Ingredients
For the Breading:
- 4 chicken breasts, cubed
- 1 cup all-purpose flour (or substitute with cornstarch for extra crispiness)
- 1 tsp paprika
- 2 tsp garlic salt
For the Sauce:
- 1 ¼ cup sugar
- 1 cup water
- 1 cup white distilled vinegar
- 1 tsp salt
- 6 Tbsp soy sauce
- 1 tsp red chili pepper flakes (optional, for a spicy kick)
Instructions
1. Prepare the Chicken
Begin by cubing the chicken breasts into bite-sized pieces. This ensures even cooking and maximizes the crispy coating-to-meat ratio.
In a mixing bowl, combine the flour, paprika, and garlic salt. Toss the chicken cubes in the mixture until each piece is thoroughly coated. This breading step is key for achieving the signature crispy exterior.
2. Fry to Perfection
Heat ¾ cup of oil in your 12-inch frying pan over medium heat. Once the oil is hot, fry the chicken in batches to prevent overcrowding. Each batch should cook for about 3-4 minutes, or until the chicken pieces are golden brown and crispy. Use a slotted spoon to transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
3. Craft the Sauce
In a separate saucepan, combine sugar, water, white distilled vinegar, salt, soy sauce, and red chili pepper flakes (if using). Stir well to dissolve the sugar and salt. Bring the mixture to a boil, then reduce the heat and simmer for 12 minutes, allowing the sauce to thicken into a glossy, luscious glaze.
4. Bring It All Together
Once the sauce reaches the desired consistency, pour it over the fried chicken. Stir gently to ensure every piece is evenly coated. Serve immediately for the crispiest texture.
Notes
1. Tenderizing the Chicken
For exceptionally tender meat, use the quick tenderizer trick: Add 1 tsp of baking soda and 2 tsp of vinegar to the cubed chicken. Let it sit for 10 minutes before breading. This method breaks down the proteins, resulting in melt-in-your-mouth chicken.
2. Spice It Up
Prefer your General Tso’s Chicken with more heat? Add an extra teaspoon of red chili flakes or a dash of sriracha to the sauce. Freshly grated ginger or minced garlic can also enhance the flavor profile.
3. Cooking Methods for Convenience
- Crockpot Version: Transfer the fried chicken to a slow cooker, pour the sauce over, and cook on low for 6-8 hours or high for 4 hours.
- Oven-Baked Version: Place the fried chicken in a baking dish, pour the sauce over, and bake at 350°F for 45 minutes.
4. Pairing Suggestions
Serve this dish over steamed white rice or fried rice to soak up the sauce. For a balanced meal, steam some broccoli and toss it with a drizzle of sesame oil and soy sauce. The suggested colander trick allows you to steam broccoli directly above the simmering sauce, saving time and adding a fresh veggie side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes