Description
A quick and easy recipe for crispy, juicy chicken thighs coated in a perfectly balanced sweet, spicy, and tangy sauce. Perfect for weeknight dinners and crowd-pleasers.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour or cornstarch
- 1 large egg, beaten
- Salt and black pepper, to taste
- Vegetable oil (canola or peanut oil), for frying
- ¼ cup soy sauce
- 3 tbsp rice vinegar
- 3 tbsp brown sugar
- 2 tbsp hoisin sauce
- 1 tbsp chili garlic sauce or Sriracha
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp cornstarch mixed with 2 tbsp water
- Optional garnishes: chopped green onions, toasted sesame seeds, steamed broccoli or sliced bell peppers
Instructions
- Pat the chicken pieces dry with paper towels. Season lightly with salt and pepper. Set aside.
- In one bowl, beat the egg. In another bowl, place the flour or cornstarch. Dip each chicken piece first in the egg, then coat thoroughly with the flour/cornstarch. Shake off excess.
- Pour vegetable oil into a deep frying pan or wok to a depth of about 1 to 1.5 inches. Heat over medium-high until it reaches 350°F (175°C).
- Carefully add chicken pieces in batches to the hot oil. Fry for 4 to 6 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep cooked chicken warm in a low oven (around 200°F).
- While frying, whisk together soy sauce, rice vinegar, brown sugar, hoisin sauce, chili garlic sauce, minced garlic, and grated ginger in a small saucepan. Bring to a gentle simmer over medium heat.
- Stir the cornstarch slurry to recombine, then slowly pour into the simmering sauce while stirring. Cook for another 1–2 minutes until sauce thickens to a glossy coating consistency.
- Toss the crispy chicken in the sauce quickly to coat evenly. Transfer to a serving dish and garnish with chopped green onions and toasted sesame seeds if desired.
Notes
Keep oil temperature steady at 350°F to avoid greasy or burnt chicken. Dry chicken pieces before coating for best crispiness. Fry in batches to prevent overcrowding. Toss chicken in sauce quickly to maintain crunch. If sauce is too thick, add water; if too thin, simmer longer or add more cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 450
- Fat: 15
- Carbohydrates: 35
- Protein: 30
Keywords: General Tso's chicken, crispy chicken, sweet and spicy sauce, easy Chinese recipe, weeknight dinner, fried chicken, Asian cuisine