and Cornstarch: Create a light, crispy coating that holds up to the sauce.
Salt, Sugar, White Pepper: Season the chicken for balanced flavor.
Vegetable Oil: Perfect for high-heat frying to get that golden crunch.
Green Onion, Garlic, Chiles, Orange Zest: Add bold, aromatic flavors to the sauce.
Soy Sauce, Sugar, Vinegar: Form the sweet-tangy base of the sauce.
Sesame Oil and Ginger: Give the sauce its signature nutty, warm depth.
Cornstarch and Water: Thicken the sauce to coat the chicken perfectly.

Substitutions and Variations

Chicken: Use boneless chicken breast for a leaner option or tofu for a vegetarian version.
Cornstarch: Swap with potato starch or flour, but cornstarch gives the crispiest result.
White Pepper: Use black pepper if you don’t have white pepper.
Dried Chiles: Substitute with ½-1 teaspoon red pepper flakes for less heat or fresh chiles for more.
Soy Sauce: Use low-sodium soy sauce or tamari for gluten-free.
Sugar: Replace with honey or brown sugar for a different sweetness.
Orange Zest: Swap with a splash of orange juice or skip for a less citrusy flavor.
Oil for Frying: Canola or peanut oil works well; avoid olive oil due to its low smoke point.

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Instructions

Step 1: Prep Your Ingredients

Cut chicken thighs into 1 ½-inch pieces.
Chop green onions, mince garlic, and measure out sauce ingredients.
Prepare a plate with paper towels for draining fried chicken.

Tip: Having everything ready makes frying and saucing quick and easy!

Step 2: Coat the Chicken

Mix Coating: In a large bowl, whisk 1 egg. Add 1 ½ pounds chicken, 1 teaspoon salt, 1 teaspoon sugar, and a pinch of white pepper. Mix well.
Add Cornstarch: Gradually mix in 1 cup cornstarch, a little at a time, until the chicken is evenly coated.

Tip: Toss gently to avoid clumping the cornstarch.

Step 3: Fry the Chicken

Heat Oil: In a deep fryer or large saucepan, heat 4 cups vegetable oil to 375°F (190°C).
Fry in Batches: Carefully drop chicken pieces one at a time into the hot oil. Fry in small batches (to avoid crowding) for about 3 minutes, until golden brown and floating. Remove with a slotted spoon to a plate.
Double-Fry: Once all batches are fried, refry each batch (starting with the first) for 2 more minutes until deep golden brown. Drain on paper towels.

Tip: Use a thermometer to keep the oil at 375°F for crispy results. Work in small batches to prevent sticking.

Step 4: Make the Sauce

Heat Oil: In a wok or large skillet, heat 2 tablespoons vegetable oil over high heat.
Cook Aromatics: Add 3 tablespoons chopped green onion, 1 minced garlic clove, 6 dried red chiles, and 1 strip orange zest. Cook and stir for 1-2 minutes until garlic is golden and chiles brighten.
Add Sauce Ingredients: Stir in ½ cup sugar, ¼ cup soy sauce, 3 tablespoons chicken broth, 2 tablespoons peanut oil, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, and ¼ teaspoon ground ginger. Bring to a boil and cook for 3 minutes.
Thicken Sauce: Whisk 2 teaspoons cornstarch with ¼ cup water until dissolved. Stir into the boiling sauce. Cook for 1 minute until thickened and clear.

Tip: Remove chiles before serving if you prefer less heat.

Step 5: Combine Chicken and Sauce

Add the fried chicken to the sauce in the wok. Stir over low heat for about 3 minutes until the chicken is heated through and coated in sauce.

Tip: Work quickly to keep the chicken crispy.

Step 6: Serve

Transfer to a serving plate and garnish with extra green onions or sesame seeds, if desired.