This Chinese General Tso Chicken recipe is a sweet, spicy Americanized Chinese dish with crispy fried chicken pieces and a sticky sauce. Serve with rice or stir-fry!
1tablespooncornstarchdissolved in 1 tablespoon water
Sesame seeds for garnish
Green onions for garnish
Instructions
Heat at least 3” of oil in a Dutch oven until it reaches 370°F. It takes 10-15 minutes to heat the oil.
Prepare the chicken while the oil is heating. In one bowl, mix together paprika, black pepper, sea salt, and flour
While the oil is heating, batter the chicken. Mix together the paprika, onion powder, salt, pepper, and flour in a bowl.
In a second bowl, whisk together buttermilk, egg, and sriracha.
Batter the chicken pieces by dipping them first into the flour mixture, then into the buttermilk mixture, and one more time into the flour mixture. Set the battered chicken on a separate plate.
When the oil has reached 370°F, place several pieces of battered chicken into the oil. Cook for 2-3 minutes or until the batter is golden brown. Lift the chicken from the oil with a slotted spoon and place on several sheets of paper towels to soak up the excess oil. Continue cooking the chicken in batches until you have cooked all the chicken.
In a small saucepan, heat 1 tablespoon of sesame oil. Saute the ginger and garlic for 1-2 minutes until very fragrant and beginning to brown just a bit.
Add soy sauce, water, rice vinegar, hoisin, chili sauce, and brown sugar to the saucepan and whisk until smooth. Simmer for a few minutes to thicken the sauce.
To thicken the sauce more, whisk some or all of the cornstarch mixture into the sauce and simmer while stirring until desired consistency is reached.
Place cooked chicken into a large mixing bowl. Pour the glaze over the chicken and toss until all of the chicken is nicely coated with the glaze.
Top with green onions and sesame seeds and serve immediately.