📝 About This Recipe
Named after a 19th-century Hunanese general but perfected in the bustling kitchens of New York, this iconic dish is the crown jewel of Chinese-American cuisine. It features succulent chunks of chicken thigh, double-fried to golden perfection and tossed in a complex glaze that balances fiery dried chilies with aromatic ginger and a deep, savory sweetness. This recipe delivers that elusive restaurant-quality 'crunch' that stays crispy even after being enrobed in its signature glossy sauce.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Boneless skinless chicken thighs (cut into 1-inch bite-sized pieces)
- 1 tablespoon Soy sauce (light or all-purpose)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 Egg white (lightly beaten)
The Signature Sauce
- 1/2 cup Chicken stock (low sodium preferred)
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar (unseasoned)
- 1 tablespoon Hoisin sauce
- 3 tablespoons Granulated sugar (adjust to taste)
- 1 teaspoon Cornstarch (to thicken the sauce)
The Breading & Aromatics
- 3/4 cup Cornstarch (for a light, airy crunch)
- 3 cups Neutral oil (for frying (peanut, canola, or vegetable))
- 8-12 pieces Dried red chilies (whole, such as Tien Tsin or Arbol)
- 1 tablespoon Fresh ginger (minced)
- 3 cloves Garlic (minced)
- 3 stalks Green onions (whites and greens separated and sliced)
👨🍳 Instructions
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1
In a medium bowl, combine the chicken pieces with the soy sauce, Shaoxing wine, and beaten egg white. Toss well and let marinate for at least 20 minutes at room temperature.
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2
While the chicken marinates, whisk together the chicken stock, soy sauce, rice vinegar, hoisin, sugar, and 1 teaspoon of cornstarch in a small bowl. Ensure the sugar and cornstarch are fully dissolved.
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3
Place 3/4 cup cornstarch in a shallow dish. Remove chicken from the marinade and dredge each piece thoroughly in the cornstarch, pressing firmly so it adheres. Shake off any excess.
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4
Heat the frying oil in a wok or heavy-bottomed pot to 350°F (175°C). Use a kitchen thermometer for accuracy.
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5
Carefully add the chicken in batches, being careful not to overcrowd the pot. Fry for 3-4 minutes until the coating is pale gold and firm. Remove with a slotted spoon and drain on a wire rack.
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6
Increase the oil temperature to 375°F (190°C). Return all the chicken to the oil for a second fry, lasting about 1-2 minutes until deeply golden brown and very crispy. Drain again.
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7
Discard all but 1 tablespoon of oil from the wok. Heat over medium-high heat.
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8
Add the dried chilies and stir-fry for 30 seconds until they slightly darken and become fragrant. Do not let them burn.
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9
Add the minced ginger, garlic, and the white parts of the green onions. Stir-fry for 30-45 seconds until aromatic.
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10
Give the sauce mixture a quick whisk and pour it into the wok. Bring to a simmer, stirring constantly until the sauce thickens and becomes a glossy glaze.
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11
Add the fried chicken back into the wok. Toss rapidly for 30 seconds to ensure every piece is evenly coated in the hot glaze.
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12
Immediately transfer to a serving platter and garnish with the green parts of the sliced onions. Serve while piping hot.
💡 Chef's Tips
Use chicken thighs rather than breasts for the most succulent and flavorful results; breasts tend to dry out during the double-fry process. The double-fry technique is the secret to restaurant-style crispiness—the first fry cooks the meat, while the second shatters the moisture in the crust. If you prefer less heat, leave the dried chilies whole; for a spicier kick, snip one or two open to release the seeds into the oil. Don't let the chicken sit in the sauce for too long before serving, as the steam will eventually soften that beautiful crispy coating. Always whisk your sauce right before adding it to the pan, as cornstarch tends to settle at the bottom.
🍽️ Serving Suggestions
Serve over a bed of fluffy steamed jasmine rice to soak up the extra glossy sauce. Pair with steamed broccoli florets on the side for a classic presentation and a fresh crunch. Enjoy with a glass of off-dry Riesling or a crisp Lager to balance the spice and sweetness. Start the meal with a light Hot and Sour soup for a complete Chinese-American dining experience. A sprinkle of toasted sesame seeds on top adds a lovely nutty finish and visual appeal.