This extra saucy General Tso chicken features crispy double-fried chicken and broccoli tossed in a sweet and savory glaze, ready in 25 minutes.
Let me show you how I make extra saucy General Tso chicken. This recipe is a total crowd pleaser and tastes better than Chinese takeout.
Extra Saucy General Tso Chicken
Print RecipeIngredients
- For the Chicken
- 1½ large chicken breasts, cut into bite-sized pieces
- For the Batter
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp white pepper
- 1 egg
- ½ cup water
- For the Sauce
- 6 tbsp sugar
- 6 tbsp brown sugar
- 1 tsp garlic powder
- ½ tsp crushed red pepper
- 6 tsp rice vinegar
- 6 tbsp soy sauce
- ¼ tsp minced ginger
- ½ cup water, or chicken broth
- ½ tsp chicken bouillon, if using water
- 4 tbsp hoisin sauce
- For the Cornstarch Slurry
- 3 tbsp water
- 2 tbsp cornstarch
- For the Frying
- frying oil
- broccoli, florets
Instructions
- Prep the chicken. Cut the chicken breasts in half lengthwise, then cut into bite-sized pieces.
- Make the batter. In a bowl, whisk together the flour, cornstarch, baking powder, salt, white pepper, egg, and water until smooth. Add the chicken pieces and mix until fully coated.
- Fry the chicken. Set your deep fryer to 350 to 375 degrees. Let the battered chicken sit at the top of the oil for a second or two before releasing so it does not stick to the bottom. Fry for 5 minutes, remove, let rest for a couple of minutes, then fry for another 2 minutes to make it extra crispy.
- Fry the broccoli. Fry the broccoli florets in the oil for about 30 seconds. Be careful not to leave them in too long or they will burn and get too soft.
- Make the sauce. In a large pan over medium heat, combine the sugar, brown sugar, garlic powder, crushed red pepper, rice vinegar, soy sauce, minced ginger, water or chicken broth, chicken bouillon, and hoisin sauce. Stir until the sugars dissolve.
- Thicken the sauce. Mix the water and cornstarch for the slurry. Add it to the sauce and cook until the sauce thickens.
- Toss and serve. Add the fried chicken and broccoli to the pan and toss quickly to coat in the sauce.
Nay’s Tips:
- The batter is runny, so it will stick to the bottom if you just drop it in. Let it sit at the top of the oil for a second or two before releasing.
- Be careful when you fry the broccoli. If you leave it in there too long, you will burn the broccoli and they will get too soft.
Recipe FAQ
Why does my chicken stick to the bottom of the fryer?
The batter is quite runny, so it is important to let the chicken sit at the top of the oil for a second or two before releasing it into the fryer.
How do I make sure the broccoli stays crisp?
Be very careful not to fry the broccoli for more than 30 seconds, otherwise it will burn and become too soft.
Can I store leftovers of this chicken?
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days.
What is the best way to reheat this dish?
To keep the chicken as crispy as possible, reheat it in an oven or air fryer rather than the microwave.
