Crispy General Tsos Chicken the Ultimate Home Recipe

Marinate: In a medium bowl, combine the cubed chicken with the marinade ingredients (soy, rice wine, grated ginger, pepper). Mix thoroughly and cover. Refrigerate for at least 30 minutes.

Prepare Coating: Whisk together the cornflour, plain flour, and baking powder in a shallow dish. Dip the marinated chicken pieces first into the whisked egg, then dredge generously in the dry flour mixture, ensuring full coverage.

First Fry: Heat the neutral oil to 170°C (340°F). Fry the chicken in batches for 3 to 4 minutes until pale golden and cooked through. Remove the chicken and place it onto a wire rack to drain.

Second Fry (The Crunch Secret): Bring the oil temperature up to 190°C (375°F). Return all the chicken to the hot oil for a second, quick fry (about 60–90 seconds). Remove the ultra-crispy chicken and return it to the wire rack.

Make Sauce Base & Slurry: Whisk together the stock, soy sauce, rice vinegar, brown sugar, and Hoisin sauce. Separately, whisk the cornflour and water to create the slurry.

Sauté Aromatics: Drain the frying oil, leaving about 1 tbsp in the wok. Heat over medium-high. Add the dried red chillies, minced garlic, and minced ginger. Sauté quickly for about 30–45 seconds until fragrant.

Thicken Sauce: Pour the pre-mixed sauce ingredients into the wok and bring to a rapid simmer. Whisk the cornflour slurry and pour it in, stirring constantly until the sauce thickens into a glossy syrup.

Toss and Serve: Remove the sauce from the heat. Add the double-fried chicken to the wok and toss immediately until every piece is evenly coated. Stir in the sesame oil for aroma and serve immediately.