If you’re looking to make a satisfying General Tso’s Chicken without the hassle of deep frying, this recipe is your answer. You’ll enjoy all the savory and slightly sweet flavors without the extra sugar or gluten. Quick to prepare, this dish relies on simple techniques to achieve that signature crispy texture at home.

• Cuisine: Chinese
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4

Why You’ll Love This Recipe

• No deep-frying required, yet still delivers a crispy chicken texture.
• Uses less sugar without sacrificing flavor, aligning with many dietary goals.
• Gluten-free adaptable, which suits various dietary preferences.
• Simple techniques make this a quick weeknight meal option.

Ingredients

• 1 lb boneless skinless chicken thighs (or breasts), cut into 1″ (2-cm) pieces: Provides the core protein; thighs are juicier, but breasts work too.
• 1 tablespoon peanut oil (or vegetable oil): For frying the chicken, enhancing aroma.
• 1 egg, beaten: Helps the cornstarch adhere to the chicken, forming a coating.
• 1/2 teaspoon salt: For seasoning the chicken, enhancing flavors.
• 1/2 cup cornstarch: Creates a crispy exterior on the chicken when fried.
• 1/3 cup chicken stock (or vegetable stock): Adds moisture to the sauce.
• 2 tablespoons Chinkiang vinegar: Contributes tangy depth; substitute with rice vinegar if needed.
• 2 tablespoons Shaoxing wine (or dry sherry): Introduces rich umami; substitute with dry sherry.
• 1 tablespoon light soy sauce (or soy sauce): Delivers basic umami notes; opt for tamari if gluten-free.
• 1 tablespoon dark soy sauce (or soy sauce): Adds color and depth to the sauce.
• 1/4 cup sugar: Balances the savory elements with sweetness.
• 1 tablespoon cornstarch: For thickening the sauce, ensuring it coats the chicken.
• 3 tablespoons peanut oil (or vegetable oil): For initial cooking, can be replaced by vegetable oil.
• 7 to 8 dried Chinese chili peppers: Bring heat, use according to your spice preference.
• 2 teaspoons minced ginger: Adds a warm, spicy undertone.
• 4 cloves garlic, minced: Infuses the sauce with aromatic depth.

How to Make It

Step 1: Prepare the Sauce

Mix the chicken stock, Chinkiang vinegar, Shaoxing wine, light soy sauce, dark soy sauce, sugar, and cornstarch in a small bowl. This creates a balanced sauce that’s ready to thicken later. Set aside.

Step 2: Marinate the Chicken

In a large bowl, combine chicken pieces with the peanut oil and salt. This helps in initial seasoning and tenderizing. Allow it to marinate for 10 to 15 minutes, letting the flavors penetrate.

Step 3: Coat the Chicken

Add the beaten egg to the marinated chicken, mixing it well to ensure each piece is coated. Then add the cornstarch gradually, stirring until an uneven coating forms. Some dry cornstarch should remain on the surface, which is key for crispiness.

Step 4: Cook the Chicken

Heat the remaining peanut oil in a heavy-duty skillet until it’s just smoking. Add the coated chicken in a single layer. This prevents crowding and promotes even cooking. Cook without moving for about 2 to 3 minutes each side, until each piece is golden and crisp. Remove and set aside.

Step 5: Make the Sauce

With 1 to 2 tablespoons of oil remaining in the pan, turn the heat to medium and add the dried chili peppers, ginger, and garlic. Stir quickly until these aromatics release their fragrance. Stir the pre-mixed sauce again and pour it into the pan, cooking gently until it thickens and a spatula run through the sauce leaves a clear line.

Step 6: Combine and Serve

Return the chicken pieces to the pan, toss them swiftly to coat with the thickened sauce, ensuring a glossy finish. Transfer to a serving plate and serve hot, paired perfectly with rice or steamed vegetables.

Recipe FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts are a great leaner option. Keep in mind they may cook a bit quicker, requiring mindful attention to avoid overcooking.

What if I want it spicier?

To increase the heat, keep some of the seeds from the dried chili peppers or add a pinch of red pepper flakes to the sauce before pouring it into the pan.

Can this be made ahead of time?

While it’s best served fresh, you can prepare the sauce and marinate the chicken in advance. Cooked chicken should be reheated gently to maintain its texture before serving.